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Old 01-11-2008, 07:39 PM   #1
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I have a Lager that is 7 days into primary. According to the yeast, I am supposed to rack it after 5 - 7 days. My gravity is 1.015 currently but it is still bubbling the airlock every few seconds. Should I rack it over anyway or wait for the activity to subside. My target gravity is 1.013.

This is my first lager.....

I'm hoping to have it ready for a super bowl party but I don't want to rush it.......

Thanks

Linc


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Old 01-11-2008, 07:44 PM   #2
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I wouldn't rack anything that is still fermenting. I also wouldn't count on that being ready for the superbowl. Sorry man...


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Old 01-11-2008, 07:45 PM   #3
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I recently did my first Lager. I was short of carboys, so I skipped the secondary and bottled. I then lagered in the bottle.

They are too crisp and clear. Meaning they did not need to secondary. It was a Munich Helles, so it is supposed to have little flavor, but MAN! I wouldn't mind it having a little more.

Yeah, better brew an ale,.... like yesterday, for the superbowl. Sorry!
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Old 01-11-2008, 07:59 PM   #4
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Did you taste your sample? Did it have any diacytel (popcorn butter flavor)? If so, now is the time to warm it up over the course of a couple days to about 65F. Then rack to secondary and get it cold for a while. Lagers don't tend to peak for at least a month in the cold and they can benefit from 3 months... don't brew lagers if you're impatient....edit.. don't brew at all if you're impatient.
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Old 01-11-2008, 08:06 PM   #5
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Wait. After you rack, wait another few weeks. After you bottle or keg, wait another 2-3 months. Then, you're ready. Sorry, man, but this isn't a Super Bowl beer (at least, not for this year's).


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Old 01-11-2008, 08:17 PM   #6
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The recipe in the book is a bit confusing then. I know I would normally ferment until done, rack over to secondary for 2 weeks, keg and wait at least 3 weeks.

However, this is what the book says (clone brews by Tess and Mark Szamatulski) ferment 5-7 days or until fermentation is complete, siphon to secondary, dry hop, then bottle when fermentation is complete.

This batch would be back up for the party. My local brewery sells a cornie fill for less than I can buy ingredients ($35 for 5 gallons) so I am getting a fill tonight, plus I have an Ale I made a few weeks ago fermenting as well. It went in to secondary today and should be ready in a few weeks.

Thanks for the input.

Linc
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Old 01-11-2008, 09:17 PM   #7
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What are you cloning here? I've not been impressed by what I've seen from the Szamatulskis' recipes. I have "Beer Captured," myself, and I think all the recipes say the same thing you stated, whether it's a clone for Murphy's Irish Stout or Sierra Nevada Bigfoot. The only difference is some note at the end about when the beer peaks, or something like that.


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Old 01-11-2008, 09:25 PM   #8
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What yeast are you using? If you're using an ale yeast for a pseudo-lager, then you might be ok. Most of my lagers are in the primary for 12-14 days, then I do a diacetyl rest if needed, and then secondary for a week or two, then I start the lagering process and lager for about 6-8 weeks.

If you're not making a "real" lager with lager yeast, though, then you can make some modifications. What is the temperature you're fermenting at?
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Old 01-11-2008, 10:19 PM   #9
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Quote:
Originally Posted by TexLaw
What are you cloning here? I've not been impressed by what I've seen from the Szamatulskis' recipes. I have "Beer Captured," myself, and I think all the recipes say the same thing you stated, whether it's a clone for Murphy's Irish Stout or Sierra Nevada Bigfoot. The only difference is some note at the end about when the beer peaks, or something like that.
TL
I agree. I'm a total newbie so I probably shouldn't comment, but anways, my feeling when I looked for recepies in "Beer Captured" is that it felt like the movie "Groundhog Day". It just keeps repeting itself, almost mecanically.

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Old 01-11-2008, 11:30 PM   #10
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...wait


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