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Old 08-16-2014, 03:59 PM   #11
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This beer recipe is awesome. It is definitely the best lager that I have brewed and has been getting nothing but raving reviews from friends and families. I will definitely brew this one again!

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Old 08-20-2014, 09:24 PM   #12
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Putting this one on my list as well. Does anyone have a pic or two?

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Old 08-25-2014, 11:44 PM   #13
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Default Oztoberfest


A delicious and refreshing beer to drink after a hard day's work.

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Old 08-31-2014, 03:48 AM   #14
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Bought my grains finally. Brewing this up Monday! My shop's hallertau was only 2%, so I'm subbing liberty (4.6%). Stay tuned!

[edit] Hit 80% efficiency! Boiling now!

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Old 09-02-2014, 02:08 PM   #15
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Does anyone experience a slow start with wlp820? My pitches should be above what calculators say I need, but there still seems to be a 48 hr lag period. I only seem to have this with this yeast.


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There are actually techniques that some use that are an open fermentation where they basically ferment in a bucket covered in aluminu, alumini, aluemin... tin foil.
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Old 09-06-2014, 10:09 PM   #16
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At what temperature did you pitch?


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Old 09-08-2014, 12:03 PM   #17
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Default Oztoberfest (1st place with score of 43!)


I did a 1.050 Munich at 48 degrees and a 1.052 Vienna at 52 degrees. Same lag for both.


I redid the Munich this Saturday with Wyeast 2308 and I had signs of fermentation within 15 hours. I don't get it.

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Old 09-08-2014, 07:34 PM   #18
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I'm using WY2124 on this recipe (2 packs in a starter), and had a weird experience. Brew day was great, cooled to 50F, added O2 as normal, and pitched.

Once fermentation started, the airlock bubbled away for about 4-5 days and slowed. I took a gravity reading, and was about 75% of the way to terminal gravity. I slowly increased the temp as Chris White recommends to encourage full attenuation and to bring it to the D-rest.

Unlike all of my previous brews, this one seems to have taken off again. The airlock is going nuts anyway, bubbling as much/fast as I've ever seen it, and a renewed krausen appears to have formed. That's going by the shadows outside my speidel fermenter, which isn't transparent. I never really got the typical sulfur smell from the first "stage" of fermentation, but this morning it's quite strong. I kind of want to drop the temp again... I don't want an Okto-steam/CA Common beer, but I think I'm just going to let it ride at this point.

Anyone else ever had things stutter/stop and then kick back into full gear? It's certainly never happened to me. I'd like to hope the first 10 days or so of fermentation got me past the ester production, but it might be that this batch has a nose full of fruit. I'll keep updating as time passes.

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Old 10-15-2014, 03:03 PM   #19
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Default Oztoberfest (1st place with score of 43!)


I am gonna snag this recipe and start it next week after I rack current lager into secondary.
QUESTION: do you think I would see a huge difference in character/flavor if I wash current yeast (wyeast 2007 Pilsen lager) which is somewhat a neutral strain. does it play that much off of the bohemian character enough that I should start new with the bohemian starter?

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