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Old 09-01-2013, 06:41 PM   #11
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Hey guys, brewing first lager as well. 40 hours ago I pitched two wyeast 2007 Pilsen activators into 5 gallons of wort at 48 degrees. OG was 1.048 and it hasn't budged. Do I need to warm it up or be more patient? I was hoping to go for straight cold fermentation...

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Old 09-02-2013, 04:05 AM   #12
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Originally Posted by Slice00 View Post
Hey guys, brewing first lager as well. 40 hours ago I pitched two wyeast 2007 Pilsen activators into 5 gallons of wort at 48 degrees. OG was 1.048 and it hasn't budged. Do I need to warm it up or be more patient? I was hoping to go for straight cold fermentation...
From what I have seen a lot of people start in the 60's for a day to get the yeast up and running, then drop into the 50 for the primary fermentation, then up again for a D-rest, then down to lagerering. take my advice with a tablespoon of salt as you know I have never done a lager

Update - I brewed my (M)Oktoberfest last night. Had rebuilt my DIY grain mill and grossly underestimated what my efficiency was (guessed 65% with the new mill ended up with 75%). This meant I was basically at my post boil OG before I even started boiling! Added some more water to get the right OG but completely forgot to adjust the hops so am a bit on the malty side now.

Basically it was:
2.4 kg Pale malt 5.5 SRM
1.7 kg Munich II
Mash @ 150°F
30 g Styrian Goldings @ 60 mins
US05 @ 63°F
OG 1.051
IBU 18
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Old 09-02-2013, 04:55 PM   #13
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Originally Posted by mattd2 View Post
From what I have seen a lot of people start in the 60's for a day to get the yeast up and running, then drop into the 50 for the primary fermentation, then up again for a D-rest, then down to lagerering. take my advice with a tablespoon of salt as you know I have never done a lager

Update - I brewed my (M)Oktoberfest last night. Had rebuilt my DIY grain mill and grossly underestimated what my efficiency was (guessed 65% with the new mill ended up with 75%). This meant I was basically at my post boil OG before I even started boiling! Added some more water to get the right OG but completely forgot to adjust the hops so am a bit on the malty side now.

Basically it was:
2.4 kg Pale malt 5.5 SRM
1.7 kg Munich II
Mash @ 150°F


30 g Styrian Goldings @ 60 mins
US05 @ 63°F
OG 1.051
IBU 18

I think you'll be fine. Congrats. Let us know how it comes out.
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BL, CL, Miller etc. is like makin love in a canoe.....
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Lagering/conditioning: German pils, Dortmunder
Lagering:Kolsch, Dusseldorf alt
American Amber, Red ale
Double ipa, Rye ipa
Fermenting: German pils
Wheat 1,Wheat 2
All to be kegged and served by May 10

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Old 09-02-2013, 08:49 PM   #14
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I think you'll be fine. Congrats. Let us know how it comes out.
Cheers,
active fermentation has started this morning. Can't wait to try it.
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Old 10-25-2013, 10:19 PM   #15
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Just to close this out, we had the work Oktoberfest last night. Awesome time serving beers and talking to people about homebrewing. Good beers by all brewers - pretty much everyone did not expect the quality that was on HOMEBREWED!
The comments on the Oktoberfest were great, a lot of people said it was there second favourite of the night... only beaten by my Pale Ale
Couldn't wipe the smile off my face all night long!

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Old 06-20-2014, 08:27 PM   #16
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Damn. Just checked the thread. Congrats.

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BL, CL, Miller etc. is like makin love in a canoe.....
its fkin close to water.
Lagering/conditioning: German pils, Dortmunder
Lagering:Kolsch, Dusseldorf alt
American Amber, Red ale
Double ipa, Rye ipa
Fermenting: German pils
Wheat 1,Wheat 2
All to be kegged and served by May 10

reinstone is online now
 
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Old 06-20-2014, 10:23 PM   #17
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Damn. Just checked the thread. Congrats.
Cheers reinstone! We are trying to push the social club to confirm this is happening again this year so we can be a bit more prepared. Judging by the night and their comments it was a huge success. Cheers
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