Kirkwooder
Emperor of all things nobody cares about
OK, I love to drink them so I'm going to take a shot at brewing one! After all what could possibly go wrong!
I have decided on a recipe from Papazian's, Joy of Home Brewing. Canuck Canuck Canadian Lager. It is an extract brew with a targeted SG of 1.040-1.044. I have bought a wyeast American Lager 2035 Smack Pack for the yeast.
I have a few Questions about this brew. Frist, I pulled the pack out of the fridge several hours ago, smacked the pack about 3 hours ago, and still see no swelling. The manufacture date on the pack is Oct. 2 2012, it is at room temp, 68*. I was going to pitch this into a 1L starter wort. Should I wait untill it swells? and if it doesn't, do I get a diffrent one, or pitch into the wort and see if it starts to "work"?
Second, I am in a daze as to the amount of info on here concerning starters. Is this 1L starter enough yeast for a 5 gallon, 1.040 beer? or should I step it a time or two? Is this even a decent yeast for a first time brewer to use on a light lager? I am hoping to pitch the entire starter, beer and all, into my wort after the brew tomarrow afternoon, is that being too optamistic?
Third, my basement stays at a very constant 52-54 degrees. I plan on fermenting this brew there for the first week or two, racking when the activity slows to nearly nill. Can I then leave it to "lager" at the same temp., or does it need to be cooler? Is 1-2 week primary reasonable? How long should it "lager" in the secondary? I am hoping to bottle and serve this at a 4th of July party I have every year, so I still have almost 5 months, I don't need to rush it.
Fourth, will this need an addition of yeast at bottling? If so what yeast should I use? Will I be able to wash and reuse this yeast after lagering?
Fifth, Has any one ever brewed this recipe? How did it turn out? It seems increadably simple.
Sorry for the novel. I'm sure that this has been covered a million times, and I really appreciate the help and patients!
Thanks,
Dave
I have decided on a recipe from Papazian's, Joy of Home Brewing. Canuck Canuck Canadian Lager. It is an extract brew with a targeted SG of 1.040-1.044. I have bought a wyeast American Lager 2035 Smack Pack for the yeast.
I have a few Questions about this brew. Frist, I pulled the pack out of the fridge several hours ago, smacked the pack about 3 hours ago, and still see no swelling. The manufacture date on the pack is Oct. 2 2012, it is at room temp, 68*. I was going to pitch this into a 1L starter wort. Should I wait untill it swells? and if it doesn't, do I get a diffrent one, or pitch into the wort and see if it starts to "work"?
Second, I am in a daze as to the amount of info on here concerning starters. Is this 1L starter enough yeast for a 5 gallon, 1.040 beer? or should I step it a time or two? Is this even a decent yeast for a first time brewer to use on a light lager? I am hoping to pitch the entire starter, beer and all, into my wort after the brew tomarrow afternoon, is that being too optamistic?
Third, my basement stays at a very constant 52-54 degrees. I plan on fermenting this brew there for the first week or two, racking when the activity slows to nearly nill. Can I then leave it to "lager" at the same temp., or does it need to be cooler? Is 1-2 week primary reasonable? How long should it "lager" in the secondary? I am hoping to bottle and serve this at a 4th of July party I have every year, so I still have almost 5 months, I don't need to rush it.
Fourth, will this need an addition of yeast at bottling? If so what yeast should I use? Will I be able to wash and reuse this yeast after lagering?
Fifth, Has any one ever brewed this recipe? How did it turn out? It seems increadably simple.
Sorry for the novel. I'm sure that this has been covered a million times, and I really appreciate the help and patients!
Thanks,
Dave