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Old 03-22-2010, 05:08 AM   #11
Jun 2009
518 NY
Posts: 24

My SG was slightly higher...about 1.057
The kolsch yeast I used was about the same; very low ester production and a very clean, yet malty, taste. I still have a few left I happened to forget at my friends house that we t\had the other day. Still tastes good, yet it tastes boozy now. It was 5.71% ABV to begin with and it wasn't this boozy...I wonder if the ABV went up. is there a way to test it?
PBNation, everything and anything for Paintballers

Primary: none
Secondary: none
Bottling: none
Drinking: Ayinger Weizenbock, Chimay, Blue Moon, Long Trail Blackbeary Wheat.

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Old 03-22-2010, 06:24 AM   #12
Jan 2009
Posts: 1,556
Liked 45 Times on 29 Posts

Hah, back from the dead, but I was thinking about this same thing earlier. I want to brew an Oktoberfest and lager it until Sept. I can lager it in the keg in my keggerator, but fermentation is the main issue. The cellar is about 58*F right now and will only get warmer. I was considering a swamp cooler, a tub of water with the fermenter in it, replacing jugs of ice every 12 hrs. OR, using a Cali or San Fran Lager yeast, which can ferment warmer. I think I may try the swamp cooler. I just hope the temp doesn't fluctuate too much.

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