McboBrewer
Member
Updating: This morning the dopplebock start to show bubbles. I just move the fermenter to my controlled temp environment at 53°F.
Do you think I should go lower?
Regards
Do you think I should go lower?
Regards
McboBrewer said:Updating: This morning the dopplebock start to show bubbles. I just move the fermenter to my controlled temp environment at 53°F.
Do you think I should go lower?
Regards
TimTrone said:Yes. I would set the ambient temp to 48
thewalkingboss said:Put it in the upper 40s, but pull it out of the cold and bring up to about 65 about 3/4 of the way through the ferment. For a doppelbock, this might be around 1.025. Let it go up to another week at this temperature, or until the ferment is complete AND you can't taste diacetyl. I used this yeast and gave it a 3 day rest at the end of the ferment and that was not enough to get rid of it all. You need to start warming this up while the yeast is still active and give it a thorough diacetyl rest with this yeast. Then start your lagering.
Grain to glass in 3 weeks for a Maibock? Wow.
Not planning on lagering it?
GrizBrew said:LOL....No, I posted this to the wrong thread. The beer you see a few posts back is a Trad Bock and it is actually still in PRIMARY . That was my second round with 2206.
The Maibock was my first time using 2206 and my first lager. I brewed it April 1st and it's been lagering for a couple of loooong months now. I started this thread when I was freaking out about it the first time and continued on with this thread later.
I must've had a couple too many Maibocks last night
Hi, I'm very very new in the world of brewing, I just made my 4th batch of beer last month. I wonder, where should I lager? In the 2ndary fermenter just dropping the temperature and let it sit for 2 month? Using a 3rd fermenter for this purpose? Or, can the lagering be done in the keg, pressurized, and very cold?
Hi, I'm very very new in the world of brewing, I just made my 4th batch of beer last month. I wonder, where should I lager? In the 2ndary fermenter just dropping the temperature and let it sit for 2 month? Using a 3rd fermenter for this purpose? Or, can the lagering be done in the keg, pressurized, and very cold?
May be committing brewicide, but didn't realize the date on the Wyeast 2206 was over 6 months old when I bought it (my bad). It's a hassle to bring it back to the LHBS. I'll be making a 2L starter a few days before brew day and then will cold crash and decant before pitching. It will be interesting to see the results.
Do yourself a favor and get more yeast. A 2L starter of 6+ month old yeast is a pitifully low cell count for a lager (< 20% of the optimal pitch rate for a standard 1.048 beer).
Why take the time to create a recipe, buy the ingredients, brew the beer, clean everything up, then cross your fingers and hope for the best when you are clearly dangerously low on yeast? Doesn't make any sense.
I just brewed a bock this past Monday with 2206. Pitched at 48F and had very active fermentation within 24 hours. OG was 1076 and I pitched a 2 gallon starter. Hope that helps.
2 gallon starter...what was your batch size?
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