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Messages - beersk

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Did someone say 2124? Love that yeast.

It's dry equivalent, Saflager 34/70, is fantastic as well.

Kegging and Bottling / Re: Keg beer line survey
« on: July 22, 2014, 04:34:48 PM »
Wow, that's in depth.  I'm due for new lines and I think I actually have 5 foot lines right now...not sure what to go to and I dropped my kegerator temp so the beer coming out is about 35-36F instead of 40F. I figure the beer can warm up easier than I could cool it down. Plus, it'll help with clearing the beer faster while it's carbonating...I hope anyway.

I think you're much better off using a lager strain that tolerates warmer temps than using an ale strain. WY2124 or Saflager 34/70 will get you closer than any ale strain, even pushing the low 60s for fermentation temps. The yeast character is distinctly different between an Alt, Koelsch or lager strain.
Good call. If you have the option, do this. That strain is clean into the mid 60's, very versatile.

Kegging and Bottling / Re: Bottle conditioned lager
« on: July 21, 2014, 09:09:13 PM »
You can do that, or you can lager on the yeast cake for 3 or 4 weeks and be fine to bottle. And like Jonathan said, be slightly less careful racking to the bottling bucket. If you want to minimize the sediment, cold crash for a week then bottle. But as to your current lager, it might just need more time. If there was a hiss, it means it was working, just taking longer than normal since there was less yeast in suspension. Give it time if you can.

Kegging and Bottling / Re: Bottle conditioned lager
« on: July 21, 2014, 07:54:41 PM »
I think 3 weeks is still pretty soon for a beer that lagered for 6 weeks. It may take longer to carbonate. But 6 weeks is pushing it, I think. To be safe, I wouldn't lager for more than 4 weeks at 35F without adding more yeast at bottling. You probably don't need to even lager that long. You need to drop some of the yeast out, then you can carbonate and lager in the bottles more. So 2 weeks would likely be adequate.

Was there a hiss at all when you opened the bottle? If so, it could mean that it's working, but just taking longer than normal.

Is the canned version naturally carbonated? The bottle version is bottle conditioned, right?

You can always lager in the bottles after they're carbonated. How cool can you maintain your fermentation temps?
I have a friend who does this, it works pretty well. Perhaps not ideal, but it still produces pretty good lagers.

Equipment and Software / Re: Lagering in a corney keg
« on: July 21, 2014, 02:55:38 AM »
He's talking about primary fermentation in the keg. I do this exclusively and it works great. Like others said, use a gas disconnect and a piece of tubing clamped to it, run it into a jar of sanitizer or water. Works great and you can do a closed transfer to your serving keg or bottling keg. No air exposure...

Yeast and Fermentation / Re: Crashing
« on: July 21, 2014, 02:52:15 AM »
I haven't noticed it, but maybe because I haven't done the slow cooling method. There are many people who say it doesn't make a difference, but I don't know for sure.

Beer Recipes / Re: German Hefeweizen
« on: July 16, 2014, 05:52:27 PM »
I think the recipe looks good. Use Wy3068 for best results. Aim for about 15 IBUs.

Kegging and Bottling / Re: Bottling questions
« on: July 15, 2014, 02:58:17 PM »
OP: for you future reference, this thread is all you need to help you on bottling day.

Ingredients / Re: German & Domestic Pilsner Malt: Difference?
« on: July 14, 2014, 12:47:04 AM »
I agree that using authentic ingredients is key. I prefer Best but my local brewshop carries Avangard and I intend to try that out one of these days.

Beer Recipes / Re: A better light lager?
« on: July 11, 2014, 04:52:09 PM »
Ah, okay. Well, in that case, disregard that bit of my post.

General Homebrew Discussion / Re: Is it true?
« on: July 11, 2014, 04:38:22 PM »
The lack of a comma between dunkel and jim really warms my heart.

Excellent, lmao.
An example of how punctuation can make a world of difference! It's like saying, "Let's eat, Grandma!" and "Let's eat Grandma!"
Nice work, dunkel Jim!

My youngest says "Commas save lives!!" and then uses the Grandma line as proof.   ;D

Haha, they sure do.

That picture is awesome.

Beer Recipes / Re: A better light lager?
« on: July 11, 2014, 02:41:45 PM »
My Munich Helles is 100% Pilsner malt and has a wonderful light maltiness, but it's not as light as an American Light Lager. I recommend corn, rice and Pils malt. Try something along the lines of 60%Pils/20%Corn/20% Rice for a light American Lager.
My last helles was 100% Best pils malt. It turned out almost exactly like Hopfbrau helles. Very clean, light malt character, very easy drinking. Many of the other helles biers I've have much more of a Munich malt presence, whereas the Hopfbrau helles has none of that.

If you're wanting American lager, go with what some others said and do like 80% pils malt, 20% rice or corn. Use your 2633 yeast, hop to 18-20 IBU. The rice solids I think can go in the mash, not the boil.

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