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Old 11-18-2013, 02:53 AM   #261
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I've got 2 kegs of this in the keezer and it is tasty.
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Old 12-30-2013, 11:23 AM   #262
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Just made a 30L batch of this and split it.

Pitched half with us-05 and the other with dry lager yeast. Just to compare.

The ale went from 1.062-1.012 in a week at 65f (I was pretty happy to hit Edwort's number right on)
The lager has been going along at 50f and is down to 1.020.

No surprise in the tastes from the hydrometer samples, the ale tastes fruitier and the lager still sulphury.
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Old 06-09-2014, 05:54 PM   #263
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Now that you can get Munich LME, what would be a good amount for an extract version of this recipe?
I ready all 27 pages and didnt see a mention of this yet. Thanks
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Old 01-01-2015, 03:43 AM   #264
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Don't worry, have a homebrew!
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Old 06-10-2015, 02:23 AM   #265
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I brewed a slight variation of this last year for an Oktoberfest block party. I had only 5 lbs of Pils and 5 lbs of Vienna, so I added a lb of Victory to make up the difference. Additionally, I had no Hallertau so I substituted Willamette. This was also he first truly public exposure of my beer, other than periodic samplings by guests at my house. My keg was empty long before the the Triple C, one of he local Charlotte micro-brewery. Lots of great comments from the crowd.

I now have a new batch in the fermenter. I hit the original gravity at 1.060 and the wort was bubbling vigorously in less than a day. But after two weeks in primary (ambient temperature at about 65), the gravity is only down to 1.022 - 1.024. I have racked it to secondary, but I guess I'm a little worried I have a stuck fermentation. I'll test it again in another week. Perhaps this is just an exercise in patience.
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Old 06-26-2015, 04:10 AM   #266
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Quote:
Originally Posted by spokehead View Post
I brewed a slight variation of this last year for an Oktoberfest block party. I had only 5 lbs of Pils and 5 lbs of Vienna, so I added a lb of Victory to make up the difference. Additionally, I had no Hallertau so I substituted Willamette. This was also he first truly public exposure of my beer, other than periodic samplings by guests at my house. My keg was empty long before the the Triple C, one of he local Charlotte micro-brewery. Lots of great comments from the crowd.

I now have a new batch in the fermenter. I hit the original gravity at 1.060 and the wort was bubbling vigorously in less than a day. But after two weeks in primary (ambient temperature at about 65), the gravity is only down to 1.022 - 1.024. I have racked it to secondary, but I guess I'm a little worried I have a stuck fermentation. I'll test it again in another week. Perhaps this is just an exercise in patience.
Just curious what yours ended up finishing at? Did you take another reading yet?
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Old 08-07-2015, 04:14 PM   #267
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Hi, I am really interested in trying this recipe, and it will be my first all grain experience so forgive what may be some basic questions. I do not have a fermentation chamber (hence the ale variety and not lager), but my house rests at about 72 degrees right now. the only other option I have is to ferment in a keg and use my kegerator (sacrificing a tap). Will the temp have that much of an impact on my beer flavor or will i be ok.
thx
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Old 08-09-2015, 07:32 PM   #268
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Put the fermentor in a bucket of water and turn on a fan..


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Old 08-20-2015, 01:32 AM   #269
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10 gallons of this are in the ferm chamber. I decided to make it a true lager though and pitched 2 packs of Saflager 34/70 in each bucket once it stabilized at 48°. Brewed it yesterday without any issues, so I'm looking forward to trying it in a few months!
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