Author Topic: Dortmunder in 7 Days???  (Read 824 times)

Offline harbicide

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Dortmunder in 7 Days???
« on: February 29, 2012, 05:13:04 PM »
Last Wednesday I brewed a Dortmunder Export with an OG of 1.058.  Tonight it read 1.014 and tasted pretty good.  Unfortunately, I could only keep this beer at 56F with infrequent spikes to 60F.  There is still a thin layer of kreusen covering the beer and I'm wondering whether to keg this weekend or wait a weekend.
On Tap: Barleywine, RIS, Scotch Ale, Wit, Blueberry Wit, Weizen, Dortmunder

Offline krazykrausen

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Re: Dortmunder in 7 Days???
« Reply #1 on: February 29, 2012, 05:25:44 PM »
I'd wait a weekend, it can't hurt anything. Also, me being me, I'd double check calibration on my hydrometer.
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Offline hopfenundmalz

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Re: Dortmunder in 7 Days???
« Reply #2 on: February 29, 2012, 05:40:10 PM »
The lagers I make have been getting to the FG in <7 days.  This includes the D-rest.  You might leave it on the yeast a little longer, then keg.  Taste it when you think you are ready.  If you get butter or green apples, wait longer and let the yeast clean up more.
Jeff Rankert
Ann Arbor Brewers Guild, AHA Member, BJCP Certified
Home-brewing, not just a hobby, it is a lifestyle!