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Old 01-13-2013, 06:58 PM   #21
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Unless you can control the ferment to actual Lager temps (around 10C, 50F) with that lager yeast, switch to an ale yeast that suits the temps you can maintain (which will normally be room temp + 3-5 degrees F unless you use cooling techniques).

I don't see a problem taking the ingredients in that lager kit and making ale from it. It won't be as crisp and clear as a lager, but who cares if it's your first batch and it tastes good?

If it were me, I'd grab a pack of dry ale yeast, steep a pound of medium crystal grain (40-60L) for 30 min at 155F (68.5C) for flavor/color, bring to boil, add the kit stuff, and roll with it.
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Old 01-14-2013, 12:07 AM   #22
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Well. Last night I stopped pondering ideas and what to do. I just did it. Pitched it directly with 2 packets of s23. Its bubbling pretty good now at 20 c. Guess we will see what happens. I'll let you guys know. Hopefully its not a train wreck. My next beer will probley be an ale. But I'd also like to try out the festa continental pilsner

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Old 01-14-2013, 03:19 AM   #23
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You'll know in a couple weeks when you take a hydrometer sample and taste it. Did you take an OG reading?

Hopefully it will turn out good.
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Old 01-14-2013, 11:30 AM   #24
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Yeah og was at 1.044

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Old 01-14-2013, 12:42 PM   #25
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What will the abv be? The kit says it should end at 1.010 to 1.008. If I wanted to strengthen it abit could I add sugar to the secondary when I rack it?

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Old 01-14-2013, 01:44 PM   #26
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Quote:
Originally Posted by allanyork View Post
What will the abv be? The kit says it should end at 1.010 to 1.008. If I wanted to strengthen it abit could I add sugar to the secondary when I rack it?
ABV = (OG - FG) * 131

Could you add sugar to the secondary to strengthen it? Yes, that is technically feasible. Adding sugar will increase the ABV, but it will also alter the body and flavor of the beer. I probably would not add any sugar, but you're the brewer. I just think it's important for you to taste your first beer as is, so you can learn from it. If the beer comes out tasting thin, or has a odd flavor, it'll be more difficult to pinpoint the cause of that flavor since you've added additional variables. My thoughts, enjoy your first beer and once you're a little more experienced with recipe design, fermentation, etc., then play around. Just my thoughts.
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Old 01-14-2013, 03:33 PM   #27
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I do agree with what you are saying. Just curious about the idea. With that equation abv should be 4.7 which is alright I guess. I would be happier with 5.5 to 6 though. Perhaps I'll experiment on my next batch

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