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Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Munich Lager II yeast
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Old 04-27-2012, 12:48 AM   #11
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The starter has a TON of yeast and seems to be finished already.

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Old 04-27-2012, 01:53 AM   #12
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Quote:
Originally Posted by osagedr
Nice looking recipe. Push the Hallertau to near the top of the IBU range for style. And...DECOCT!
I was actually going to use ultra hops in this one. They're 9% AA and I think 28-30 IBUs should work. What do you think?
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Old 04-28-2012, 01:32 PM   #13
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I was actually going to use ultra hops in this one. They're 9% AA and I think 28-30 IBUs should work. What do you think?
I don't know anything about Ultra. My own brewing philosophy for Bocks is to go very traditional--then again I'm not the adventurous type when it comes to brewing! I'm sure your plan will work fine.
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Old 04-29-2012, 07:47 PM   #14
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Pitched yesterday around 430 and it already has some fermentation activity. I plan on leaving it at 50 until the fermentation begins to slow, then ramping it up to 60 for the D rest.

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Old 04-29-2012, 07:54 PM   #15
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Don't ramp it up until you are sure the gravity is about 8 points above FG.

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Old 04-29-2012, 07:59 PM   #16
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Don't ramp it up until you are sure the gravity is about 8 points above FG.
OK. This is my third lager and I have just done it blindly before. When should I start pulling samples?
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