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***Yooper*** · 11-15-2012, 02:48 AM

Quote:

Originally Posted by KurtB

Looking at the fermentation schedule you have listed Yooper, it seems to be about 6-8 weeks.

Is this beer reaching its peak at around the 8 week mark or will it be better after sitting in a keg in my keezer for a few more weeks? I am thinking about brewing this beer and trying to work it into the schedule so it would be peaking around the 3-4th week of February. With the holidays and life in general being busy, I am trying to get a better handle on my brewing calendar and when I should brew this beer so it peaks at the right time.

I really don't know when it would be at peak. I lager it, and then put it on tap and drink it till it's gone. I haven't noticed any changes in that time, positive or negative.

**KurtB** · 11-16-2012, 01:42 PM

Sounds good. Knowing that it doesn't really change, I can get it on the calendar any time it fits in the next month or two.

hustonfabrication · 11-29-2012, 02:45 AM

Just started brewing 6 weeks ago on my 5th 5 gallon batch so far, trying to make this stuff this time because I live in CA and sounds like a lager I can do with my basic equipment and I like Anchor steam). all grain so far so good, got this recipe from brew your own magazine and i rounded off the numbers up a little

10 lb 2 row pale
1 lb crystal 60
northern hop pellets 1 oz 60 min
northern hop pelets .5 oz 15 min
cascade pellets( had them left over from last batch) 1 oz end of boil soak for 10 min
liquid 2112 cal lager yeast

OG of 154

bubblin away day 3 at temp between 55 and 65 in a 6.5 gallon plastic bucket, I am planning on secondary a few days after bubbles stop( a week total of primary?)

cant wait to see how it turns out, but I have a feeling it will be good beer

**OcularTrauma** · 12-02-2012, 12:07 AM

Well, its been about 3 weeks and I'm down to 1.020. I bumped my fermentation temp up to 65°F and roused the yeast about a week ago, but its still not moving. I've had 2112 stick on me in the past, I solved that with a little bit of DAP and Fermaid-K.

Not sure if I should rack it, feed it, warm it or move on and lager it.

**OcularTrauma** · 12-20-2012, 08:24 PM

Well, I roused it and left it on the yeast for another week and it hit 1019, so I figured it was done. Its been in the keg "lagering" in the keezer for about 2 weeks now. It smells simply incredible! Good thing I'll be out of town till the 26th because its going to be tough to keep my hands off this one