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Old 01-20-2013, 08:18 PM   #31
manco171
 
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Oct 2012
Enterprise
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I brewed this one and I'm glad I did. Going to keep this one in the rotation. It's good!

 
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Old 01-21-2013, 01:17 PM   #32
jflongo
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Jan 2013
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I'm just curious about the fermentation. The lowest I can go is probably about 68 - 70 degrees. Is that a no no for this beer? I can't get any lower than that right now in the house.

 
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Old 01-21-2013, 01:23 PM   #33
antony
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Feb 2012
Pflugerville, TX
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i think to be true to style you have to get this down to lagering temps jflongo. my understanding is that you could do it without the proper temps but it wouldn't be the same beer. still drinkable though (but then, what isn't?)
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Old 01-22-2013, 01:46 PM   #34
cooper
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Dec 2009
OFallon, IL
Posts: 469
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Quote:
Originally Posted by jflongo View Post
I'm just curious about the fermentation. The lowest I can go is probably about 68 - 70 degrees. Is that a no no for this beer? I can't get any lower than that right now in the house.
I think this could be worked out as a German Alt or something like that. Might give Wyeast 1007 German Ale yeast a shot and ferment as low as you can.

You can alway buy a plastic blue bin and fill it up about half way with water and rotate frozen water bottles in and out of the water. Wrap an old towl around it to help wick up the cold water. That'll definitely keep it down around 65 at least. Also, another trick is to put a cap full of bleach in the water to keep anything from growing in it while your beer is fermenting.

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Old 01-27-2013, 01:32 AM   #35
ThePonchoKid
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Apr 2012
Toronto, CAN
Posts: 377
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What's the classification for this when you add adjuncts? I've got a very similar brew (lower abv) but it uses rice and wheat. I can't figure out how to class it? Dark lager? Altbier? Cream ale? I'd post the recipe but my notes are on an sd card I don't have a card reader for it

 
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Old 01-27-2013, 07:20 PM   #36
simonh
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Dec 2011
Pittsburgh, PA
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Lookin' good. This is my first try at a lager.

 
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Old 02-03-2013, 03:13 PM   #37
bellmtbbq
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Aug 2012
Pennington, NJ
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Brewing this up tomorrow I believe. Need to get the yeast though.
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Old 02-04-2013, 04:41 PM   #38
LoloMT7
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Jan 2012
Missoula, Montana
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This will be my first attempt at making a lager. I plan to brew it this upcoming weekend. A local brewery is hooking me up with some yeast (They make an excellent Maibock)

 
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Old 02-20-2013, 11:32 PM   #39
LoloMT7
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Jan 2012
Missoula, Montana
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Well i mashed a bit lower about 152 and the yeast did a good job went from 1.070 to 1.013 in about 11 days and tastes great already. Thanks for the recipe op. Will report back in a few months when it's been lagered and is ready :-)

 
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Old 03-30-2013, 02:28 AM   #40
tgmartin000
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May 2011
Denver, CO
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Looks and sounds great. I'm going to maybe brew this up in a month and pitch onto a munich helles cake.

 
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