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Old 05-30-2012, 02:16 AM   #11
rockfish42
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Jun 2010
Merced, CA
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I was going to aim for pitching at 46 or so and letting it rise to 50, I have more experience using 34/70 for steam beers and s-23 for pilsners. On the other hand I might just talk myself into getting a stir plate and sticking it into my fermentation freezer earlier in the brew week so that I can use the liquid version.

 
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Old 06-01-2012, 08:22 PM   #12

A stir plate is a very wise investment.

You don't need to do your starter at the same temp as your main batch. I've done it both ways (same temp as main batch and room temp) and there is no difference except one takes a lot longer...however if you're married to the idea of doing your starter at the same temp as the main batch go right at the top end of the temp range; it'll save you some time.
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Old 06-01-2012, 08:55 PM   #13
rockfish42
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Jun 2010
Merced, CA
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It's a touch hot here this time of year, currently approaching 102F, and my friend inconsiderately planned his wedding in early September then asked me to brew 30 gallons of lager for it. As it is I've got the go ahead for a second chest freezer and a stirplate. I'm probably going to use WLP833 because it's my go to lager strain, and steal a friend's stirplate and flask to complement my own. Thanks for the replies.

 
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Old 06-02-2012, 04:20 AM   #14

Cripes, 102...it snowed not far from here last weekend!

You can't beat having a lot of refrigeration capacity for brewing and storing lagers. Pitch lots of yeast, aerate well, control fermentation temps, and you'll be a good lager brewer.
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Old 06-02-2012, 05:23 AM   #15
rockfish42
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Jun 2010
Merced, CA
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Just part of the fun of living in the central valley of California, I can still see snow from here on the Sierras. Starters just become problematic this time of year as I usually set my thermostat at 80+.

 
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Old 02-25-2013, 02:22 AM   #16
Painty
 
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Dec 2011
Vicksburg, MI
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I want to try some Lagers ..This sounds like a great Brew.. Might be in the near future..
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Old 02-25-2013, 03:09 AM   #17

Quote:
Originally Posted by Painty View Post
I want to try some Lagers ..This sounds like a great Brew.. Might be in the near future..
Just won a gold medal this weekend with this year's version of this beer. About 40% Munich Type II, 40% Vienna, 13% Pils, the remainder evenly split between Carapils & Caramunich, and a pound of CaraFa II Special for colour. Gr Magnum for bittering and Mittelfruh late for flavour/aroma. I really like it. Truth be told, it's a bit too roasty, even after I cold-steeped the CaraFathis time around rather than mashing them.
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Old 01-10-2014, 06:01 AM   #18
skunkfunk
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Nov 2013
Oklahoma City, Oklahoma
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I'd really like to brew this, but I'd also really like not to have to do a decoction mash! Can this be done with a single infusion?

 
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Old 01-10-2014, 12:30 PM   #19

Sure.
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Old 01-10-2014, 03:47 PM   #20
skunkfunk
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Nov 2013
Oklahoma City, Oklahoma
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Quote:
Originally Posted by osagedr View Post
Sure.
Need I only mash at 155? Not sure what to do to convert that and get the flavor as close as possible without the decoction.

 
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