Author Topic: Dortmunder in 7 Days???  (Read 954 times)

Offline harbicide

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Dortmunder in 7 Days???
« on: March 01, 2012, 12:13:04 AM »
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.
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Offline krazykrausen

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Re: Dortmunder in 7 Days???
« Reply #1 on: March 01, 2012, 12:25:44 AM »
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: March 01, 2012, 12:40:10 AM »
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.
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