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Old 11-12-2009, 04:40 AM   #11
scottmd06
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Sep 2008
Phoenix, Arizona, USA, Arizona
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I've read that Stella uses Saaz hops.. A buddy of mine is going to pay me to brew a Stella clone, and I'm up for the challenge. Do you think I could do this by steeping a grain bag?

 
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Old 11-21-2009, 07:45 PM   #12
Hawgbranch
 
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Jan 2008
Shreveport, Louisiana
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Is there a Wyeast variety that you believe would work or would it alter the taste too much. I would like to get as close to Stella as I can. I really dig that beer.
TY

 
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Old 12-04-2009, 03:02 AM   #13
jackson_d
 
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Mar 2009
Wicker Park, Chicago IL
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I am thinking of this as my first lager attmept. Love me some Stella if I am in the mood. Still learning about the lagers and the process. Does this bad boy need a diacetyl rest before the lagering? Brew date 12/12.
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Old 12-24-2009, 01:27 AM   #14
Sparky
 
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Nov 2008
Muir Beach, California
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I'm going to make this over Christmas weekend. I've made a gazillion Ales, but this will be my first pils/lager. I am going with 1 lb of the flaked rice. Couple questions:

- How long would you let it sit before serving (2 months, 3 months in secondary?).
- Also, does this need diacetyl rest in the process?

Thanks,
Sparks

 
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Old 12-28-2009, 06:25 AM   #15
Mutilated1
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Jul 2007
Hoover, Alabama USA, Alabama
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I hope this helps, I don't know if it needs a diacetyl rest or not, but I always do one when I make lagers. I'm pretty sure it won't hurt anything.

As far as how long do you let it sit before serving, I would guess its usually at least 2-3 months for me - it really just depends on how long it takes me to empty the previous keg.

Sorry don't know what to tell you about the Wyeast -- never used it.

 
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Old 12-28-2009, 12:04 PM   #16
jkarp
 
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Jun 2008
Elizabeth, CO
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Wyeast 2124 is the equiv. of Weihenstephan 34/70.

 
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Old 12-29-2009, 05:36 AM   #17
Sparky
 
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Nov 2008
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Quote:
Originally Posted by jkarp View Post
Wyeast 2124 is the equiv. of Weihenstephan 34/70.
Couldn't get any of the above, had to opt for Safale 23 (Pils/lager). Brewed on 12/26/09 and still in primary so have a ways to go, but so far so good.

 
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Old 03-04-2010, 09:52 PM   #18
electric_beer
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Apr 2009
Los Angeles, CA, Los Angeles, CA
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Quick question. I really want to brew this for my SWMBO, she LOVES Stella! However, living in SoCal I really don't have the capability to brew at 50F. I just got some Pacman (rogue) which is haled as a super clean ale yeast. If I was to brew per usual, ferment at around 68F and then keg and lager for 2 months, how close do you think I could get? Will it even taste close at all? I really want to lager but its hard enough for me to convince her to keep the house around 70F.

(Yes I know, one of these days soon I am going to build a fermentation chiller. I just don't have the cash or time right now.)

 
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Old 03-07-2010, 11:19 AM   #19
CanadianNorth
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Aug 2009
Newfoundland, Canada
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Quote:
Originally Posted by Sparky View Post
Couldn't get any of the above, had to opt for Safale 23 (Pils/lager). Brewed on 12/26/09 and still in primary so have a ways to go, but so far so good.
how did this turn out?
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Old 11-27-2010, 10:40 PM   #20
bmason1623
 
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Sep 2010
Chicago, IL
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I'll probably be making this on Monday. I will be using 5# each of German Pilsner and Belgium Pilsner along with 1# of rice flakes. I will make a starter on a stir plate of Wyeast 2124. I will primary for 12 days then do a diacetyl rest for 2-3 days. Then secondary for 2 weeks. After the secondary I will keg and lager for 6 weeks. Here's my question, do I add priming sugar to the keg and allow it to prime/lager during the 6 weeks? Or should I lager for 6 weeks then force carb it? TIA.

 
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