Last Activity:08-11-2013 7:56 PM
Posted in thread: Interrupting a lager temperature on 01-04-2013 at 05:13 PM
So I have fridge which is temperature controlled, with a munich dunkel lagering away at 35F.
The issue is that I want to brew an ale with a controlled temp at 62F. So should I just wait
until the lage...
Posted in thread: Give up on stuck lager ferment? on 11-28-2012 at 12:58 AM
So you would rack again then (to tertiary)? Get it off as much of the yeast as possible?
Posted in thread: Give up on stuck lager ferment? on 11-28-2012 at 12:51 AM
Yeah, I did use a hydrometer. The recipe was 97% german munich, 3% carafa special 2. Target
mash was 154F, but it hit 155F and I just left it there. I can bring it up to 68F easily with
the fermwrap, ...
Posted in thread: Give up on stuck lager ferment? on 11-28-2012 at 12:43 AM
So, I brewed up my first ever lager, a Munich Dunkel. O.G. was 1.055, yeast was WLP833, I used
an appropriate sized starter, and oxygenated with pure O2 for about 30 seconds (in retrospect
Posted in thread: Brewing schedule conflict on 10-19-2012 at 07:18 PM
The answer is that there is no real answer. You could transfer to secondary now, or wait until
right before you need the carboy. Different people like to rack to secondary at different
times. I, like ...
Posted in thread: Oxygenation on 10-19-2012 at 07:09 PM
I have read to open the O2 just enough to start getting bubbles, and then run it for 20 seconds
for an average gravity beer. That's what I do, seems to work fine. 1+ to Williams, and the
hardware O2 i...
Posted in thread: German vs. American Munich Malt on 10-17-2012 at 03:03 AM
So I am planning on making my first lager, a Munich Dunkel. The grain bill is 97% Munich malt.
Now I figure I am making a German beer, I should use a German Munich malt...as opposed to say
one from Br...
Posted in thread: Stuck Dubbel on 09-28-2010 at 08:42 PM
My apt is 75 degrees, how high should I go? 80?
Posted in thread: Stuck Dubbel on 09-28-2010 at 03:06 AM
Update - I shook up the carboy to try to reactivate the yeast, did that 2 consecutive days.
That didn't work. So bought some Nottingham dry yeast, made a starter, and then pitched. My
S.G. has dropped...
Posted in thread: Stuck Dubbel on 09-09-2010 at 09:47 PM
Thanks for the tip, I'll give it a shot!