Labradork
Active Member
Folks,
I recently attempted my first lager brews, a Shiner Bock Clone using Munich Lager Wyeast 2308, (http://www.brewtoad.com/recipes/shiner-bock-clone-nacb) and a doppelbock using Bavarian lager yeast, both in smackpacks, with the doppelbock getting two of them. Both recipes were partial mash. I chilled the worts down and pitched the Shiner clone at about 70degrees, on the advice of my lhbs owner, then set it outside to chill under my deck, where I can maintain it at about 44-48 degrees. The doppelbock recipe called for the yeast to be pitched at 45 degrees, but after a couple hours I only got it down to about 63 degrees and frankly, it had been a long day and I wanted to wrap things up. I pitched two smackpacks of Bohemian lager into it, and again, set it outside to cool further. The carboys are in a cool dark place with no sign of any activity in the airlocks and are about 45 degrees right now.
So, my questions:
1) I'm used to doing ales and seeing fermentation pretty quickly. When can I expect to see any activity out of these lagers?
2) Should I have brought the carboys inside to kickstart fermentation, then put them out in the cold after primary fermentation is complete? Should I do that now?
3)The doppelbock recipe called for the OG to be about 1.088. Mine measured out at a wimpy 1.07. The wort was well mixed, so I'm sure the sample wasn't misrepresentative of the batch. I think I copied the recipe down wrong before I handed it to my lhbs owner and left out one of the malts. Can or should I do something after the fact to bring the gravity up, such as add more malt extract? About how much would I add for a 5 gallon batch?
4) Any general advice, observations or expectations I should have for these batches?
Thanks in advance.
I recently attempted my first lager brews, a Shiner Bock Clone using Munich Lager Wyeast 2308, (http://www.brewtoad.com/recipes/shiner-bock-clone-nacb) and a doppelbock using Bavarian lager yeast, both in smackpacks, with the doppelbock getting two of them. Both recipes were partial mash. I chilled the worts down and pitched the Shiner clone at about 70degrees, on the advice of my lhbs owner, then set it outside to chill under my deck, where I can maintain it at about 44-48 degrees. The doppelbock recipe called for the yeast to be pitched at 45 degrees, but after a couple hours I only got it down to about 63 degrees and frankly, it had been a long day and I wanted to wrap things up. I pitched two smackpacks of Bohemian lager into it, and again, set it outside to cool further. The carboys are in a cool dark place with no sign of any activity in the airlocks and are about 45 degrees right now.
So, my questions:
1) I'm used to doing ales and seeing fermentation pretty quickly. When can I expect to see any activity out of these lagers?
2) Should I have brought the carboys inside to kickstart fermentation, then put them out in the cold after primary fermentation is complete? Should I do that now?
3)The doppelbock recipe called for the OG to be about 1.088. Mine measured out at a wimpy 1.07. The wort was well mixed, so I'm sure the sample wasn't misrepresentative of the batch. I think I copied the recipe down wrong before I handed it to my lhbs owner and left out one of the malts. Can or should I do something after the fact to bring the gravity up, such as add more malt extract? About how much would I add for a 5 gallon batch?
4) Any general advice, observations or expectations I should have for these batches?
Thanks in advance.