Recent content by AKbrewer

Are you correcting for temperature pre and post boil?

So would I but I haven't been able to find anything yet.

How much yeast did you pitch? Lagers require significantly more yeast then ales. If you under pitched you will have more lag time. Did you make a starter?

I don't know about temps in the seventies, but I`ve stored kegs a cellar temps of 50-55F for a year with no problems what so ever.

You should try to clone it, that will definitely be a learning experience.

I don't know where the aroma goes, but I do know that the effects of dry hopping fade quickly. Try not to just blindly follow a recipe because a recipe is just a recipe, but its the brewer who puts everything together and makes the beer.

Whether a beer is "good or bad" is highly subjective. So don't get too excited as you still may know nothing. ;)

My advice is to drink a stout while you brew a stout. It comes out better this way not to mention there is a certain Zen character to it. Works for me anyways. ;)

IC with whirlpool cools extremely fast.

1.088 is a big beer and its not done yet. Leave it in the primary for 1 month then check your gravity.

Looks good to me.

Why are you using a secondary? Are you doing a fruit beer, dry hopping?

For most beers I primary at fermentation temps for 3 weeks. Then I take the primary vessel and cold crash it at around 35F for 1 week, then I keg...Presto clean tasting and clear looking beer.

Two days in your garage will not be a problem. Now if you left it in a fridge at say 35 F for a year, thats a different story.

Winter is when I do most of my brewing.