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Old 06-26-2013, 06:30 PM   #81
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Is there any reason this beer cannot be in a secondary for 3 months? I will be out of commission for about 3 months and need to brew this so it will be ready when I'm ready.

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Old 06-27-2013, 02:17 AM   #82
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Lagering means "to store." Three months is going to make it pretty awesome actually.

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Old 06-27-2013, 05:19 AM   #83
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Lagering means "to store." Three months is going to make it pretty awesome actually.
It will be my first lager, I've been thinking of brewing this for a.long time. Thanks for your help.
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Old 06-27-2013, 09:02 PM   #84
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Can't wait to hear how it turns out.

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Old 07-06-2013, 06:52 PM   #85
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I am trying to iron out some process issues before I brew this. I have been having issues with the grind of my grain but I think i can get that figured out before i brew this.

Typically I end with about 2.25 gallons in my bottle bucket and i assume it would be the same for a secondary. Since i will be using the same container, 3 gallon better bottle, there will be about .75 gallon of air space above the beer.

Is is common practice to just leave it as air, or to purge it with CO2?

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Old 07-10-2013, 11:10 AM   #86
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I'm now 'lagering' which means I covered my fermenter with a big plastic bag, then put it in a cooler thingy, and put the whole thing outside. I'm getting air temp highs and lows of around 40F and 28F, so I'm assuming with some insulation to smooth things out, it won't turn out too bad.

My primary was 10 days I think, the gravity was getting low (1.016), so I did a 40 hour rest at room temp, then put it outside. I read that the rest should be done before it's too attenuated, so that's why my primary was shorter than others. When I did the rest, I didn't detect any diacetyl, only large amounts of deliciousness. I'm curious what this will taste like in time, perhaps it will give me an idea of what diacetyl tastes like, or perhaps I just didn't have any.
I'm wondering how you calculate when to start the D-rest if trying to hit a certain FG. I'm brewing a Marzen soon but using a yeast with higher attenuation WLP830 rather than the 820 and planned to rest & rack to lagering before falls below 1.017 or so.
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Old 08-04-2013, 08:00 PM   #87
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Well I finally kegged this beer, and it turned out fantastic! I think the White Labs Belgian lager was a great yeast choice. Very well received by friends that have tired it. Bravo to a fantastic recipe Revvy!

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Old 08-05-2013, 12:27 AM   #88
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Dos Equis Dark is one of my favorite beers when it's on tap, not so much when it's bottled. I think Revvy's recipe will be the first lager I try once I get set up to brew that way. I won't change anything until I've brewed my first batch and sampled it.

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Old 08-07-2013, 05:56 PM   #89
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I made this recipe 2 days ago and it is just starting to ferment now. The bubbles are about 4 seconds apart. I hope it gets going faster. I changed the yeast to Bohemian Lager, 2124. I am fermenting at 50F. I probably needed to use a starter but this is what I get for listening to the LHBS. My plan is to let it d-rest for 48 hours then rack to a secondary and let it store at 40 for about 3 months.

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Old 08-14-2013, 09:32 PM   #90
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Quote:
Originally Posted by raymadigan
I made this recipe 2 days ago and it is just starting to ferment now. The bubbles are about 4 seconds apart. I hope it gets going faster. I changed the yeast to Bohemian Lager, 2124. I am fermenting at 50F. I probably needed to use a starter but this is what I get for listening to the LHBS. My plan is to let it d-rest for 48 hours then rack to a secondary and let it store at 40 for about 3 months.
Sounds good. Make sure to do a yeast starter next time. Let us know how it turns out.
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