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Old 01-12-2013, 10:07 PM   #11
Tiber_Brew
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Apr 2010
Upper Peninsula, Michigan
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Updated OP with water profile


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On tap:
1. Imperial Oatmeal Espresso Stout 2. Michigan IPL 3. Kölsch 4. Kentucky Common 5.[Nitrogen] Oat Blonde
Primary:
1. Helles 2. Helles 3. none 4. none 5. none 6. none
Secondary:
1. Brett Ale 2. none 3. none 4. none 5. none
Bottled:
About 23 gallons of beer & 3 gallons of mead
Kegged & conditioning:
Rye Barrel aged DIPA, Altbier, Kölsch, Kentucky Common

 
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Old 02-01-2013, 06:39 AM   #12
traefann
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Sep 2012
WINNIPEG, Manitoba
Posts: 7

made this its tasty not lagered quite as long as it should have been but i was out of beers to tap sooo... i guess i need to acumulate more storage space and brew more often wooot if that's not a great excuse i don't know what is i was in germany in 08 the beers there are awsome but dont remember anything this bitter maybe it was my local hop supply that made my version bitterer idk well its good i like the flavor lager yeast provides first lager so far thx for the recipie everyone at work who tried it said they have had worse and they are all from europe so i think it turned out well also they are all chefs and they drank it down faster that any domestic lager lol


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Old 02-02-2013, 05:33 PM   #13
+HopSpunge+
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Sep 2012
buffalo, new york
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Tried your fermentation schedule for my latest pilsner. And it works great and is simple. My beer tastes clean as a whistle now ...... Thanks.

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Old 02-04-2013, 02:57 PM   #14
Tiber_Brew
It's about the beer.
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Apr 2010
Upper Peninsula, Michigan
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Quote:
Originally Posted by +HopSpunge+ View Post
Tried your fermentation schedule for my latest pilsner. And it works great and is simple. My beer tastes clean as a whistle now ...... Thanks.
Glad it worked for ya
__________________
On tap:
1. Imperial Oatmeal Espresso Stout 2. Michigan IPL 3. Kölsch 4. Kentucky Common 5.[Nitrogen] Oat Blonde
Primary:
1. Helles 2. Helles 3. none 4. none 5. none 6. none
Secondary:
1. Brett Ale 2. none 3. none 4. none 5. none
Bottled:
About 23 gallons of beer & 3 gallons of mead
Kegged & conditioning:
Rye Barrel aged DIPA, Altbier, Kölsch, Kentucky Common

 
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Old 02-20-2013, 11:11 PM   #15
Brew-ta-sauraus
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Oct 2008
Parker, CO
Posts: 301
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I have a Bock brewed with WLP 833 in fermentation as I type this. Do you see any issue with dropping this pilsner right on to the bock yeast cake when it's done?

 
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Old 02-21-2013, 10:11 PM   #16
Tiber_Brew
It's about the beer.
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Apr 2010
Upper Peninsula, Michigan
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Quote:
Originally Posted by Brew-ta-sauraus View Post
I have a Bock brewed with WLP 833 in fermentation as I type this. Do you see any issue with dropping this pilsner right on to the bock yeast cake when it's done?
I think that would be over pitching. I would save about 1/3 to 1/2 of that cake for pitching, and dump the rest (or save/wash it for a future brew).
__________________
On tap:
1. Imperial Oatmeal Espresso Stout 2. Michigan IPL 3. Kölsch 4. Kentucky Common 5.[Nitrogen] Oat Blonde
Primary:
1. Helles 2. Helles 3. none 4. none 5. none 6. none
Secondary:
1. Brett Ale 2. none 3. none 4. none 5. none
Bottled:
About 23 gallons of beer & 3 gallons of mead
Kegged & conditioning:
Rye Barrel aged DIPA, Altbier, Kölsch, Kentucky Common

 
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Old 03-30-2013, 04:05 PM   #17
winvarin
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Apr 2009
Edmond, OK
Posts: 1,136
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Looking to brew something like this next weekend (found the recipe this morning and need some time to grow starters).

Lagering question. I am looking to fill (or overfill) my pipeline since I just went up to 10 gallon batches. I only have 1 fermenting/lagering fridge. But I would have space in my keezer. If I were to brew this beer and take it through the 4 week fermentation cycle, would there be a problem taking it from the carboy to kegs, then into my keezer under pressure for lagering?

I am assuming that would be OK, but I haven't brewed a lager in years and just wanted to check.

Also. For the 2 weeks at 66F. You're still on the primary yeast cake, right?

 
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Old 03-31-2013, 04:30 PM   #18
Tiber_Brew
It's about the beer.
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Apr 2010
Upper Peninsula, Michigan
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Quote:
Originally Posted by winvarin View Post
Lagering question. I am looking to fill (or overfill) my pipeline since I just went up to 10 gallon batches. I only have 1 fermenting/lagering fridge. But I would have space in my keezer. If I were to brew this beer and take it through the 4 week fermentation cycle, would there be a problem taking it from the carboy to kegs, then into my keezer under pressure for lagering?
No issue there. You can lager your beer on gas if you want.

Quote:
Also. For the 2 weeks at 66F. You're still on the primary yeast cake, right?
I usually leave it in the primary, yes. You could rack it, though, and get the same effect. I keg it after that period to reduce the amount of sediment in the keg.

Hope your brew goes well!
TB
__________________
On tap:
1. Imperial Oatmeal Espresso Stout 2. Michigan IPL 3. Kölsch 4. Kentucky Common 5.[Nitrogen] Oat Blonde
Primary:
1. Helles 2. Helles 3. none 4. none 5. none 6. none
Secondary:
1. Brett Ale 2. none 3. none 4. none 5. none
Bottled:
About 23 gallons of beer & 3 gallons of mead
Kegged & conditioning:
Rye Barrel aged DIPA, Altbier, Kölsch, Kentucky Common

 
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Old 07-01-2014, 12:14 AM   #19
Tiber_Brew
It's about the beer.
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Apr 2010
Upper Peninsula, Michigan
Posts: 2,411
Liked 207 Times on 145 Posts


Edited the recipe in the original post to reflect my award winning version.
__________________
On tap:
1. Imperial Oatmeal Espresso Stout 2. Michigan IPL 3. Kölsch 4. Kentucky Common 5.[Nitrogen] Oat Blonde
Primary:
1. Helles 2. Helles 3. none 4. none 5. none 6. none
Secondary:
1. Brett Ale 2. none 3. none 4. none 5. none
Bottled:
About 23 gallons of beer & 3 gallons of mead
Kegged & conditioning:
Rye Barrel aged DIPA, Altbier, Kölsch, Kentucky Common

 
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Old 08-02-2014, 03:21 PM   #20
catdaddy66
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Jan 2011
Lugoff, SC
Posts: 1,552
Liked 222 Times on 182 Posts


I think this will be my first pilsner! Also my first lager, so thanks for all of the specs/info provided. Just got a dorm fridge so I could do some lagers and, while a bit nervous, I'm also mondo excited about this!


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