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Old 11-03-2013, 09:27 PM   #81
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Quote:
Originally Posted by Iceman6409
Keep in mind the recipe did call for an ale yeast, no a lager yeast. Will that have any effect or make any difference?
I've never been able to open the beer.xml file so I never saw the original strain Yooper used. It's not mentioned in the OP.
If she did use an ale strain I like to know which one.... You have piqued my curiosity.
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Old 11-03-2013, 09:31 PM   #82
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Quote:
Originally Posted by Brewskii View Post
I've never been able to open the beer.xml file so I never saw the original strain topper used. It's not mentioned in the OP.
If she did use an ale strain I like to know which one.... You have piqued my curiosity.
No, it's most certainly a lager yeast- I used the oktoberfest/marzen strain from White Labs most often, but a Wyeast strain would work as well. I like WLP820 the best, as it's not quite as attenuative as 830. Others might like WLP830 more, for a drier finish in the final beer.

It says Oktoberfest/marzen yeast in the "yeast strain" at the top of the recipe.
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Old 11-03-2013, 11:30 PM   #83
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Quote:
Originally Posted by Yooper

No, it's most certainly a lager yeast- I used the oktoberfest/marzen strain from White Labs most often, but a Wyeast strain would work as well. I like WLP820 the best, as it's not quite as attenuative as 830. Others might like WLP830 more, for a drier finish in the final beer.

It says Oktoberfest/marzen yeast in the "yeast strain" at the top of the recipe.
As I suspected.....
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Old 12-09-2013, 03:09 PM   #84
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I made this a few months ago now and just cracked open my first bottle. Absolutely delicious. Very tasty and smooth. VERY pleased with this recipe. Thank you for sharing it with everyone.
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Old 02-25-2014, 11:51 PM   #85
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What changes would I make for brew in the bag and to change this to an ale..?

Want to create a Marzen style ale for a contest.

Thinking just crush a little finer and a WLP001 CALIFORNIA ALE YEAST

I ask because I have made this before and it was excellent.. Want to keep the character of a Marzen, but higher brew temps and no lagering.

OK answering my own question here sort of.. how about the attached..?
Attached Files
File Type: bsmx MarzenAle.bsmx (18.1 KB, 59 views)
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Old 09-16-2014, 08:46 PM   #86
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I brewed this Aug 5th, had a couple day D rest, and am in my 2nd week of lagering. I have had it at 33-38 due to temp changes in the keezer (froze a lower keg so I had to raise ) do you think 4 weeks is enough? I am pretty much chomping at the bit since this is my first ever lager and also my favorite beer style, and I kinda want to tap the keg in traditional Ofest time. Am I being stupid? Should I give it another month?

Edit: After doing some searching I find that the rule of thumb is that 1 week per 10 OG points. My og was 1.052, I think, so 5 weeks should cut it right?
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Old 10-01-2014, 02:31 AM   #87
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I used the Brulosopher lager method for this, a decoction mash, and Wyeast 2633. This is the best to style beer i've made in two years. Wow! Thanks for the recipe!
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Old 10-03-2014, 04:42 AM   #88
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Tapping this tomorrow!! so excited. Going to bring a growler to the GF's this weekend with a couple of Krugs!
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