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Old 01-22-2013, 07:29 PM   #11
TopherM
 
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Mar 2011
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Basically just transferring the beer to a secondary, then cold conditioning it at 30-34F to lager the beer to promote clarity and give the beer the crisp aftertaste associated with the style. All beers can benefit from this process, but it's pretty much required for beer made with lager yeast if you want to nail the style.
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Primary #1 - Midnight Ryeder (Midnight Wheat and Rye)
Primary #2 - Florida Weiss
Primary #3 - Kane-DOH APA (Honey Citra APA)
Secondary #1 - Downtown Flanders Brown (brewed August 2012)
Keg #1 - Raspberry Florida Weiss
Keg #2 - Cinnamon Raisin Cider
Keg #3 - NONE!
Bottled - NONE!

 
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Old 01-22-2013, 07:58 PM   #12
JimRausch
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Quote:
Originally Posted by slim0ner View Post
can you explain to me what secondary lagering is?
You probably know the difference between ale yeast and lager yeast. When I did the kit with the lager yeast I let it sit in primary longer(at 45-50*), because they are slower to finish. Then racked it to a secondary and let it sit in my garage between 35-40* for a month.

Reason: oops, double post

 
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Old 01-22-2013, 08:05 PM   #13
JimRausch
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Quote:
Originally Posted by slim0ner View Post
can you explain to me what secondary lagering is?
You probably know the difference between ale yeast and lager yeast. When I did the kit with the lager yeast I let it sit in primary longer(at 45-50*), because they are slower to finish. Then racked it to a secondary and let it sit in my garage between 35-40* for a month.
By the way, if you haven't picked up a copy of John Palmer's "How to Brew", it's a definite buy. Covers everything. There is also an online version, but I like the hardcopy. It's my 'go-to' reference.

 
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Old 01-22-2013, 08:11 PM   #14
kblankenship11
 
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Jun 2012
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Quote:
Originally Posted by TopherM View Post

Learn patience on this first beer and practise patience on all of your beers in the future, and you'll be a much better brewer for it.
Heed this advice!! Read these forums and train yo-self some patience!!

 
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