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Old 12-21-2012, 06:41 PM   #31
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15 days @50 and 25 @ 40.

is this a primary and then a lagering phase? would it suffice to do a primary for 15 days @ 50, then rack it to a keg and lager it at 40?

Also...no diacetyl rest necessary??

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Old 12-21-2012, 07:10 PM   #32
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I'd check your FG after the 15 day primary to make sure it's finished, and check for diacetyl. You might want to warm it up to the 65-70F range at the end of primary to clean up diacetyl if it is present. Depending on your yeast it may or may not be there. I wouldn't pull it off the yeast until you're sure it's done fermenting and diacetyl is cleaned up.

Good luck!

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Old 01-22-2013, 12:33 AM   #33
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I was looking at making a schwarzbier but didnt realize it was a lager type beer. I bought all the grain already but want to switch the yeast to make it an ale where i can ferment room temperature. Please give me sugeations im very new at brewing.

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Old 01-22-2013, 02:36 AM   #34
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Some say that using the California common yeast or Notttingham dry yeast will ferment with lager like character, though you will still need to be relatively cold - like 60F in the beer (air in the mid 50's would get you there).

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Old 01-22-2013, 02:21 PM   #35
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I'd probably go California common or Kölsch.

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Old 01-22-2013, 02:26 PM   #36
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Also Wyeast 1007 German ale is very clean. My altbier that I'm drinking now is very clean and lager like.

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Old 02-10-2014, 01:15 PM   #37
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I brewed another batch of this yesterday. This time I'm fermenting half with the White Labs Mexican Lager yeast, and the other half with Augustiner lager yeast from BSI. I'll post back with results later.

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Old 02-13-2014, 06:09 PM   #38
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BRILLIANT!!!! I've been wanting to brew a schwartzbier, but I was also intrigued by a Cinco de Mayo beer I had last spring. Great experiment; be sure to let us know how it goes!

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