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01-12-2008

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08-11-2013 7:56 PM

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  • Posted in thread: Interrupting a lager temperature on 01-04-2013 at 06:13 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 01:58 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 01:51 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 01:43 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
    not enough?...

  • Posted in thread: Brewing schedule conflict on 10-19-2012 at 08:18 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 08:09 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 04:03 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 09:42 PM
    My apt is 75 degrees, how high should I go? 80?

  • Posted in thread: Stuck Dubbel on 09-28-2010 at 04:06 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 10:47 PM
    Thanks for the tip, I'll give it a shot!

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