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Old 10-19-2012, 08:50 AM   #741
Nyrkki
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Oct 2011
Helsinki, Finland
Posts: 77


I would so much like to try this one out, but I think that the laagering stage is impossible for me because I have no spare fridge or anything that would fullfil the same role. My question is what kind of beer would i get without the cold-conditioning phase? Will it be a totally different beer that is way too estery and not so clear,or would i be just fine? I think that i could easily reach the primary temperature, so that would not be a problem.



 
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Old 10-19-2012, 11:43 AM   #742
sfrisby
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Jan 2011
Atlanta, GA
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You're in Finland, as we enter winter, and you're worried about lagering temps???



 
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Old 10-19-2012, 12:44 PM   #743
Nyrkki
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Oct 2011
Helsinki, Finland
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The temperatures outside won't be stable, they are ambient. For example this morning it was around 37 F outside, whereas now it is over 57 F. Pretty soon, I'd say in two weeks, the night temperature will be under 0 C, which means that the beer can actually freeze.

 
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Old 10-19-2012, 01:17 PM   #744
ultravista
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Mar 2007
Las Vegas, Nevada
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From what I understand, this is not a real lagering process, it's merely aging the beer at 50 degrees (F) or so. Someone chime-in if I'm wrong.

 
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Old 10-19-2012, 02:42 PM   #745
griffondg
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Jun 2007
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Nyrkki, I'm in the same boat as you. Honestly I think it'll be just fine without the "lagering" stage. Maybe not come out exactly like a Westy 12 but still an excellent beer.

Jamil's BDSA from Brewing Classic Styles that has won numerous awards doesn't include the lagering step. His beer that won the National Homebrew Competition was something like 4 years old so I'm just going to bulk age it for a couple of months and then bottle it and let it sit for another few before I even try it.

Eric

 
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Old 10-19-2012, 02:54 PM   #746
Nyrkki
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Oct 2011
Helsinki, Finland
Posts: 77


I was also thinking about ageing it for a longer time to compensate the lack of cold conditioning. Actually I'm not even sure what the cold conditioning will bring to this beer, other than clarity.

I have some westy bottles in my closet that will stay there at least to 2014. I bought them a few years back.

 
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Old 10-20-2012, 01:40 PM   #747
BuffaloBeer1
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Mar 2012
Buffalo, NY
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I've mentioned this before, but after a great primary fermentation temp, I was only able to get it down to 68-70 for the secondary. I left it in there for 5 weeks. I'm not sure how this compares to one that was kept at 50 for that time period. What I do know is that this is one delicious beer. There is probably some benefits to following the recommended fermentation schedule, but not enough to stop you from brewing. Don't worry about it. Just go for it and enjoy.

 
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Old 10-20-2012, 02:00 PM   #748
ultravista
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Mar 2007
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BuffaloBeer1 - how did you mash, single infusion or decoction? If single infusion, what temperature?

 
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Old 10-20-2012, 02:02 PM   #749
CSI
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Jan 2011
Charlotte, NC
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Quote:
Originally Posted by Nyrkki View Post
I would so much like to try this one out, but I think that the laagering stage is impossible for me because I have no spare fridge or anything that would fullfil the same role. My question is what kind of beer would i get without the cold-conditioning phase? Will it be a totally different beer that is way too estery and not so clear,or would i be just fine? I think that i could easily reach the primary temperature, so that would not be a problem.
We have found that 50-55F does develop slight fruit esters in addition to the benefit of precipitation. Westmalle 530/3787 is active at 50F but a little less animated .

If you have a basement or a cellar or even a corner room with an outside wall facing north you might be able to get the temp down to 60F or below. It may not be ideal for precipitation but it will help in flavor development. 1-2 years in the bottle will also help in clarification.

BTW, we just sent a good sized pallet of our syrups/soft sugars through Finland to the Russian Federation.

 
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Old 10-20-2012, 02:09 PM   #750
ultravista
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Mar 2007
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CSI - what temperature do you recommend for a single infusion mash? Also, would you go with the traditional or new world with single infusion?

Any other advice for the mash?



 
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