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Old 04-29-2010, 04:10 AM   #21
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Last couple I think... Did you just make your starter at room temp? Also, did you have any need for a blow off tube with this brew?
I did make my starter at room temp, basically just like an ale. Not sure if this is proper technique but it worked. Fermentation was quite vigorous and I did need a blowoff tube.
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Old 05-01-2010, 03:40 AM   #22
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I just ordered the ingredients for this one from AHS! Can't wait to try it out.

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Last couple I think... Did you just make your starter at room temp? Also, did you have any need for a blow off tube with this brew?
It's good practice to just throw a blow off tube on all your ferments, at least until they calm down, then you avoid the "should I/I should have" conundrum.
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Old 05-07-2010, 03:50 AM   #23
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I did make my starter at room temp, basically just like an ale. Not sure if this is proper technique but it worked. Fermentation was quite vigorous and I did need a blowoff tube.
Sorry one last question.. brewing this sunday. What size starter did you make?
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Old 05-07-2010, 04:17 AM   #24
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Sorry one last question.. brewing this sunday. What size starter did you make?
I made a small starter- 500 ml if I remember correctly. I think many like to make bigger starters for lagers but it took off quickly and attenuated well.
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Old 05-11-2010, 04:28 AM   #25
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I made a little larger starter and I am glade I took your advise. Had some large blow off at around 20 hours. Will keep you posted as the beer progresses.

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Old 05-11-2010, 07:15 PM   #26
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So I'm going to make this with the same yeast today. Is there a reason you fermented towards the higher end of the yeast's temp range?

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Old 05-11-2010, 10:42 PM   #27
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So I'm going to make this with the same yeast today. Is there a reason you fermented towards the higher end of the yeast's temp range?
That's just was it fermented at in my garage at the time. I really need to get a more reliable temp control method but I brew mostly ales so it hasn't been much of an issue. It did turn out very clean and well attenuated at that temp though.
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Old 05-19-2010, 03:37 AM   #28
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That's just was it fermented at in my garage at the time. I really need to get a more reliable temp control method but I brew mostly ales so it hasn't been much of an issue. It did turn out very clean and well attenuated at that temp though.
Hey Hooter saw this response and had to ask. I have complete control over my temps thanks to my new ranco and chest freezer. I have been holding between 50-52 degrees for fermentation. I was planing on doing a diacetyl rest starting this Friday for about 48 hours at 62 degrees (should this be higher or what?) Also, if you had it to do over and complete control how would you do your lager phase (i know this is a pils but you know what i mean). I was thinking of starting at around 50 and then lowering about 5 degrees per day to get down around 34-35 (is this to low) Would you make the drop slower maybe 2 degrees per day? or what. Also, i will be out of town the entire month of June so I am not really in a hurry just want a nice crisp pils.

Thanks for all the help.
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Old 05-29-2010, 11:42 PM   #29
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Pulled a gravity sample today. Hit 1.013 and tastes amazing! It still has a few more days of dry hopping, and then into the keg it goes. I fermented around 50, went up to 60 for the D-rest, and have been dropping it about 5˚ per day.

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Old 05-30-2010, 03:40 PM   #30
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I am racking to secondary today after my 62 degrees rest.. will drop the temp by 5 degrees per day to lager around 35 for all of june. How long and at what temp are you are you going to lager MBasile?

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