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Old 08-22-2013, 06:13 PM   #121
shelly_belly
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That should be fine. I just happened to brew mine at the end of March and drank it in September and October.

 
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Old 09-06-2013, 11:59 PM   #122
hbr2547
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Can I bottle, carb then lager? Will it have the same impact ?

 
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Old 09-09-2013, 04:28 AM   #123
Ply318ci
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I hope so that is what I am doing.

 
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Old 09-13-2013, 02:59 AM   #124
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I am going to give this a recipe a shot... 10gal batch, half the batch will be lagering schedule then kegging, the other half partial lagering, then cask conditioning. I am planning to rack to cask after the diacetyl rest as the temp is coming back down around 54F. Then I'll re-prime with some slurry/DME and go through my normal ale routine for a cask. Condition for 2-3wks.

Curious, for those who have done a similar short clearing phase... and had a good product. Any thoughts on a good fruit/spice adjunct to infuse in the cask? would a citrus be good? coriander?

 
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Old 09-13-2013, 06:45 PM   #125
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Quote:
Originally Posted by laughingboysbrew View Post
I am going to give this a recipe a shot... 10gal batch, half the batch will be lagering schedule then kegging, the other half partial lagering, then cask conditioning. I am planning to rack to cask after the diacetyl rest as the temp is coming back down around 54F. Then I'll re-prime with some slurry/DME and go through my normal ale routine for a cask. Condition for 2-3wks.

Curious, for those who have done a similar short clearing phase... and had a good product. Any thoughts on a good fruit/spice adjunct to infuse in the cask? would a citrus be good? coriander?
Oh god. Please don't go through all of the trouble of making this beer, a beer intended to showcase the flavor of the base malts combined with a decoction mash and careful fermentation, and then cover up those flavors with fruit or spices! Save that **** for a belgian or wheat beer. This beer needs no doctoring up.
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Old 09-13-2013, 11:59 PM   #126
hbr2547
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Quote:
Originally Posted by KingBrianI

Oh god. Please don't go through all of the trouble of making this beer, a beer intended to showcase the flavor of the base malts combined with a decoction mash and careful fermentation, and then cover up those flavors with fruit or spices! Save that **** for a belgian or wheat beer. This beer needs no doctoring up.
Although only about a month lagered, cracked first bottle last night...amazing cheers kingbrian

 
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Old 09-14-2013, 06:52 PM   #127
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don't get me wrong...I am not intending to ruin the recipe with a cover up. When trying a new recipe, I do half of every batch in a cask and keg the other (untouched). For the cask, I like doing a little experimentation with spices, etc. I don't want a "fruit beer", but something VERY subtle that will be unique.

 
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Old 09-20-2013, 08:40 PM   #128
idigg
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Dec 2010
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Brewed 10.5 gallons of this on 9/15, used W34/70 in one carboy, and wyeast 2124 in the other. I did a 2L starter for the wyeast batch, that took off within 12 hours, the W34/70 took a full 36 hours to krausen. Both look healthy! Only my third lager, love watching the slower fermentation happen. Chest freezer is at 47*F carboys are at 51-52*F, should be perfect.

Once I nearly reach FG, I'm going to do a 48 hour D-rest. I'm then going to rack to corny kegs and then lager for 2-3 months. Is it advisable/can I serve out of that keg, or would I need to transfer to a separate serving keg? My other 2 lager experiences was when I was bottling.

 
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Old 09-23-2013, 01:59 AM   #129
laughingboysbrew
 
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Quote:
Originally Posted by KingBrianI View Post
Oh god. Please don't go through all of the trouble of making this beer, a beer intended to showcase the flavor of the base malts combined with a decoction mash and careful fermentation, and then cover up those flavors with fruit or spices! Save that **** for a belgian or wheat beer. This beer needs no doctoring up.
this is my first lager and first decoction recipe so I'm looking to simplify for this first go-round. thinking about a simplified decoction, like:

10 gallon batch:
1. dough in target temp ~100F, wait for 20 min
2. pull decoction (~22 qrts)
3. bring decoction up to a boil and boil for 10-20 min
4. add decoction back to main mash to get mash to 133 then protein rest for 20 min
5. continue to boil decoction
6. add more decoction back to main mash to get mash to 154 then sacc rest for 60 min

--OR--

Should I reverse it? Do my protein/sacc rests only in the decoc and then once reaching boiling raise main mash to sacc rest? Thoughts either way?

 
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Old 09-27-2013, 12:41 AM   #130
Tarks
 
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Apr 2012
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I finally have a ferment chamber set up so I can now lager. I have everything I need to brew this recipe this weekend. I did a 3 step yeast starter to get me sufficient cell count so I am good to go. This is going to be my 1st decoc mash and Im trying to wrap my head around all this. For the like of me I can't figure out how to input the info into Beersmith so I made some notes for my brew day. Can you tell me if this looks right? Should I add 20% to these decocs or was that already taken into account? Cheers.

Step 1 - Add 4.72 Gal @ 101F for a step temp of 97F.

Step 2 - After 20 min pull 11.32 qt of mash and heat to 133F. Hold for 20 min (protein rest).

Step 3 - After protein rest heat mash to 160F. Hold for 20 min (saccharification rest).

Step 4 - After saccharification rest heat mash till boil. Boil for 15 min.

Step 5 - Slowly add boiled mash back into mash tun until mash temp of 150F is reached. Rest for 60 min. (Saccharification rest)

Step 6 - When 15 min is left in the saccharification rest pull 7.1 qt of mash and boil. Add boiled mash to mash tun until 170F is reached. Rest for 15 min.

Step 6 - Vorlauf

Step 7 Fly sparge with 4.7 gal of 168F water.
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