Keith, I'm glad all are safe. That's more excitement than I need.
This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.
Regardless, most people lager their lagers way too long. A doppelbock .... yeah, I can see 6 months on that one. A Marzen, although at one point in time was lagered for 6 months probably needs no more that 6 weeks. But you need to take a taste to see. It could be that at 6 months lagering it is past its prime!
Can I get an AMEN!
I would like to hear the result when available
I'm experimenting with Halcyon for the first time on Monday morning. Looking forward to it!
I used it. It smelled like semi-sweet corn. Nothing bad about it. I tasted a piece and it seemed fine, not bad tasting at all. It was vacuum packed and sealed.
Should be bready, malty with a hint of toast. With more malt complexity the darker it gets.
You can, but you don't have to.
I'm a newbie and want to make a hefeweizen. Is there any difference in technique when transferring from the primary to secondary fermenter as far as stirring-up the yeast sediment? How about from the secondary to bottling? I know the suspended yeast is part of this style of beer, but don't know if you have to stir it up to keep it in suspension or just let it settle and avoid transferring it like a typical beer. Would this style benefit from a single-stage fermentationto keep it in contact with the trub longer? Thanks for your help!
Ferment low to mid 60's
Some brewers ( me at least ) underpitch a little on this style too