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-   -   The original Lager thread.. Everything you ever wanted to know or ask (http://www.homebrewtalk.com/f163/original-lager-thread-everything-you-ever-wanted-know-ask-387924/)

TrickyDick 04-17-2013 09:49 PM

1 Attachment(s)

Stage two starter going! Curious to see how it takes off when I get off work tonight. Stage one was gangbusters!


Someone asked about my recipe. I was wondering if there is any feedback?

TD


TrickyDick 04-21-2013 09:39 PM

2 Attachment(s)
Quote:
Originally Posted by Bulls Beers

Yo Dick, If you're doing Kai's recipe. What's your hop schedule? I did this recipe a few months ago. Lagered it for 2 months. It's really good, but I think it needs a tiny bit more of a hop presence. I've been trying to make a true helles. I have to say I'm pretty damn close. I've only pulled a few pints off the tap, so I can't give an exact flavor profile, but my initial reaction would be a little more hops. I'm gonna buy some Augustiner and Weinstephaner tomorrow and do a taste test.
Not sure I replied to this already
Here is my hop schedule.

.5 magnum x60
.5 hallertau mittelfreuh(?sp?) 40 min
.5 hall. mitt. x15 min

Brewed today. Hydro sample tastes. Good. Missed cooling. Temp so it's chilling to pitch temps in conical. Huge fluffy protein flakes in boil! Ran off boil kettle through HopRocket filled with rice hulls to try and filter it a bit more. Don't know if it works.
Missed gravity by .002 points. I think cause I added 2qts top off with 20 min left in boil when I decided to use the hop rocket filter plus adding immersion coil at 15 min knocked the temp off boil a bit? Dunno. First time with new burners installed. Worked great aside from some soot. Maybe evap percent is a bit different. Maybe I have more in fermenter than I know. Can't really measure the volume in the conical that I know of. So OG is 1.048. Pre boil 13.1 gal best I could tell was 1.045. Boiled it for 90 min. And recipe I had at 70 min so I figured this another reason for adding the two quarts water to boil.
Will see how long it takes freezer to drop temp to 43 from 65. Using the thermowell for first time on this.
TD

TrickyDick 04-21-2013 09:39 PM

2 Attachment(s)
Quote:
Originally Posted by Bulls Beers

Yo Dick, If you're doing Kai's recipe. What's your hop schedule? I did this recipe a few months ago. Lagered it for 2 months. It's really good, but I think it needs a tiny bit more of a hop presence. I've been trying to make a true helles. I have to say I'm pretty damn close. I've only pulled a few pints off the tap, so I can't give an exact flavor profile, but my initial reaction would be a little more hops. I'm gonna buy some Augustiner and Weinstephaner tomorrow and do a taste test.
Not sure I replied to this already
Here is my hop schedule.

.5 magnum x60
.5 hallertau mittelfreuh(?sp?) 40 min
.5 hall. mitt. x15 min

Brewed today. Hydro sample tastes. Good. Missed cooling. Temp so it's chilling to pitch temps in conical. Huge fluffy protein flakes in boil! Ran off boil kettle through HopRocket filled with rice hulls to try and filter it a bit more. Don't know if it works.
Missed gravity by .002 points. I think cause I added 2qts top off with 20 min left in boil when I decided to use the hop rocket filter plus adding immersion coil at 15 min knocked the temp off boil a bit? Dunno. First time with new burners installed. Worked great aside from some soot. Maybe evap percent is a bit different. Maybe I have more in fermenter than I know. Can't really measure the volume in the conical that I know of. So OG is 1.048. Pre boil 13.1 gal best I could tell was 1.045. Boiled it for 90 min. And recipe I had at 70 min so I figured this another reason for adding the two quarts water to boil.
Will see how long it takes freezer to drop temp to 43 from 65. Using the thermowell for first time on this.
TD

TrickyDick 04-21-2013 11:24 PM

1 Attachment(s)
Quote:
Originally Posted by passedpawn

I brew German Pils pretty often and I go with a 60m, 30m, 20m, and 10m additions. The 60m Magnum, the rest Saaz. I've got a lot of this lagering right now.
How many ounces for the later additions?
I thought my hydrometer sample was good for hop flavor and bitterness. Aroma was OK but I think the style isn't about huge aroma. Plus with FL and sinus problems my sense of aroma isn't so keen.

What's the difference between a Munich helles and a German Pilsner? My friend was asking and I didn't have an answer. Also on the label of the hofbrau original we were drinking it said ALE

it clearly seems to be a lager to me.

TD

MoreCowbell 06-14-2013 03:35 PM

1 Attachment(s)

Sent a few home to a buddy who helped on my last brew day. His were in the mid to upper 70's and turned out great

Attachment 128516

I'll swirl and warm and RDWHAH :-)


TrickyDick 07-22-2013 03:55 PM

1 Attachment(s)

Split the doppelbock into a sat mash, Sun boil. Left the pot covered overnight, inside. Looked in the morning, and a film had congealed over the top.m strange.

Any clue want that is? I skimmed it off and discarded.

Thanks to irrenzart for the propane parts! Had a great boil going. 13.6 gal down to 10.25 ish in two hours, not counting a littler bit of boil over!!! Wow! I used fermcap and still had a boil over! A couple of times! Minimal volume loss on the boil overs , and used a hop sack so didn't lose any hops. I think when you start with 1.074 OG and get it down to 1.101 (holy crap), that the sugar content makes the foaming much more intense.

This one is going to take a while I would think, to ferment out. Pitched it on my entire yeast cake from previous two lager brews. Mr malty default yeast concentrations and non yeast percentages for this says 7243 ml of yeast slurry! That equates to 1.91 GALLONS. Did I under pitch! I don't know the volume of yeast in my conical, because you cannot see any graduations or what not. It was below the racking arm port however. The last brew had been lagering in the conical on the yeast cake for 4 weeks already, so not sure what type of viability that is. I brewed that approx 4-5 weeks earlier I guess. Not sure what kind of viability that equates to. I guess we will see what happens, and hope for the best. Fermenting at 50°F

TD



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