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Old 03-04-2013, 01:54 PM   #11
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Quote:
Originally Posted by progmac
this part jumped out at me

what temperature was the hot water that you soaked the grains in?

what yeast did you use?
And I'm guessing you didn't, but just to be sure - you didn't boil the grains, did you?
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Old 03-04-2013, 01:57 PM   #12
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It does sound like an infection or something- but let it age a bit and see what happens. Keep an eye on the bottles and put them someplace safe just in case it is an infection.

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Old 03-04-2013, 07:43 PM   #13
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Thanks for all the responses! I am an idiot, its only my third batch but i should have realized i used a lager yeast and fermented it at around 60 degree's. The grains i steeped at 150 and i sanitized everything to my knowledge. Not sure if its right but i put all my bottles in my garage, the temp ranges from 35 to 50, was going to let them sit for a couple weeks to see if they improve. I only had them in the fermenter for 2 weeks so maybe its a lost cause. I will keep you updated though and again thanks for all the responses.

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Old 03-05-2013, 12:03 PM   #14
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Originally Posted by catfishunter View Post
Thanks for all the responses! I am an idiot, its only my third batch but i should have realized i used a lager yeast and fermented it at around 60 degree's. The grains i steeped at 150 and i sanitized everything to my knowledge. Not sure if its right but i put all my bottles in my garage, the temp ranges from 35 to 50, was going to let them sit for a couple weeks to see if they improve. I only had them in the fermenter for 2 weeks so maybe its a lost cause. I will keep you updated though and again thanks for all the responses.
choosing a lager yeast when you want a lager but not knowing about temp control issues is a totally reasonable mistake to make.

which lager yeast? s-23 is supposed to do okayish at 60. a little time in the fridge (or your garage) to drop some of the yeast might help a lot.
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Old 03-05-2013, 02:30 PM   #15
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Quote:
Not sure if its right but i put all my bottles in my garage, the temp ranges from 35 to 50
You really want the bottles to sit at 70 to be able to carb up. Put them someplace warmer, but cover them just in case there is an infection.

Beer tastes a lot different after it has aged and carbed up. Also, time in the bottle will let them clear up. AFter they have sat for 3 weeks, then put a few in the fridge. The longer the time in the fridge the clearer they will be.
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Old 03-06-2013, 06:36 AM   #16
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Ok, well i think i'm just going to let them sit outside for a few weeks to see what happens. Thanks though

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Old 03-06-2013, 11:55 AM   #17
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beergolf is right - the "35 to 50" range is great for lagering but they won't carb up until you move them someplace warmer. generally when people bottle-lager they let them carb up and then cool them down.

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Old 03-06-2013, 05:15 PM   #18
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Ok i'll bring them inside for awhile. Should i do that for about a week before i put them back out?

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Old 03-06-2013, 06:07 PM   #19
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Ok i'll bring them inside for awhile. Should i do that for about a week before i put them back out?
hard to say without cracking one and seeing if it is carbed. 1-2 weeks should do it, depending on temperature and how much yeast is in suspension.
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Old 03-06-2013, 08:40 PM   #20
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i have had them outside for the last three nights. If i bring them inside to carb up is there a chance they can go bad from the temperature fluxuation? Oh and whats does "carb" mean? sorry real new at this.

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