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Old 01-05-2013, 10:32 PM   #21
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Yeah, I would leave it in primary for at least a week. Check the gravity if you are unsure, but AT LEAST a week. I think I left mine for 3 weeks or so.
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Old 01-29-2013, 01:18 AM   #22
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[QUOTE=Mutilated1;524006]Fermented for two weeks in the mid to low 50s, then racked to a secondary for four weeks in the low 50s and mid to upper 40s. After 4 weeks, bottled it and gave it 2 weeks to carbonate and another month to condition in the bottles in the fridgerator.
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I'm impressed with all the aging you manage to do. I don't seem to have the patience....with one notable exception, my maibock sitting in my garage lagering LIKE A BAWSS. all the others, I can't wait to start drinking.
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Old 01-31-2013, 03:11 PM   #23
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Quote:
Originally Posted by Jakeintoledo View Post
I'm impressed with all the aging you manage to do. I don't seem to have the patience....with one notable exception, my maibock sitting in my garage lagering LIKE A BAWSS. all the others, I can't wait to start drinking.
I fight this temptation by brewing repeatedly. The hard part about lagering is that you have a month or two with literally nothing to fiddle with. If you have a couple of other batches in earlier stages, that takes the edge off.

I have yet to see what the long term effects of this strategy are, though. I think things might get interesting when 5 gallons each of Doppelbock, Bock, and Maibock all come out of the pipeline within a couple weeks of each other...... Should make for a heck of a Spring.
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Old 02-03-2014, 07:25 PM   #24
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May sound noobish, but I'm having a difficult time finding lager malt. Any suggestions?



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Old 02-04-2014, 04:26 PM   #25
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May sound noobish, but I'm having a difficult time finding lager malt. Any suggestions?
No problem being a noob. Don't worry about lager malt, it is just a lightly kilned base malt. You can use pilsener or plain 2-row malt. I've never personally encountered something called "lager malt" at any shop.
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Old 02-04-2014, 05:39 PM   #26
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Thanks zeg!


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