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Old 02-05-2014, 07:39 PM   #51
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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
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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
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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
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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
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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
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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
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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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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
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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
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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
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sure does. thanks.
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