Recent content by Maltus McBarley

Tasted 2 weeks later. Most of the banana has dropped out, I'd say there isn't really even a mild essence anymore... I must not have the patience for a big lager.

As per the recipie, started warm, at 65degrees, then brought down over 2 days to 40degrees, then 40degrees for 2 weeks. Its about 5 weeks old (still young).

Just tasted my first german bock, a 1.076 SG, finished at 1.017, used german lager yeast. It has a decent banana essence to it... is this a desirable quality in a bock, competition or otherwise? Is this a by-product of the yeast? It isn't bad by any means, just a different flavor than...

How are you handling priming? i know these are lower carbonation brews... how little, if any priming sugar are you using? And how to keep from overfoaming from a CO2 tap?