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Old 02-05-2014, 07:39 PM   #51
songe
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Aug 2012
Kristiansand, Norway
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Well... the shatty ting is i cant controll it at all.. it depends on how warm it gets outside....

 
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Old 02-07-2014, 12:39 AM   #52
wyldewal
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Nov 2012
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When I started doing lagers I wasn't set up with any kind of temperature control so after my primary fermentation was done I would lager it in a tall cooler filled with water and I kept switching out some ice jugs each day. It kept the temp really steady at about F36 It was a little more work but the results were fantastic. :-)

 
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Old 02-08-2014, 12:08 PM   #53
YeastieBoys
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Feb 2012
Ferndale, MI
Posts: 95
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Quote:
Originally Posted by wyldewal View Post
When I started doing lagers I wasn't set up with any kind of temperature control so after my primary fermentation was done I would lager it in a tall cooler filled with water and I kept switching out some ice jugs each day. It kept the temp really steady at about F36 It was a little more work but the results were fantastic. :-)

I think he was talking about primary fermentation temps.


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Old 02-11-2014, 05:23 PM   #54
Spartan1979
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Feb 2011
O'Fallon, MO
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Quote:
Originally Posted by YeastieBoys View Post
Let us know how the hella bock yeast is. I'm gonna run out and get some.

I go to Michigan State....and I love to drink!!!!!
I was fermenting at 50* and after a week it stopped at 1.032 (taken with a refractometer and corrected with Beersmith). It was about time to do a diacetyl rest anyhow so I raise the temp to 62* and it started fermenting again (as evidenced by pretty healthy bubbling through the airlock). I haven't taken a second reading yet.

EDIT - I measured it tonight and the refractometer says 1.023. Hopefully it will drop a few more points.

It's a great time to be a Spartan (but, then again, it always is)!

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Old 02-11-2014, 05:26 PM   #55
Spartan1979
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Feb 2011
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Quote:
Originally Posted by SnowRaven View Post
What Grains and % were you using in your Maibock?
Sorry, I didn't see this earlier.

39.0% Best Malz Pilsener
39.0% Vienna (German, but I don't know the brand)
19.1% Best Malz Munich
1.7% Melanoidin Malt
1.1% Acidulated Malt

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Old 02-12-2014, 10:10 PM   #56
YeastieBoys
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Feb 2012
Ferndale, MI
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It should drop down to the mid teens. You might want to oxygenate it better next time. Do you use yeast nutrient in your boil or yeast starter?
Sparty on!


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Old 02-14-2014, 07:45 PM   #57
Spartan1979
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Feb 2011
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Quote:
Originally Posted by YeastieBoys View Post
It should drop down to the mid teens. You might want to oxygenate it better next time. Do you use yeast nutrient in your boil or yeast starter?
Sparty on!


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It was oxygenated and a huge starter, around 5 liters total (in two stages). I use nutrient in the starter, but not the boil. It started up fine. It's down to 1.021 now. I raised the temp to 65*. Hoping for three more points.

 
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Old 03-05-2014, 02:15 PM   #58
thelastdandy
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Nov 2009
Allentown, PA
Posts: 116
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this is going to my first attempt at a lager now that i have a refrigerator and thermostat control set up for it. i read through the post but didn't see exactly how long everybody was fermenting before bumping up for the diacetyl rest. is it a week? do you gradually raise it to 60 degrees or can you just crank it up? I feel like a noob asking this but since its my first lager i technically am, so forgive my ignorance.

also, just curious if any body built up water for this and can recommend a profile. my tap water sucks and i'd like to do this recipe justice.

thanks

 
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Old 03-05-2014, 03:54 PM   #59
YeastieBoys
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Feb 2012
Ferndale, MI
Posts: 95
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I ferment for two weeks and ramp up to 66 degrees over a couple of days. I transfer and slowly bring down to 35 degrees over about five days. I started lagering my maibock back in late November. This should be ready by May, the traditional maibock season.
I hope this helps.


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Old 03-05-2014, 04:56 PM   #60
thelastdandy
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Nov 2009
Allentown, PA
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sure does. thanks.

 
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