cheezydemon

Recipes 

Thanks to all, criticism and help alike, but most of all to you mensch, and yooper too!

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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

GloHoppa

Recipes 

I just pulled my mini fridge out of the basement for use in lagering. Some of you have mentioned you added in a temp controller with your lagering fridge. How easy is it to add in a temp controller like that? My minifridge is a Haier.

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Primary: (empty)
Carboy: Apfelwein, aged 11 mo
Mr. Beer: (empty)
Bottled/Conditioning: (empty)

Planning: Belgian Pale Ale, Hop Harvest Ale

boo boo

Recipes 

I make a lot of lagers and while they are good, they are not exactly what I'm looking for in my lagers. I'm still experimenting with different hops and yeast strains to get that "taste" I'm looking for. Basicially, I'm looking for an exact Molson Canadian clone. I've made clones of Heinekin, PU, and German lagers which are good, but I do love the taste of a cold Molson's.
Might take a while to acheive, given the time it takes to make a good lager, but I will do it eventually.

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How do you BBQ an elephant....first you get your elephant....

mr x

Recipes 

I think I might try the wyeast 2112 California Lager. My basement is just the right temperature now.

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This place really went to hell. Follow the OF standard stout. Bye.

Kaiser

Recipes 

Yes, something is going on there when the beer is lagered or just aged for a longer time. Maltiness, that wasn't there after primary fermentation, suddenly starts to appear. Especially in the aroma.

I'm never satisfied with the taste from the primary, but I learned to wait and see what the beer will be like after a few more weeks.

Kai

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BrauKaiser.com - brewing science blog - Twitter - water and mash chemistry calculator

cheezydemon

Recipes 

Thank the maker! I was thinking at bottling "oh what have I done?!?!". Now I just have to be patient and let them finish. I am certain at this point that they will be good, and that they will only improve with more cold weather.

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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

Danek

Recipes 

I'm picking up my cheapo lagering fridge this afternoon, and I have a n00b lagering question: assuming there's no hurry to produce a beer, would there be a benefit to lagering any beer - even an ale or a strong Belgian? To put it slightly differently, would a month of cold secondary be better than a month of room-temperature secondary?

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Bottle conditioning: Pliny the Elder clone; Tramp's Overcoat Barley Wine
Next up: Vanilla Porter

EvilTOJ

Recipes 

If you have the room for it, Danek, the answer is yes. If you bottle condition though, it would behoove you to bottle first and leave it at 70 degrees for 3 weeks, THEN cold condition. If you're kegging, well, then just keg it.

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There is a very fine line between "hobby" and "mental illness."