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Old 01-14-2013, 11:17 PM   #41
idigg
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This clears so nicely in the keg, so good after a month in the keg.

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Old 01-15-2013, 12:10 AM   #42
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This clears so nicely in the keg, so good after a month in the keg.
That looks fantastic!! Great job idigg
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Old 01-15-2013, 01:11 PM   #43
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Quote:
Originally Posted by idigg
This clears so nicely in the keg, so good after a month in the keg.
Looks good, hope mine looks that good !
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Old 01-27-2013, 07:11 PM   #44
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Been at 35 degrees for 2 weeks, doesn't seem to be clearing up, should I be worried? Should I throw some gelatin findings in?

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Old 01-27-2013, 10:22 PM   #45
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Been at 35 degrees for 2 weeks, doesn't seem to be clearing up, should I be worried? Should I throw some gelatin findings in?
I wouldn't worry. Did you pull a sample, or just look at fermenter? Sometimes the yeast cling to the sides of it and that can make it look cloudy. I'd give it 2 more weeks, then check it again. If you wanted to add gelatin I'd do it then.
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Old 01-28-2013, 01:02 AM   #46
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Just looked at the fermenter, I made it on December 31st so I guess I should just be patient

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Old 07-27-2013, 02:45 PM   #47
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This will be my first all grain attempt! Cant wait to try it!!

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Old 07-27-2013, 04:52 PM   #48
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It's very good, would recommend !




image-2683082983.jpg



image-3123231406.jpg

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Old 08-04-2013, 01:59 PM   #49
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Is this ready to drink after kegging, or should It be aged in the keg? If so should it be aged at room temp or in the fridge? Thanks!

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Old 11-11-2013, 01:23 AM   #50
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Brewed this up yesterday but missed my OG by a few points, didn't take into account the lower yield from all that Munich malt. Pitched a starter of Wyeast Bohemian Lager 2124 and it is happily bubbling away as I type. Fermenting at 52F currently. I'm excited as this is my first attempt at a lager, just hate waiting even longer than I already do with ales! Lol

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