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Old 06-28-2013, 05:22 PM   #11
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Originally Posted by raymadigan View Post
I can't find SafLager W-34/70 at any of the LHBS's, is there an alternative that would work just as well?
Lots of good alternatives. Actually this year's version was made with S-189 and has 6 golds in competitions including NHC Region 7, 2 silvers, and a Best of Show. I think you would also be okay with S-23 provided you don't try to ferment too cool (< 50) and have it stall out on you. The key is to make sure you pitch 1.5 million cells per milliliter per degree Plato (no matter what the yeast strain). Then of course you have excellent options with liquid yeast: 2308, 2206, 2124, etc. Just make sure you hit the right pitching rate!
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Old 07-13-2013, 03:18 PM   #12
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Primary Fermentation (# of Days & Temp): 10 @ 47
Additional Fermentation: 10 weeks @ 32
Secondary Fermentation (# of Days & Temp): 7 @ 65
I am getting close to making this beer but there are a few things I don't know, just ask my wife, lol

When I read the fermentation schedule I thought it was like

Primary(10 days@47), Secondary(7 days@65), Additional(10 weeks@32);

The order in the recipe has the last two exchanged. I just want to be sure I wasn't missing something else.
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Old 07-15-2013, 04:04 PM   #13
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I am getting close to making this beer but there are a few things I don't know, just ask my wife, lol

When I read the fermentation schedule I thought it was like

Primary(10 days@47), Secondary(7 days@65), Additional(10 weeks@32);

The order in the recipe has the last two exchanged. I just want to be sure I wasn't missing something else.
The way to ferment a beer like this IMO is to chill to fermentation temperature or a few degrees below, pitch massive (1.5 million cells per ml of wort per degree Plato, ensuring your yeast temp is at or below your wort temp), ferment at or near the bottom of the temperature range for whatever strain you select, watch for the krausen to start to thin/fall; then raise your temperature for a d-rest of however long it takes to hit FG. Now, if you really have pitched enough and you trust your yeast, a more traditional fermentation schedule would probably just skip the d-rest. With a doppelbock there is no real panic to get the beer off the yeast, however once you are satisfied FG has been reached then rack it to secondary or keg, chill to lagering temperatures, and forget about it for a few months.

Good luck!
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Old 07-16-2013, 05:38 PM   #14
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I just want to be sure, if it doesn't work I will not be able to fix it. I gave myself a weeks free play just in case something small goes wrong. This is my first lagering experience and I'm a little nervous.

So, if I hit 1.085 that is a plato of 20 to 21. and I'm making 2.5 gallons which is under 10,000 ml.

So I need 1,500,000 * 21 * 10,000 = 300 billion cells.

A typical yeast pack is 100 billion so I just need a small starter.

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Old 07-17-2013, 06:14 PM   #15
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I just want to be sure, if it doesn't work I will not be able to fix it. I gave myself a weeks free play just in case something small goes wrong. This is my first lagering experience and I'm a little nervous.

So, if I hit 1.085 that is a plato of 20 to 21. and I'm making 2.5 gallons which is under 10,000 ml.

So I need 1,500,000 * 21 * 10,000 = 300 billion cells.

A typical yeast pack is 100 billion so I just need a small starter.
Yes, or dry yeast. This year's version of this beer was fermented with S-189 and did exceptionally well in competition.
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Old 07-17-2013, 07:53 PM   #16
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We can't get S-189 anywhere I looked. All I can get is S-23. Would you recommend that or go with a liquid yeast. Also, do I rehydrate it and use 3 packs?

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Old 07-17-2013, 09:20 PM   #17
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We can't get S-189 anywhere I looked. All I can get is S-23. Would you recommend that or go with a liquid yeast. Also, do I rehydrate it and use 3 packs?
I would do liquid yeast, make a big starter then chill and decant rather than pitching the whole 3 litres.

If you go with S-23 then two packs rehydrated should be plenty. I wouldn't go under 50 with that yeast; it doesn't particularly like the cold!
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Old 08-14-2013, 05:35 PM   #18
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Trying to fit this in a 10 gal. mash tun. About to start the first decoction. Smells great, thanks for the recipe.

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Old 08-15-2013, 02:59 AM   #19
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Trying to fit this in a 10 gal. mash tun. About to start the first decoction. Smells great, thanks for the recipe.
Hope everything worked well! A 10g mash tun should be enough--barely!
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Old 10-16-2013, 08:23 PM   #20
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Hey osagedr--

I love doppelbocks, but I don't have true temperature control yet in my New York apartment, so I haven't made one yet. But right now I am taking a shot at making an Irish red using the California lager strain (Wyeast 2112). Do you think that the yeast cake from the Irish could be used with this recipe? You may have no idea, of course, but I'd like to give it a shot. (my other post on this is http://www.homebrewtalk.com/f163/any...-yeast-437587/ )

Thanks.

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