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Old 03-21-2010, 10:39 PM   #11
duffman2
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(Sorry)

Man this does sound tasty!! Im about to try my hand at my first lager and can't wait to do this, but for now I'm looking at trying one with some of the 100 pounds of 2row that I just bought (plus any other complimentary grains as well). Any lager AG suggestions with 2row??
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Old 05-11-2010, 06:28 PM   #12
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Quote:
Originally Posted by duffman2 View Post
(Sorry)

Man this does sound tasty!! Im about to try my hand at my first lager and can't wait to do this, but for now I'm looking at trying one with some of the 100 pounds of 2row that I just bought (plus any other complimentary grains as well). Any lager AG suggestions with 2row??
Duffman,

Sorry to reply so late. You can check out my Terreros Pils recipe if you want to brew an AG lager with 2row. Just substitute the 2row for the pilsner malt. It should come out just fine.
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Old 07-19-2010, 04:50 PM   #13
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Alright, I've finally gotten around to brewing this bock and I'm excited. Had to use Light Canadian Munich because that's all they had, and I also used WL820 because I had a jar of it. But other than that, I followed your lead.

Got a few months before I can really enjoy this one, but I'll let you know how it turns out! And cheers!

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Old 04-07-2011, 11:34 PM   #14
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I have to do this one for real because anything with a&m on it means i gotta do it! Also, it looks so simple in recipe so it has to be delicious!

-Class of '11
WHOOP!

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Old 09-21-2011, 11:53 PM   #15
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this sounds good.anything changed in it the last few years goat?

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Old 10-06-2011, 04:13 PM   #16
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Nope, no real changes. I just need to make more of it!

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Old 10-25-2011, 09:30 PM   #17
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Howdy from a Texas transplant via Georgia!
Could you walk me through your Primary Fermentation (# of Days & Temp): 14 @ 52F-35F?
Do you go 14 days at 52 then drop to 35? Do you step it down day by day? I'm new to lager methods and don't know when to start dropping the temp.
Thanks,
Tx

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Old 11-08-2011, 01:24 PM   #18
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Just pitched this brew...thanks for the recipe. Should be ready just in time for NFL playoffs! Hope it tastes as good as it smells.

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Old 06-04-2013, 01:08 AM   #19
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Digging up an old thread. I just pitched yeast in a brew that used this recipe as a base. Only changes are a full pound of Munich 60 not 80 bc lhbs didn't carry it, Munich lager yeast instead of Bavarian lager yeast, and tettanger instead of hersbrucker bc they were out. Its fermenting away less than 24 hours later, and the preliminary taste test was a success with my brew crew.

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Old 06-06-2013, 01:19 AM   #20
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Another question; has anyone tried this with clean ale yeast? I dont have a refrigerator for lagering... Pacman maybe?

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