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Old 01-19-2014, 09:57 PM   #1
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Default question of my double Bock

Hey guys I am a little confused on what to do with this. For a little over two weeks I have had a Double Bock (5 gallons) fermenting at 49-51 degrees. I noticed the bubbling has really slowed. My OG was about 1.088. I took a reading today at it was 1.045. I am not really sure if I should leave it in the primary for another week or two, rack to a secondary, or keg and lager. I am in no rush what so ever.

Oh yeah, I never let it do a D rest.

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Old 01-19-2014, 10:01 PM   #2
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I would leave it in primary and warm it up a couple degrees every few days to keep the yeast active.


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Old 01-19-2014, 10:01 PM   #3
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Leave it alone for at least another 2 weeks, maybe bump temps slightly. Do not rack to secondary or begin lagering until you reach the final gravity you expect to hit. Lager is going to be slower because of lower temps and that is a pretty big beer...gotta give it time or you'll just have an overly malty, cloyingly sweet final product.

Originally Posted by Mirilis View Post
"I cant handle that buddy.. it tastes like Moose Piss", (IPA) - side note.. ive never had moose piss, but im sure it doesnt taste like IPA or I would have a moose.
Bottled: Grizzly Saison, Grizzly Brett, Session Pale, Colorado Cream Ale, Cranberry Apfelwein
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