NewtobrewMN
Member
- Joined
- Jul 12, 2020
- Messages
- 7
- Reaction score
- 0
I'm slightly nervous after moving my Oktoberfest to primary, because it doesn't seem to be doing or reacting much. this is my first lager, and only second brew. The fluid in the airlock has all shifted so it seems like it's expelling something, but it's much much less aggressive than my first brew, which is to be expected given it was a Pliney copycat with tons of sugar/grain/yeast., but still makes me nervous...Appreciate any help or criticism on any part of what I've done/plan to do.
My grain bill and mash schedule's are below. I'm using Wyeast #2633 and keeping it in a refrigerator attached to a controller set at 51 F and plan to go slightly warmer over the next 8-10 days, let it sit near or at room temperature (around 65 in our storage spot) for a day or two, then crash it for a few weeks just above freezing.
Mash Schedule: Protein rest 122 for 20, beta 149 for 30, alpha 158 for 30, sparge at 170, then boil for an hour. Chilled to about 47 degrees before pitching yeast. Moved immediately to refrigerator at 51 with an OG of 1.06
5 lbs. German Pilsner Malt
- 5 lbs German Munich Malt
- 1 lb German Dark Munich Malt
- .5 lbs. Weyermann Caramunich II
- 1 oz German Tradition (60 min)
My grain bill and mash schedule's are below. I'm using Wyeast #2633 and keeping it in a refrigerator attached to a controller set at 51 F and plan to go slightly warmer over the next 8-10 days, let it sit near or at room temperature (around 65 in our storage spot) for a day or two, then crash it for a few weeks just above freezing.
Mash Schedule: Protein rest 122 for 20, beta 149 for 30, alpha 158 for 30, sparge at 170, then boil for an hour. Chilled to about 47 degrees before pitching yeast. Moved immediately to refrigerator at 51 with an OG of 1.06
5 lbs. German Pilsner Malt
- 5 lbs German Munich Malt
- 1 lb German Dark Munich Malt
- .5 lbs. Weyermann Caramunich II
- 1 oz German Tradition (60 min)