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You say this was a lager, what yeast did you use? Cause those temps are too warm for lager (assuming this is in Celsius).

Sorry, I mean what exactly was the recipe? So that we might guess at what type of OG you may have had. And also, how were your fermentation temp's with this?

What did your recipe look like?

That's a lot of fruity beer! Are you using frozen fruit? Or are you gonna go about it some other way? Also, be ready with a blow off hose when you add that fruit to secondary.

Well, check it 24 hours later, and if it is still at 1.019, then it is done. What was the Original Gravity though?

Not sure how many folks here drink Narragansett, but if you don't, you should give it a try if it's in your area. Anyway! According to the Narragansett website, which seems to list all the ingredients for their beers, the Summer Ale only features 2-Row Pale Malt, and Citra Hops. Is it likely...

You are going to have to wait longer than a week and a half to be sure of anything, but did this have said funky vinegar smell when going from primary to the bottle?

Interested how this comes out! Let us know!

I assume you are familiar with the good old ice bath?

What does the grain bill look like? Got any oatmeal kickin around? Honey? Brown sugar?

Thanks you guys, these are really interesting and helpful. I am sure there are loads and loads of these, but it's nice not having to poke around the internet somewhat aimlessly looking for them. So keep em coming!

Trying to find for general knowledge reasons and out of curiosity as many brewers as I can that actually list the ingredients of their beers on their websites. I currently know of three: Sierra Nevada Samuel Adams Narragansett Beer Anyone know any others?? I find this info fascinating...

I usually do batches this size and I'm not too confident that you are going to boil off a whole gallon in 60 minutes. You probably only need to sparge with two gallons at most.

Well I am interested to see how this works out. I just last night tried Sierra Nevada's new Ruthless Rye, and was really looking forward to it, but I feel like they went a bit too hop forward with the beer for my taste (website says it is 55 IBU). They don't seem to have used chocolate rye, but...

That sir, is a lot a hops!

I have never used chocolate rye before but I am interested to see how it works out for you with this recipe. Also, off the top of my head I would say that 8-10% chocolate rye, plus that black patent, plus the carafa 2, plus having dark munich as a base to begin with, is gonna push you pretty...

Am I the only one who thought the hops went a bit too far in this beer and totally overshadowed the rye?? I love everything from Sierra Nevada, but this one just didn't seem quite right...

Also, if you don't want to do a full mash, you can do a partial mash of the specialty grains you currently have as BrewMU suggested, and then instead of mashing the two row or Maris Otter along with it throw in like 6-7 pounds of pale LME or DME.

Sounds bomb. How come the Kolsch yeast?

Probably just some of the trub transferred over during your bottling process.