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**Joe Dragon** · 01-15-2013, 08:18 PM

Quote:

Originally Posted by he-brews

Ok I bought all the stuff to make this lager but it wet be ready in time for my occasion in march, could I possibly use a ale yeast on this recipe, would it turn out?

He-brews,

You certainly can use an ale yeast..... but it won't be a lager. Ale yeasts have a bit of a fruitiness and some esters that lager yeasts avoid.

It certainly will be good but will probably be more in the line of a cream ale instead of a Helles.

Brew it up. No harm at all!

**Joe Dragon** · 01-15-2013, 08:19 PM

Quote:

Originally Posted by barhoc11

I have been gradually dropping my primary to lagering temperature (39F) after my D Rest, what is the minimum I really need to lager this for at 39F? The beer tasted good when I took a gravity sample after the D Rest, I cant imagine it needs too long of a lagering time. Also, the hydrometer sample I stuck in the refrigerator cleared up within a week, this makes me think that I could get this lagered in less than 2 weeks if needed?

Two weeks will be fine. Sounds like you did everything perfectly.

**Joe Dragon** · 01-15-2013, 08:21 PM

Quote:

Originally Posted by TacoBrew

I brewed 10 gallons of this yesterday and aside from accidentally adding a full pound of melanoidin instead of the 0.25 (ugh!), I think it turned out great. Ended up with a bit higher efficiency and mashed closer to 150 (still having a pain in the ass nailing down my temps due to the varying weather outdoors). It's in my fermentation fridge at 51 degrees. Will update more when it comes to tasting.

Sounds good Taco. Maybe the extra melanoiden will actually improve the beer! Keep us posted.

he-brews · 01-16-2013, 02:12 PM

Thanks man I think I'm gonna brew it up Friday morning I have an Irish yeast that I washed about a month ago what do u think about using that?

**Joe Dragon** · 01-16-2013, 04:57 PM

Quote:

Originally Posted by he-brews

Thanks man I think I'm gonna brew it up Friday morning I have an Irish yeast that I washed about a month ago what do u think about using that?

I think it's going to work out great and you'll make a fine beer.

Off topic but if you normally brew with tap water try using mostly R.O. or distilled.

Of all the changes I've made to my process over the years- water is by far the most important. I can't express this enough to any brewer.

he-brews · 01-16-2013, 11:41 PM

Yes I have an RO/DI unit that's really brand new but how much of this water should I use? I bought 5 gallon of spring water for this beer and so I would have another fermenting vessel, lol.

**WileECoyote** · 01-18-2013, 03:56 AM

Subscribed. I have to try this recipe.

Cheers

austintxeric · 01-18-2013, 02:24 PM

This is my first 10 gallon batch BIAB and also my first lager...heating up the water now!

austintxeric · 01-19-2013, 01:57 AM

Brew day went fairly smooth, although I accidentally added my 60 minute hops at the 90 minute mark. I decided to continue with 90 minute boil. My Og clocked in at 1.057 so maybe the extra ibus won't be too noticeable. Cooled wort to 51 and split a 4L starter between my carboys. Hoping for activity in the morning!

**Joe Dragon** · 01-19-2013, 02:42 AM

Quote:

Originally Posted by austintxeric

Brew day went fairly smooth, although I accidentally added my 60 minute hops at the 90 minute mark. I decided to continue with 90 minute boil. My Og clocked in at 1.057 so maybe the extra ibus won't be too noticeable. Cooled wort to 51 and split a 4L starter between my carboys. Hoping for activity in the morning!

Good job! You are fine with the 90 minute addition. Hop utilization is rarely over 30% overall and the additional 30 minutes will not affect the beer at all. You could boil those hops all day and not get over 30% utilization.

Your temperatures and starter volume are excellent.

Keep us posted and throw some pictures up when available.