cheezydemon

Recipes 

This is a PM Marzen. It is fermented out and I just primed and bottled with a slightly undershot amount of dextrose.

I was going to carb at normal temps, and then lager until the end of winter, and then store in the basement @65F until Sept.

Sound OK? Or should I let it carb at more like 52F?

With the long ageing, I figure it will carb regardless(that is also why I undershot the carbing sugar, I have found that my imperial stouts would almost have carbed with no primer after 6 months or so)

Thanks.

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BOTTLED: "Route 66 IPA" 7% ABV, "Dave's Imperial Stout" 12% ABV , "Spider Imperial Stout" 9%ABV , "Mutt Irish Ale" 7% ABV, "Sorta Sierra" IPA's 4.4% ABV, "Habanero Ales" 5.5% ABV, "Pumpkin Seed Ale" 5.5% ABV , "Marzen" Lager, "Step child Ale",
PRIMARies: "Caramel Amber" , "Black Porter"
SECONDARIES:1 :"Miller Ale"
On DECK: Another Russian Stout

cheezydemon

Recipes 

Hmmmmmm

P.S. I guess I've reached the fabled mountain. The SNPA I am sipping tastes like crap.

__________________
BOTTLED: "Route 66 IPA" 7% ABV, "Dave's Imperial Stout" 12% ABV , "Spider Imperial Stout" 9%ABV , "Mutt Irish Ale" 7% ABV, "Sorta Sierra" IPA's 4.4% ABV, "Habanero Ales" 5.5% ABV, "Pumpkin Seed Ale" 5.5% ABV , "Marzen" Lager, "Step child Ale",
PRIMARies: "Caramel Amber" , "Black Porter"
SECONDARIES:1 :"Miller Ale"
On DECK: Another Russian Stout

cheezydemon

Recipes 

Thanks everyone! lol, no responses after 3 days? I know we have a helpful community here, what gives?

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BOTTLED: "Route 66 IPA" 7% ABV, "Dave's Imperial Stout" 12% ABV , "Spider Imperial Stout" 9%ABV , "Mutt Irish Ale" 7% ABV, "Sorta Sierra" IPA's 4.4% ABV, "Habanero Ales" 5.5% ABV, "Pumpkin Seed Ale" 5.5% ABV , "Marzen" Lager, "Step child Ale",
PRIMARies: "Caramel Amber" , "Black Porter"
SECONDARIES:1 :"Miller Ale"
On DECK: Another Russian Stout

Jack

Recipes 

I would let it carbonate at a nice fermentation temperature (65 - 70°F) for fourteen days or so, then store it in your basement, and then chill it to <52°F several weeks before you want to drink it. This should help recondition the beer a little.

I'm glad I'm not the only one who feels this way.

While SNPA is a good beer, I feel like it needs to be amped up a bit more. More body, more aggressive bittering hops, perhaps more different kinds of aroma hops, ...

jdoiv

Recipes 

I would do just as you say. Carb for 3 weeks at room temp, then lager until it's time to consume. I bet it will be great.

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Drinking on the keg: BPA, Brown Ale, Dry Mead, Wee Heavy aged on Oak, CAP
Drinking in the Bottle:
Conditioning:
Fermenting:
Planning:

cheezydemon

Recipes 

Thanks Guys! Happy MLK day.

__________________
BOTTLED: "Route 66 IPA" 7% ABV, "Dave's Imperial Stout" 12% ABV , "Spider Imperial Stout" 9%ABV , "Mutt Irish Ale" 7% ABV, "Sorta Sierra" IPA's 4.4% ABV, "Habanero Ales" 5.5% ABV, "Pumpkin Seed Ale" 5.5% ABV , "Marzen" Lager, "Step child Ale",
PRIMARies: "Caramel Amber" , "Black Porter"
SECONDARIES:1 :"Miller Ale"
On DECK: Another Russian Stout

Beerlord

Recipes 

Lager first, than carbonate are fermentation temps.