snailsongs

Recipes 

So I brewed Jamil's recipe May 1st, bottled several weeks later and it's been sitting in my basement. I had cracked one or two shortly after bottling just because curiosity got the better of me, and as would be expected they weren't that great so young.....I successfully forgot about them till last night, and decided to crack one.....

........whoo hoo that's a great beer! It turned out exactly the way I hoped it would, but even better. It's almost dopplebock strong, warming and spicy but not too sweet. I can't wait until fall when I can start drinking these regularly. I had dumped this directly onto a yeast cake from a roggenbier so a slight "rye" note might be the cherry on top of this one, but damn! it really turned out good. +1 for Jamil's WB......

Bryce

Recipes 

Can I ask you a quick question about lagering this. At what time in fermenation did you switch to lagering. I'm at about 14 days and have hit all my numbers should I go ahead and start lagering?

smp1

Recipes 

Rumour has it that Wyeast #3638 IS actually the Schneider yeast, although you can't go wrong with the Weiheinstephaner strain. Both yeasts require tons of headspace in the fermenter, as they are true top-cropping strains.

Poobah58

Recipes 

What yeast did you use? A Weizenbock is typically not a lager. Either way I would give it at least 3 weeks in primary.

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