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Old 06-28-2012, 05:31 PM   #21
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The gelain is used for clearing the beer. I use 1 tsp of irish moss in my boil and cold crash for about a week to clear mine up. This is plenty to make the beer clear. Im not sure why people use lactose. Ive never used it before in any beer. Hope that helps!

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Old 06-28-2012, 05:49 PM   #22
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Thanks for the info!! Be doing this one in 2 weeks

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Old 06-28-2012, 06:55 PM   #23
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Glad to help! Hope the brew day goes well!

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Old 06-30-2012, 07:21 PM   #24
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Do you ferment in the secondary at the same temperature as you did in the primary? I know you said you cold crash after the secondary, but I'm curious at what temperature you're sititng at for the secondary.

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Old 06-30-2012, 07:31 PM   #25
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Yes i do. I dont raise the temp for secondary. I also have started fermenting a little cooler than 68. Usually around 63. I really dont see a big difference but since i have the ability to control my temps i ferment all beers a little cooler.

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Old 07-09-2012, 12:50 PM   #26
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@WGB
On this thread you mash for 60 minutes
On the succulent strawberry thread when you came up with the AG you have 90 minute mash.
Why the change???
Also, I'm brewing this recipe this weekend, someone suggested a 90 minute boil, would like your thoughts please...
One more thing, same ferm temp in the Primary and secondary w/ strawberries???

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Old 07-09-2012, 01:01 PM   #27
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What's the cold crash temp on this beer??
Thanks!!

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Old 07-09-2012, 01:04 PM   #28
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TX, the best answer I can give you on the mash time is that this is one of the first AG recipes I ever created and didn't understand mashing as well as I do now. Not that I am an expert. The biggest thing I found is that a 90 min mash is just not necassary. As far as the temp of secondary, when you add the beer to frozen berries, the temp is going to drop drastically. As the berries thaw the temp will begin to rise. So I secondary in the same chamber, at the same temp, that I primary. So in it's simplest term, I primary at 63-ish, rack onto berries in a bucket and put it back in the fermenting chamber without adjusting the temp, then rack off of the berries into a carboy and back in the fermenting chamber with no temp adjustment UNTIL I cold crash a week or two later..

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Old 07-09-2012, 01:06 PM   #29
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I lower the temp as much as possible. I can usually get it down about 35F.

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Old 07-09-2012, 02:42 PM   #30
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Awesome, thanks !!!
What about your thoughts on a 90 minute boil???

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