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Old 11-22-2010, 12:48 AM   #61
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My brewday went extremely well. Got better than usual efficiency due to me tightening the gap on my barley crusher slightly. I conditioned the malt to compensate and it worked really well. Hit my predicted OG of 1.054 on the dot by adding some more water pre-boil and adjusting hops. Wort tasted really good and looked beautiful. It's sitting at 60 F right now. Tomorrow morning I'll let it ramp up to 62 where it will stay until either I rack to secondary or raise it slightly for a diacetyl rest. I've got a feeling it's going to be really good.

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Old 11-22-2010, 01:12 AM   #62
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Sounds great! I just did the "other" recipe about 5 weeks ago, and it's lagering in the keg right now. Well, lagering in the keg isn't a great idea really. At least for me- because I hooked it up to the taps. Just for sampling purposes. And then, I took a growler off of it last night and sat out here at our cabin sampling it.

Anyway, I still like this recipe a bit better, and I think the changes you're making will make it over the top.
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Old 11-22-2010, 09:41 PM   #63
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Has wy2112 proven to be a vigorous fermenter for anyone else? I pitched last night at 60 F and this morning there was already a big krausen. I stuck a blow off tube on it and set the temp controller to 62 which is where I want it to ferment. It was blowing off like mad when I got home from work. I've always had pretty docile ferments from lager yeasts but then I've never fermented one so warm. Is this yeast always this blowoff-happy?

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Old 11-22-2010, 09:43 PM   #64
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Has wy2112 proven to be a vigorous fermenter for anyone else? I pitched last night at 60 F and this morning there was already a big krausen. I stuck a blow off tube on it and set the temp controller to 62 which is where I want it to ferment. It was blowing off like mad when I got home from work. I've always had pretty docile ferments from lager yeasts but then I've never fermented one so warm. Is this yeast always this blowoff-happy?
Yes, I've had some pretty vigorous ferments with it!
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Old 11-22-2010, 10:00 PM   #65
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Yes, I've had some pretty vigorous ferments with it!
Good to know!
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Old 11-23-2010, 02:56 PM   #66
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The 2112 I used in this recipe filled a 6g better bottle and was blowing out the blow out tube. The BB had just under 5.5g of wort in it.

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Old 11-23-2010, 04:21 PM   #67
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Would this style of lager be more 'true-to-style' to ferment at warmer temps (WITHIN the yeast profile range) rather than the lower end?

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Old 01-16-2011, 04:31 PM   #68
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Just took a taste of this beer. It's been lagering for several weeks now and the flavor is great! I think I'm going to dry hop with an oz of Northern Brewer for a week or so then bottle. If I don't screw it up somehow it is going to be awesome!

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Old 01-16-2011, 05:21 PM   #69
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Just took a taste of this beer. It's been lagering for several weeks now and the flavor is great! I think I'm going to dry hop with an oz of Northern Brewer for a week or so then bottle. If I don't screw it up somehow it is going to be awesome!
Is that going to be one of your HBT BJCP comp entries? I won't tell you how many beers are already in that category, but I assume you'd do incredibly well with that great recipe!
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Old 01-16-2011, 05:23 PM   #70
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Would this style of lager be more 'true-to-style' to ferment at warmer temps (WITHIN the yeast profile range) rather than the lower end?
I don't know-- I get a little "fruity" out of it even at the lower temp, and I love the lager characteristics that come along with it. I've never done it above about 62, I don't think!

I do like the Wyeast California Lager strain better than the White Labs San Francisco strain, so I've been using the Wyeast for this beer. Maybe that would make a difference in the amount of fruity flavors at a higher temperature also.

I just kicked a keg of this, and it really was a good beer!
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