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Old 01-28-2013, 07:13 AM   #11
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Erlenmeyers can in theory withstand extreme temperature changes (from boil to ice)... Don't make that mistake with a jar.... ;-)


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Old 01-28-2013, 12:09 PM   #12
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Quote:
Originally Posted by atreid
Erlenmeyers can in theory withstand extreme temperature changes (from boil to ice)... Don't make that mistake with a jar.... ;-)
Good point...growlers can't either...I know firsthand


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Old 02-28-2013, 08:54 PM   #13
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I fermented this at 60*F for 2 weeks, around 63 for about a week after that. Yesterday I decided to move it to my garage because I took a look at the weather and I should be able to keep it right around 33-40*F for a least a week (as long as it doesn't go too low or too high after that I can keep it longer there). So as you can tell, I ended up not racking it... Will lagering it for a week/two be fine?

I hear most people rack this beer then lager. Just wondering if I am going to get any problems with not taking it off the cake.
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Old 03-01-2013, 12:03 AM   #14
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I would rack before lagering. I would also like to see what others think on this. I am brewing a munich dunkel, and am ready to rack to secondary. do I bring the temp up now for diactyl rest? or wait till I'm done lagering.

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Old 03-01-2013, 12:42 AM   #15
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From a yeast health perspective, I don't know that you have to rack before lagering, especially if it is only for a week or two. However, I would be concerned with oxygen being pulled into the headspace - as you cool the beer down, the gasses in the headspace will contract and create a partial vacuum. This can cause "suckback" of your airlock liquid as well as pulling in ambient air.

(note: if I was lagering for 4+ weeks, then I would start to get concerned about yeast off-flavors and would definitely rack)
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Old 03-01-2013, 12:43 AM   #16
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I made the northern brewer German Alt kit back in September. They recommend about 3 weeks lagering. I kept mine in a extra fridge at about 40*. I also used the German ale wyeast. Awesome results.
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Old 03-01-2013, 12:45 AM   #17
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Sorry I should have specified...I racked and lagered in secondary. The cold will clear out the beer but why not get it away from yuck in the first place
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Old 03-01-2013, 01:33 AM   #18
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JLem, how can I tell if this is happening or has happened?
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Old 03-01-2013, 11:39 AM   #19
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Quote:
Originally Posted by Zippox
JLem, how can I tell if this is happening or has happened?
Well, "suckback" will be obvious - your airlock liquid will be partially sucked out of the airlock I think the s-shaped airlocks might not do this as readily. I use the 3-piece airlocks and definitely have to worry about it whenever temps drop. Once the airlock liquid is gone/too low, air will start being sucked in. Not sure you can tell how much air gets sucked in, but just make sure you have the appropriate amount of liquid in the airlock.
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Old 06-10-2013, 05:09 PM   #20
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OK, I have a question that will make you cringe, or laugh depending. I brewed an altbier with White Labs altbier yeast a couple days ago. It was 104* outside and about 80* in my house. My house and carboy have both remained about 80* since then, and of course fermentation has been going like a bat out of hell. What kind of monster am I creating?


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