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Old 02-12-2012, 02:05 AM   #21
diatonic
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Jan 2009
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Quote:
Originally Posted by Hairbomb
I saw that it had to be fermented at 50 degrees but my beer smith said 67? Help?
Ferment according to your yeast. Those of us that used lager yeast fermented cold. Ale yeast would ferment warmer.


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Old 02-15-2012, 08:16 PM   #22
ArizonaDB
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Feb 2009
Flagstaff, Arizona
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Just thought I would pop in for a quick update on my batch of this beer.

It fermented pretty quick from the 2nd to the 5th, at which point the beer temp dropped to match the ambient temp pretty well, figuring most of the heavy fermentation was done. I let it sit for another 8 days at ferm temp (about 62) and then brought it to a warmer area of the house for a couple days for a diacetyl rest (altho not sure if one is needed or not with WLP029, but I did it anyway).

Today I racked it to a secondary and moved it to my garage to lager at the low 40s for a month or so. However, we are expecting our second baby any day now, so who knows when I'll be able to bottle. The gravity reading of the sample was 1.012, down from the OG of 1.050. It tasted great although didn't have any discernible lager character, but rather resembled a delicious porter. Hmmmm? Oh well, we'll see what lagering does, hopefully making it more "lager-like". Either way, it will be a good beer, just maybe not very Germanish.

See my recipe at post #18 in this thread if you're interested in doing this thing in partial mash form and with a lager-like ale yeast. Also, here is the picture I promised on my last post.






 
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Old 02-16-2012, 01:11 AM   #23
seatbelt123
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Sep 2011
Durham, NC
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@arizona

That looks good. I'm sure it will be better with bubbles.

 
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Old 03-07-2012, 04:27 AM   #24
egravy81
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I used BarleyWater's recipe and have it lagering now after three weeks in the primary @ 67 F. Smells great, looks nice in the carboy. I'll post a pic when I keg it.
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Old 05-20-2012, 02:02 PM   #25
SligoDrinkingClub
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Apr 2011
Sligo, NH
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Just started cracking into a batch of your recipe I made around three months ago, my friends and I love it. Made it point for point and it turned out great. Thank you!

 
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Old 08-27-2012, 05:54 PM   #26
heywolfie1015
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Aug 2009
Los Angeles, California
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I see why this recipe won a gold medal. An excellent beer. I tapped my keg this weekend and have not been able to stop drinking it since. Cheers!

 
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Old 10-05-2012, 07:59 PM   #27
sgraham602
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75 min mash?? Did everyone do that? or just go 60?

 
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Old 10-05-2012, 08:16 PM   #28
chickypad
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Quote:
Originally Posted by sgraham602 View Post
75 min mash?? Did everyone do that? or just go 60?
I made a 2.5 g batch of this last winter and mashed 60 min at 153. OG was 1.056, only alteration to the grain bill was I didn't have any crystal so I threw in a few ounces extra of base.

I used all hallertau but in equivalent additions. This has been one of my favorite beers I've made, thanks for the recipe BarleyWater!

 
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Old 11-18-2012, 01:37 AM   #29
sgraham602
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What does a 90 min boil on this beer add? I've only got the capacity to boil 6.5 gallons, would a 90 min boil would boil off too much?

 
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Old 11-18-2012, 03:11 AM   #30
FlyDoctor
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Quote:
Originally Posted by sgraham602
What does a 90 min boil on this beer add? I've only got the capacity to boil 6.5 gallons, would a 90 min boil would boil off too much?
There is a fair amount of pilsner in here, so I imagine that the 90 min boil is to drive of dms. You could either bool less forcefully, or reduce the batch size to compensate. You could always use pilsner lme instead, which has already been boiled so you could probably get away with a shorter boil time.



 
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