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Old 12-10-2006, 10:24 PM   #1
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Default Is it too early? Spring beers?

Is it too early to start thinking about brewing beers for Spring? I always feel like I am a bit behind. I started thinking about my Oktoberfest to late, and I barely got my Christmas Celebration Ale brewed in time to be ready for Christmas. I want to get a better start on brewing my seasonals next year.

What are some traditional styles for Spring?

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Old 12-10-2006, 10:28 PM   #2
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Default simple

Wet and frothy.


s : Ginger Beer, Wheat Beer
Secondary :
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Drinking : A Lot.
Next Up : Wheat Beer with grainy things
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Old 12-10-2006, 10:36 PM   #3
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Well, the obvious one, of course, is a spring bock. I figure most mid-level lagers would be fine as well. Can't really think of any spring ales. Maybe a mild or amber ale.
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Old 12-10-2006, 10:53 PM   #4
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I don't think it's too early. I brewed my last ale for a while yesterday (an espresso stout), and plan to shift the chest freezer over to lagers by early January. Thinking of a maibock to start.
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Old 12-10-2006, 11:02 PM   #5
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I just ordered a Maibock AG kit from Austin HB.
Talk about late, tho, I'll be brewing my Oktoberfest next weekend!
If I'd known I was gonna live this long, I'd have taken better care of myself!
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Old 12-10-2006, 11:05 PM   #6
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The Saison Dupont clone recipe in Clone Brews is excellent. I brewed it in March and it was still improving last month when I drannk the last one.

Great spring brew and would be drinking really well by spring if you did one now.

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Old 12-10-2006, 11:19 PM   #7
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I'm new to this board, but I'll throw my two cents in.

I think anyone can brew whatever they want whenever they want to. That said, it's a good time to brew lagers because for most of us, it's colder now.

From a traditional standpoint, it's probably a little late to brew a Dopplebock. The traditional time to release/start drinking Dopplebocks is the beginning of Lent (the style originated as sustenance for fasting monks!). Since Dopplebocks can take well over a month to ferment, if you are following tradition, that doesn't leave much lagering time.

Standard (Dunkel) Bocks were generally released around the start of Spring, so from a historical point of view, there's plenty of time to ferment and lager before Spring.

Maibock were, naturally, released in May, so there's time to brew a Dunkel Bock and get it out of the primary fermenter before starting a Maibock.
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Old 12-16-2006, 07:15 PM   #8
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Pretty soon would be a good time to start a pilsner. Brew the first of jan. and lager until the end of march and two weeks to carb would set you up with a good spring beer.
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Old 12-16-2006, 07:59 PM   #9
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If I can get the temperature on my fridge dialled in I'm planning to brew a Doppelbock at Christmas for Spring consumption. Maybe I'll be able to enjoy the first pint while brewing an Oktoberfest.
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Old 12-16-2006, 08:58 PM   #10
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With temperture controlled fermentation it is possible to brew anything you like anytime you like.

Hey, I do that! I love lagers and my lager fridge is always going full tilt. Ales I can brew in my basement, which keeps temps ranging from 70 in the summer to 62 in the winter.

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