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Old 03-21-2013, 05:09 PM   #71
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Cool! Let us know. Did you use the 830 yeast? I'm tempted to use dry lager yeast.


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Old 03-21-2013, 05:49 PM   #72
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Cool! Let us know. Did you use the 830 yeast? I'm tempted to use dry lager yeast.


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Yes. I use 830 a lot. Ferments out well...
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Old 03-22-2013, 03:36 PM   #73
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Kai's recipe calls out a different way to measure hops than what I am used to, in g/l I think.
I was going to use magnum .5 oz x60min, then .5oz of hallertau for next two additions i think 45 and 15 min - for 11 gal. This sound good to you?
In beersmith, the range appropriate for style bars show ibus toward the lower end of the range.

Brew day is either 4/21 or 4/28. Gonna brew with a friend and split the cost, under $50. Trying to get more friends into hobby.

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Old 03-22-2013, 04:10 PM   #74
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Originally Posted by TrickyDick View Post
Kai's recipe calls out a different way to measure hops than what I am used to, in g/l I think.
I was going to use magnum .5 oz x60min, then .5oz of hallertau for next two additions i think 45 and 15 min - for 11 gal. This sound good to you?
In beersmith, the range appropriate for style bars show ibus toward the lower end of the range.

Brew day is either 4/21 or 4/28. Gonna brew with a friend and split the cost, under $50. Trying to get more friends into hobby.

TD
My Hop schedule is close to yours. Mine is
Magnum- .45oz/boil for 50min
Hallertauer Middelfrueh- .55oz/boil for 40min
Hallertauer Middelfrueh- .55oz/boil for 15min

IBU's 19.5
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Old 03-22-2013, 04:34 PM   #75
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Thanks! My IBUs at 18.5. Might tweak to a little more, since no IBUs given in original recipe. Will obviously be tweaking anyway once I get the hops to brew this with since just guessing on AA%.
I'll let y'all know how my first stab at this goes.

TD

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Old 04-01-2013, 01:23 PM   #76
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OK.. just had a debate with a friend (who was a home brewer "back in the day" and "may" know more than me on teh subject).

I say Pilsner is a distinct style of Lager and different from Budwieser/Miller/Coors as those are an american style pale lagers.. I know the Pilsners I have had from Germany are different.

There is no "beechwood aging" or Rice or corn German/Czech Pilsners and thats only some of the differences.

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Old 04-01-2013, 02:30 PM   #77
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OK.. just had a debate with a friend (who was a home brewer "back in the day" and "may" know more than me on teh subject).

I say Pilsner is a distinct style of Lager and different from Budwieser/Miller/Coors as those are an american style pale lagers.. I know the Pilsners I have had from Germany are different.

There is no "beechwood aging" or Rice or corn German/Czech Pilsners and thats only some of the differences.
I not a lager expert so I am not sure I can answer the exact question. However, it is my understanding that the beechwood is used to accelerate the maturation process, so that they can get their beers to market faster. I am not sure if it offers any beneficial effect on flavor/taste. I know they steam the beechwood staves and that they are reused.

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Old 04-07-2013, 12:53 PM   #78
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What's the thought on sampling your beer from the keg while lagering?

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Old 04-07-2013, 05:34 PM   #79
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For me, I'll wait. I just racked a Dunkel from primary to keg. When I checked my finally gravity, I'll taste it then. Once it's in the keg, I leave it until I tap it. Which is usually 6 weeks or so.

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Old 04-07-2013, 10:37 PM   #80
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This is great information as I just finished my first lager. I have a dedicated fermentation/lagering chamber and have just completed a Czech Budvar clone. It's an extract version, but I think it should turn out fine. My chamber is set-up currently for 51*F fermentation temperature. I plan a diacetyl rest after 10 days or so at 65*F, then to lager at 40*F for four weeks. Then I will switch over to a 48 hour cold crash at 34*f, then bottle and condition for 3 - 6 weeks. The chamber I have built is designed with Wi-Fi capabilities where I can check the current temperatures via smart phone or computer as well as make adjustments.
The information given by Yooper about bottling with Nottingham is good information, as I was concerned about the conditioning phase.
Again, this is a great thread and I hope my first lager turns out as good as I expect.

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