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Old 12-24-2012, 11:10 AM   #11
DrNeato
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Jan 2011
Chicago, IL
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http://books.google.co.uk/books?id=9...berlin&f=false

Page 41, or search for "Berlin" in the small section on the left. Could translate that (to homebrew measurements), or find someone who has if you really want to brew with tradition... now to find the local Publican.

 
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Old 12-24-2012, 02:39 PM   #12
ChugachBrewing
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Mar 2008
Portland, Maine
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Interesting. I'll read up over break.
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Old 12-29-2012, 11:41 PM   #13
DrNeato
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Jan 2011
Chicago, IL
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Hey, so I was thinking of doing Lager yeast for a preliminary batch, thoughts?

 
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Old 01-02-2013, 01:34 PM   #14
ChugachBrewing
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Mar 2008
Portland, Maine
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What's the goal of doing a lager yeast? Lager temps or ale temps? Lacto?
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Old 01-04-2013, 06:33 PM   #15
DrNeato
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Jan 2011
Chicago, IL
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I plan on doing a sour mash, so the PH will be low anyway. The sugars just need to be dealt with. I've seen a lot of us-05 and wheat yeasts, but I thought I'd try some lagering. Looking for a SUPER clean flavor profile maybe to help lend to the 'brightness'.

 
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Old 01-08-2013, 02:06 PM   #16
ChugachBrewing
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Mar 2008
Portland, Maine
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I checked out the google book. Doesn't really seem like a recipe that would lend itself to being sour. Need to hammer down a brew date, though.

FYI, The following dates are potential brew-dates for me (and maybe the club?) Jan 26, Feb 9, March 2, 9, May 4th, or May 25-Jun1. That's when the house is empty. I'm probably going to try 60 gallons of Lambic May 4th - with an authentic 2-day mashing schedule.
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Old 01-22-2013, 12:42 PM   #17
DrNeato
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Jan 2011
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I'd be down with Feb 9th or anytime in March. That way I can get in on that Lambic too (if you'll let me).

 
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Old 01-22-2013, 12:51 PM   #18
ChugachBrewing
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Mar 2008
Portland, Maine
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Sounds good. It will really be a "mill and wait" kind of day. I plan on letting the mash sour for 4 days before fermenting without a boil. I'll shoot for Feb 9.
As for the lambic, anyone is welcome as long as they put in the labor. It is definitely going to be a pain in the captain's quarters.
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Old 02-04-2013, 01:18 PM   #19
DrNeato
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Jan 2011
Chicago, IL
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What sort of grain/etc should I bring for my share for this?

 
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Old 02-04-2013, 03:30 PM   #20
ChugachBrewing
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Mar 2008
Portland, Maine
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I was thinking a 40-60 blend of wheat and pils. Thoughts? I'll send out an email later with specifics, especially since it will be more of a mill, mash, wait. Do you have a heating pad?
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