Finn
Well-Known Member
G'day! I've got a couple lagers I'm working on -- probably foolish for a guy of my brewing experience, but it's physically impossible to do lagers in the summertime without a second fridge, the acquisition of which my wife would take as a declaration of war...
Beer 1 is Mrkristofo's Bohunk Pilsner that's been modified by scarcity of materials -- it's darker than it's supposed to be and, because of a mathematical error on my part, stronger. OG is 1.066 (!). I brewed it on Dec. 30 and it's been bubbling happily away at 47 to 52 degrees ever since. I'll probably rack it to secondary this coming Monday.
On this one, I need to decide (a) how long should I lager it for best results? and (b) how long should I let it bottle condition? Also, (c) is it OK if bottle conditioning happens in warmer temperatures, like 80 or 90 degrees if it gets into summertime, or should I be out there digging a wine cave for it?
Beer 2 is John Palmer's recipe for dopplebock, followed fairly faithfully with the exception of a hop substitution (lot of that going around). OG is 1.080 (!!). I brewed it yesterday, Jan. 10, and right now it's in the camper at 65 degrees getting fermentation started -- after krausen forms, I plan to take it into the shed with the pilsner for primary fermentation at about 50 degrees.
On this one, I need to decide the same stuff. Also, I'm wondering how long I ought to let it bottle condition. It came out stronger than I thought it would, and I'm guessing it'll taste like crap for at least six months ...?
I can resist drinking the stuff as long as I need to, since I've also got a batch of Brit bitter going and will probably be putting up some nut brown in a couple weeks after I bottle it. (I've got four carboys, might as well be using them all!)
Thanks guys! I really appreciate all the help I've gotten from folks on this forum. When I first found this resource, I was an extract-in-a-bucket kind of guy. I've learned a ton from you. Hopefully someday when I'm doing my own mashing and lautering and making a beverage that I can in good conscience inflict upon friends as well as enemies, I'll return the favor to the next generation of noobs.
Cheers!
--Finn
Beer 1 is Mrkristofo's Bohunk Pilsner that's been modified by scarcity of materials -- it's darker than it's supposed to be and, because of a mathematical error on my part, stronger. OG is 1.066 (!). I brewed it on Dec. 30 and it's been bubbling happily away at 47 to 52 degrees ever since. I'll probably rack it to secondary this coming Monday.
On this one, I need to decide (a) how long should I lager it for best results? and (b) how long should I let it bottle condition? Also, (c) is it OK if bottle conditioning happens in warmer temperatures, like 80 or 90 degrees if it gets into summertime, or should I be out there digging a wine cave for it?
Beer 2 is John Palmer's recipe for dopplebock, followed fairly faithfully with the exception of a hop substitution (lot of that going around). OG is 1.080 (!!). I brewed it yesterday, Jan. 10, and right now it's in the camper at 65 degrees getting fermentation started -- after krausen forms, I plan to take it into the shed with the pilsner for primary fermentation at about 50 degrees.
On this one, I need to decide the same stuff. Also, I'm wondering how long I ought to let it bottle condition. It came out stronger than I thought it would, and I'm guessing it'll taste like crap for at least six months ...?
I can resist drinking the stuff as long as I need to, since I've also got a batch of Brit bitter going and will probably be putting up some nut brown in a couple weeks after I bottle it. (I've got four carboys, might as well be using them all!)
Thanks guys! I really appreciate all the help I've gotten from folks on this forum. When I first found this resource, I was an extract-in-a-bucket kind of guy. I've learned a ton from you. Hopefully someday when I'm doing my own mashing and lautering and making a beverage that I can in good conscience inflict upon friends as well as enemies, I'll return the favor to the next generation of noobs.
Cheers!
--Finn