what experiment should i do?

wheatgerm · Dec 10, 2011

I just brewed a Marzen and ended up with 2 better bottles with exactly 3.5 gallons of wort each. This seems like a great opportunity for an experiment.

Stats:
OG: 1.048
IBU: 20.1
Grain: 5lb. Pilsen
4lb. Munich
3lb. Vienna
2lb. 2-row
1lb. Caramunich
2 oz. Hallertau.

I have a 2.5L lager starter ready to pitch into one so I could do a lager/ale side by side comparison. Any other suggestions? Spices, temp, etc.?

Double_D · Dec 10, 2011

Try fermenting one in an area that is warmer. Maybe one inside the house and one in the garage.

wheatgerm · Dec 10, 2011

Cool. I think I'll do a variation on that idea and put 1 in the temp controlled fridge at a constant 50F, and the other just in the garage where the temp will be allowed to fluctuate naturally and see what the difference in taste is.

ksbrain · Dec 10, 2011

I like it. Those of us with temp control get to rely on it and figure it makes a huge difference. I did one recently in the summer in the basement where half was in the fridge at 66F and the other half was in a swamp cooler, and got up to 75+. Both were fine!

OldWorld · Dec 10, 2011

Add some sugar and turbo yeast...and get some malt booze

gstrawn · Dec 11, 2011

wheatgerm said:
I just brewed a Marzen and ended up with 2 better bottles with exactly 3.5 gallons of wort each. This seems like a great opportunity for an experiment.

Stats:
OG: 1.048
IBU: 20.1
Grain: 5lb. Pilsen
4lb. Munich
3lb. Vienna
2lb. 2-row
1lb. Caramunich
2 oz. Hallertau.

I have a 2.5L lager starter ready to pitch into one so I could do a lager/ale side by side comparison. Any other suggestions? Spices, temp, etc.?

I more I for flavors added in secondary..... what's interesting in a marzen... maybe light vanilla and cinnamon flavors.

DMartin · Dec 11, 2011

Subscribed.

I'm going to do a Marzen this March (obviously) and I like the simplicity of your recipe. What timing did you use for the hops, 1 at 60 and 1 at 15?

what experiment should i do?

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