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Old 02-28-2012, 01:29 AM   #1
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Default Lagering a Munich Dunkel

How long have folks allowed a dunkel to lager? What have you found to be the 'sweet spot'?

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Old 02-28-2012, 11:52 AM   #2
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Dunkel, dunkel, dunkel, dunkel.... any one?

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Old 02-28-2012, 03:04 PM   #3
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I specialize in Munich styles and have found this: 2 weeks in absolutely insufficient. 4 weeks is ok, but the truly sweet spot is 8 to 10 weeks. I lager around 38F.

Mine are usually amber, but I don't think a dunkel would be very different.

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Old 02-28-2012, 06:21 PM   #4
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Originally Posted by SpeedYellow View Post
I specialize in Munich styles and have found this: 2 weeks in absolutely insufficient. 4 weeks is ok, but the truly sweet spot is 8 to 10 weeks. I lager around 38F.

Mine are usually amber, but I don't think a dunkel would be very different.
I agree, 8-10 weeks and mine was awesome.
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Old 02-28-2012, 06:24 PM   #5
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yes, 8 weeks is a solid starting point. wouldn't go less than that.

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Old 02-28-2012, 09:55 PM   #6
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My last dunkel was 11weeks and it just felt like it was too much. It was my first dark lager so not a expert but I would recommend 8-10 as well

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Old 02-29-2012, 04:23 PM   #7
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1 day for each 1/100th of OG, so 1.060 is 2 months in the lager, 1.067 is 7 weeks etc.

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Old 03-01-2012, 01:35 AM   #8
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1 day for each 1/100th of OG, so 1.060 is 2 months in the lager, 1.067 is 7 weeks etc.
Yeah, a lot of folks say one week per 8 gravity points so that's close to what you are saying...

...not sure I follow your math of 1.067 being 7 weeks and 1.060 being 8 weeks though...
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Old 03-01-2012, 01:21 PM   #9
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Yeah, a lot of folks say one week per 8 gravity points so that's close to what you are saying...

...not sure I follow your math of 1.067 being 7 weeks and 1.060 being 8 weeks though...
So I also answered the question about your profession that floats around here once in a while as....non-engineer....9 weeks is also one week different than 8 weeks
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Old 03-01-2012, 04:28 PM   #10
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At about week 2 of lagering at 40F, I noticed some bubbles coming out of the airlock. One every minute or two. This lasted about 1 day. The beer is crystal clear, all of the yeast is at the bottom and there's absolutely zero signs of any infection. Is CO2 coming out of solution - after 14 days in the cold? Is it actual yeast activity? I can't imagine it is activity since my FG was right where it should have been when I racked it to 2ndry. Anyone ever see this before?

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