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Old 03-12-2008, 02:39 PM   #11
Ryan_PA
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For those that have brewed successfully in the past, what is the fermentation schedule you have used?

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Old 03-13-2008, 12:40 AM   #12
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Looking back at my impeccable notes (not), here's the schedule as I can remember it:

- Pitched the yeast into the wort at ~45 deg. F., then let it warm up to 50 deg. F. for fermentation.

- Fermentation proceeded for about two weeks. When the S.G. was around 1.018, I let it warm up to about 65 deg. F. for three or four days for a diacetyl rest.

- After the diacetyl rest, the S.G. was at my target S.G. of 1.013, so I crash cooled it to about 40 deg. F., racked into a keg, then cooled it to 34 deg. F.

- Lagered in the keg at 34 deg. F. for about 4 weeks. It tasted good at this point, but it tasted even better as it lagered more-- about 12 more weeks and it tasted fantastic.

My next Oktoberfest will be "bigger" than my first one, so I'm going to let it lager all summer.

-steve

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Old 03-13-2008, 12:45 AM   #13
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No lagering for me. I WAS gooing to use my Commercial Freezer that sits in the Basement and was beckoning to me. Well, I hooked up my Johnson Control to it, and when I went to take the shelves out to be able to fit a carboy in it, I found out that the shelves are an integral part of the cooling device. Each Shelf is hardwired into the Cooling Wires. So, I can not take the shelves out. Looks like I need to buy a Cheap fridge for lagering and temperature control for my fermetaion.

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Old 03-13-2008, 12:48 AM   #14
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Quote:
Originally Posted by RLinNH
No lagering for me. I WAS gooing to use my Commercial Freezer that sits in the Basement and was beckoning to me. Well, I hooked up my Johnson Control to it, and when I went to take the shelves out to be able to fit a carboy in it, I found out that the shelves are an integral part of the cooling device. Each Shelf is hardwired into the Cooling Wires. So, I can not take the shelves out. Looks like I need to buy a Cheap fridge for lagering and temperature control for my fermetaion.

Can you carefully cut the "shelf parts" off leaving the tubing and bend them out of the way?
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Old 03-13-2008, 12:54 AM   #15
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Quote:
Originally Posted by Denny's Evil Concoctions
Can you carefully cut the "shelf parts" off leaving the tubing and bend them out of the way?

What worries me about cutting anything is the possiblity of Freon being in those lines. It is a Big Commercial type freezer, and the Lines feed directly from the Coils in the Back of the Freezer. I don't want to make a cut into the Lines to have Freon spilling all over my basement. That Would not be a good night.
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Old 03-13-2008, 01:19 AM   #16
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Quote:
Originally Posted by RLinNH
What worries me about cutting anything is the possiblity of Freon being in those lines. It is a Big Commercial type freezer, and the Lines feed directly from the Coils in the Back of the Freezer. I don't want to make a cut into the Lines to have Freon spilling all over my basement. That Would not be a good night.

I meant cut the racking away from the freon lines and re-reroute them.
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Old 03-13-2008, 01:22 AM   #17
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Quote:
Originally Posted by Denny's Evil Concoctions
I meant cut the racking away from the freon lines and re-reroute them.


Ah Ha!!! The simplest solutions are always the farthest from my mind. Then again, Go cutting away at a very expensive freezer, the SWMBO'd sees that and goes Ape ****. I might just invest in a Cheapo Depot $400 Fridge. Did I mention I also need a Kegerator?
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Old 03-13-2008, 02:31 AM   #18
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Could you say pitch at 68F for a day or whatnot then slowly drop the temp down to 45F? The drop might be within 1 day though have never tried this. Let the fridge warm to room temp (being off for a day or so) then when fermenter is ready put it inside and turn it onto the warmest setting which goes max to 45F (air temp).

I'd love to do a true marzen but the ones with power would flip if I bought a temp controller.

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Old 03-13-2008, 12:43 PM   #19
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well here it is!

Amount Item Type % or IBU
9.50 lb Vienna Malt (3.5 SRM) Grain 67.86 %
1.00 lb Munich Malt (9.0 SRM) Grain 7.14 %
0.75 lb Aromatic Malt (26.0 SRM) Grain 5.36 %
0.75 lb Cara-Pils/Dextrine (2.0 SRM) Grain 5.36 %
0.75 lb Caramel/Crystal Malt - 10L (10.0 SRM) Grain 5.36 %
0.75 lb Wheat Malt, Ger (2.0 SRM) Grain 5.36 %
0.50 lb Oats, Flaked (1.0 SRM) Grain 3.57 %
2.00 oz Hallertauer Hersbrucker [4.00 %] (60 min) Hops 28.8 IBU
0.60 oz Northern Brewer [8.50 %] (15 min) (Aroma Hop-Steep) Hops -
1 Pkgs German Lager (White Labs #WLP830) Yeast-Lager


what do you guys think about it.
i found this recipe on the internet and im going to give it a try, with a decoction mash.

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Old 03-13-2008, 12:49 PM   #20
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I brewed one three weeks ago. I'll be moving it to kegs and into the bottom of the kegger to lager in the next day or two. Quite possibly today.

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