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Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > First Lager - Mike's Enormous Block
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Old 02-03-2013, 11:24 PM   #1
m1k3
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Default First Lager - Mike's Enormous Block

Hi All-

I brewed my first lager 3 weeks ago today. OG was 1.104 (hence the name Mike's Enormous Bock), well that and the comedy value.

So, gravity today is 1.037 and it is a bit sweet to the taste. (not that I am complaining about 8.9%ABV... I just want to make sure it does not finish too sweet).

Brew Smith2 predicts a FG of 1.025 and that I am currently at 62% ADF.

The beer is still in a plastic bucket primary and is bubbling every 14 seconds.

The yeast cake on the bottom is now 3/4" thick.

Should I....

(1) Rouse the Yeast (keep in bucket primary)

(2) Rack to a Glass Carboy (leave the yeast behind)

(3) Rack to a keg (leave the yeast behind)

(4) Do nothing. Just wait.

(5) Warm it up. (it is already at 62F)

The reason why it is at 62F now is that I start my d-rest way to early (I said this was my first lager).

I pitched at 64F (that was a cool as the Blichmann Therminator would chill the wort).

The next morning it was down to 50F and I held it at 50F for a week. (my temp control was a ferm wrap heater in the very cold garage).

Then after one week, I thought I must be getting close and started to warm the fermeter 1F per day until it was 60F (for the d-rest).

I think I pitched a decent amount of yeast. I grew 1 SmackPack on a stir plate in 2L of 1.040 wort. Then taking half of that yeast I grew it up in a 4L starter.

Thanks!

Edit - The title was supposed to say Enormous Bock not Enormous Block - damn you autocorrect! I can't edit the title.

__________________

tap 1 - Bravo Brown Ale (US-05)
tap 2 - Pils (with Nottingham)
tap 3 - Bravo Brown Ale (T-58)
Keg 4/5 - Pils with S-23 lager (stored at 32F)

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Old 02-04-2013, 06:25 PM   #2
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bump

(i posted this during the Super Bowl, maybe you missed it?)

still trying to decide what to do, if anything.

I also came up with:
Option (6) Make a 2L starter of Nottingham Dry Yeast to get it going and pitch that. I've had good results with Nottingham being neutral and fully attenuating.

I don't think I am that desperate yet... since it is still fermenting.

__________________

tap 1 - Bravo Brown Ale (US-05)
tap 2 - Pils (with Nottingham)
tap 3 - Bravo Brown Ale (T-58)
Keg 4/5 - Pils with S-23 lager (stored at 32F)

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Old 02-04-2013, 06:38 PM   #3
solbes
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It could be that there are enough residual complex sugars that you are done. Posting the recipe would help. Or hopefully, it just needs more time. I wouldn't pitch ale yeast yet. Do you have any more lager yeast to grow into an active starter and pitch that? That worked for a 1.102 RIS I made (dropped about 14 points).

I don't have any big lager experience, my biggest was an average bock of 1.066 OG that is currently in secondary. Yours is on the very tippy top end for a dopple bock, so an extreme amount of yeast would be required for a proper ferment. I would have probably made an average bock first, then pitched the dopple on top of the whole bock yeast cake. But I admire your bravado and zest for a first lager challenge! I also am hoping to hear others opinion on how to dry this one out a bit.

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Primary #1: Empty #2: Empty
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Kegged
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Old 02-05-2013, 03:17 PM   #4
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I think I am going to let it go until the weekend and then keg it.

Then I am going to stick the keg in the back of the closet and forget about it.

I am pretty sure it will improve over time. I'll probably put it on tap in a few months and then let it lager there but I think it could sit for quite awhile before then.

This is the recipe.

Ingredients:
------------
Amt Name Type # %/IBU
19 lbs 8.0 oz Munich Malt (6.0 SRM) Grain 1 49.7 %
19 lbs 8.0 oz Pilsner (1.7 SRM) Grain 2 49.7 %
3.2 oz Chocolate (350.0 SRM) Grain 3 0.5 %
0.30 oz Magnum [14.00 %] - Boil 60.0 min Hop 4 9.6 IBUs
0.40 oz Magnum [14.00 %] - Boil 20.0 min Hop 5 7.8 IBUs
Bavarian Lager (Wyeast Labs #2206) Yeast

__________________

tap 1 - Bravo Brown Ale (US-05)
tap 2 - Pils (with Nottingham)
tap 3 - Bravo Brown Ale (T-58)
Keg 4/5 - Pils with S-23 lager (stored at 32F)

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Old 02-05-2013, 07:04 PM   #5
solbes
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Yeah, doesn't look like there should be a lot of unfermentable sugars in that grain bill. Maybe rouse the yeast back into suspension, and then keep it in primary for another 2 weeks? Sounds like it is chugging, but at a slow rate. Once you rack it out of primary, you drop a lot of yeast and fermentation will stop.

You've got quite the big beer lineup there. Me likey!

__________________
Primary #1: Empty #2: Empty
Secondary #1
: Berry Rhubarb Wine #2: Black Currant Wine #3:Border Crossing Vienna
Kegged
: Orange Pale Ale IV, Hidden Lake Nut Brown
Bottles
: 2H IPA III, Carmel Apple Cider, Spruced Winter Warmer, Surly Bender clone, Big 50 Barleywine, Framboise Lambic, Dark Belgian Strong, Kicked by a Moose Scotch Ale, Russian Imperial Stout, Sparkling Elderflower Wine, Barolo Wine, On Deck: Ice Shanty Bock
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Old 04-12-2013, 07:55 PM   #6
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Mike's Enormous Bock is now on tap.

I let it sit in the house in the closet under the stairs at 55-65F for two months (in a keg). It was just a long secondary.

Now I am going to let it sit and lager on tap for as long as it lasts.

First impression. Is that it is a little sweet. Not terrible. Crazy strong.

__________________

tap 1 - Bravo Brown Ale (US-05)
tap 2 - Pils (with Nottingham)
tap 3 - Bravo Brown Ale (T-58)
Keg 4/5 - Pils with S-23 lager (stored at 32F)

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Old 04-12-2013, 08:06 PM   #7
solbes
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I bet it improves after a few weeks of cold. Dat's a strong lager!

__________________
Primary #1: Empty #2: Empty
Secondary #1
: Berry Rhubarb Wine #2: Black Currant Wine #3:Border Crossing Vienna
Kegged
: Orange Pale Ale IV, Hidden Lake Nut Brown
Bottles
: 2H IPA III, Carmel Apple Cider, Spruced Winter Warmer, Surly Bender clone, Big 50 Barleywine, Framboise Lambic, Dark Belgian Strong, Kicked by a Moose Scotch Ale, Russian Imperial Stout, Sparkling Elderflower Wine, Barolo Wine, On Deck: Ice Shanty Bock
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