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Old 05-17-2012, 02:13 AM   #21
Prymal
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Quote:
Originally Posted by Denny
FWIW, unless you live far above sea level, you won't boil at 210F.
Regardless I don't have the volume to be able to perform the decoction so I will be step mashing. I just need to figure out if I should acid rest at 110-113 based on my previous statement that my ph sits around 5.7 with unadjusted RO water or I can add 2 oz of acid malt which should bring it within range. What do you suggest.
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I ferment my lagers in frozen mammoths 3 miles below the ice in Greenland. I scream at my hop plants for 8 hours a day to make them not only bitter, but pissed off.
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Old 05-17-2012, 02:42 AM   #22
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I suggest you worry about mash pH and not water pH. If the acid malt will get your mash in range, do it. But if you're basing it solely on water pH, you should get Brunwater and plug in your water and recipe values.

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Old 05-17-2012, 02:57 AM   #23
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Quote:
Originally Posted by Denny
I suggest you worry about mash pH and not water pH. If the acid malt will get your mash in range, do it. But if you're basing it solely on water pH, you should get Brunwater and plug in your water and recipe values.
5.7 is my typical mash ph with a ph meter using unaltered RO water. Based on your advice I will skip the acid rest and just add 2 oz of acid malt
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Quote:
Originally Posted by Airborneguy
I ferment my lagers in frozen mammoths 3 miles below the ice in Greenland. I scream at my hop plants for 8 hours a day to make them not only bitter, but pissed off.
Desert Basin Brewery
Future Brews:
Fermenting: Desert Basin Pale Ale, Ninkasi Tricerihops Clone
Bottled: Desert Knight RIS, Scottish Winter Warmer
Kegged: Cleaning out the closet Porter
Gallons Brewed 2013: 15
Gallons Brewed 2012: 90.0
Gallons Brewed 2011: 77.5
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Old 05-17-2012, 03:29 AM   #24
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That's definitely the way I'd approach it given the info gave. Acually, I'd do it the easy way and use some lactic or phosphoric acid.

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Old 05-17-2012, 03:48 AM   #25
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Quote:
Originally Posted by Denny
That's definitely the way I'd approach it given the info gave. Acually, I'd do it the easy way and use some lactic or phosphoric acid.
Thanks for all of the help but I don't have either of those items on hand and work nights with the LHBS only open until 5 pm and a 30 minute drive away. I think I'll stick with the acid malt and see how it goes. I don't have amazingly high hopes for my first lager/pilsner we will see how this goes and adjust in the future.

Again thank you all for the advice.
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Quote:
Originally Posted by Airborneguy
I ferment my lagers in frozen mammoths 3 miles below the ice in Greenland. I scream at my hop plants for 8 hours a day to make them not only bitter, but pissed off.
Desert Basin Brewery
Future Brews:
Fermenting: Desert Basin Pale Ale, Ninkasi Tricerihops Clone
Bottled: Desert Knight RIS, Scottish Winter Warmer
Kegged: Cleaning out the closet Porter
Gallons Brewed 2013: 15
Gallons Brewed 2012: 90.0
Gallons Brewed 2011: 77.5
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Old 05-17-2012, 03:59 AM   #26
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Get back to us in a few months and let us know how it turned out.

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Old 05-17-2012, 04:13 AM   #27
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One last question? Can I carb while lagering? For example, lager in a keg for 4 weeks then add the co2 and continue to lager for another 2 weeks. Or should I wait out the whole lager period before applying the co2.

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Quote:
Originally Posted by Airborneguy
I ferment my lagers in frozen mammoths 3 miles below the ice in Greenland. I scream at my hop plants for 8 hours a day to make them not only bitter, but pissed off.
Desert Basin Brewery
Future Brews:
Fermenting: Desert Basin Pale Ale, Ninkasi Tricerihops Clone
Bottled: Desert Knight RIS, Scottish Winter Warmer
Kegged: Cleaning out the closet Porter
Gallons Brewed 2013: 15
Gallons Brewed 2012: 90.0
Gallons Brewed 2011: 77.5
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Old 05-17-2012, 04:22 AM   #28
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One last question? Can I carb while lagering? For example, lager in a keg for 4 weeks then add the co2 and continue to lager for another 2 weeks. Or should I wait out the whole lager period before applying the co2.
You sure can carb while lagering. I always do.
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Old 05-17-2012, 04:47 AM   #29
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Quote:
Originally Posted by Denny

You sure can carb while lagering. I always do.
Awesome, in will make sure to reply back with the process I chose to use and the final result.
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Quote:
Originally Posted by Airborneguy
I ferment my lagers in frozen mammoths 3 miles below the ice in Greenland. I scream at my hop plants for 8 hours a day to make them not only bitter, but pissed off.
Desert Basin Brewery
Future Brews:
Fermenting: Desert Basin Pale Ale, Ninkasi Tricerihops Clone
Bottled: Desert Knight RIS, Scottish Winter Warmer
Kegged: Cleaning out the closet Porter
Gallons Brewed 2013: 15
Gallons Brewed 2012: 90.0
Gallons Brewed 2011: 77.5
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Old 05-17-2012, 02:21 PM   #30
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If it makes you feel any better, I will be doing a straight up single infusion for my next lager to determine if all the decoction stuff makes a big difference to me or not. Also will be doing a side by side distilled water batch vs my well water which is similar to a dublin style.

Not sure when that will be scheduled though. Good luck

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