Recent content by JSager89

Thanks guys. I am planning on lagering in the keg, but I'm still more confident in letting the primary go in the bucket. The temp would actually be <60. We have a great closet to store things in that separates the bedroom from the outside......it's pretty solidly a chilly 56-58F...

I apologize if there is a thread like this already, I just have NO clue how to search for it. Anyway, I am just wondering: If I have a lager that is lagering (cold-conditioning, fermentation is complete), can I take it out of the lagering chamber for a period of time w/o any adverse...

Some more pix of the near-finished product.

After a year, here is the current progress. Am planning on staining it in the near future. Not really sure why it looks so crooked. It's really not :P

Yes and Yes.................and I agree that's what causes my worry. None of my previous lagers have taken this long.

Thanks for the Reply! Last time I did the Maibock I was a lot less scientific about stuff....it turned out AMAZING but I have no data at all to compare it to. Lesson learned lol

I have a Maibock (OG 1.070) that I started a week ago fermenting at 50F. In that week, it has only dropped to 1.060. I'm trying to decide if I should worry or not. I don't want to be impatient, as I know lagers require it but the amount of progress is seems pretty small. Also, I have a paranoia...

I agree. Just get some sanitizer and a bottle brush and you can reuse them for quite a while. In answer to your question again I agree with the above. I had a porter that sat in secondary for a month and was great. A few extra days won't hurt anything.

+1 if your schedule allows it. Like I said, if it doesn't I think you'll be fine, but if it's not a huge thing make the starter tonight and pitch the next day.

And I just reread and saw you were doing a stout. Should be fine (sorry bout the tangent).

If your doing an ale, your probably fine. I've done it more then a few times. If you are going for a lager, you will want a starter. I just cracked an Oktoberfest with a serious green Apple taste (can't remember the chem name if the top of my head), which is almost completely for to under pitching

+1 to the above. I actually just cracked my Oktoberfest and realized that I hadn't let it go long enough to clean everything up. I posted and the nearly unanimous consensus was definitely just let it go until it's done and tastes "right" (no off flavors die to byproducts) .

Just a question, how long had u had it under the co2 pressure?

Warm it up with hot water. That's all I got.

I would have to think it would depend on the type if beer you are being it with. I have used a .5 lbs if Brian sugar myself in a brown porter and didn't notice any kind of abnormal aftertaste......that being said, it was a dark beer so there was a lot of flavor to cover it if something was...