[69franx]

Thanks Sean

[erockrph]

Sean, just looking for a little clarification here: are you saying to bottle at room temp as well as carb at room temp, or just hold at room temp after bottling to carb?

I'd bottle at room temp, rather than cooling it down only to warm it back up for conditioning. Full disclosure, I've never bottled a lager, but that makes sense to me.

I have bottled my fair share of lagers, and that has worked for me. I would let the beer come up to room temp for a D-rest, then bottled and held it warm until it was fully carbonated. At that point you can lager in the bottles. You want to carbonate first to ensure you don't crash all your yeast out before they do all the carbonating.

[69franx]

Thanks Eric. I lagered my dunkel and then bottled and it did carb up nicely but I will try it the other way with the bock I have finishing up now

[klickitat jim]

Well here's the finished product. Klickitat Helles! Im calling it a keeper.

[HoosierBrew]

Great looking beer. Nice pic, too.

[jimmykx250]

Nice looking beer. I want to live where you live. All i see is snow!!!

[klickitat jim]

Thanks! Weird year for weather. Normally we are snowed in right about now. Usually fighting the wheel barrow to get wood hauled in. Instead I spent all weekend drinking beer and servicing equipment. Jeep, mower, tiller, and generator all got fresh oil changes and scrubbed. We've used almost a cord of wood so far as compared to 3 or 4 normally.

[klickitat jim]

The helles is very nice. I brewed a dunkel after that. I'm comparing it side by side with an Ayinger Altbairisch Dunkel. They look the same, but thats where it ends. Mine has similar hop bitterness but way too much hop flavor, and lacking that hint of toffee  raisin thing. So my next go around I'm going to bitter with about 10 gm of Magnum instead of 40 gm of Hallertau. Drop the little dash of gypsum I added and use all CaCl instead. And I'll cut my Carafa II a bit and up the Munich 20L. What about special B? Does anyone think Ayinger is slipping some in there?

[brewday]

The helles is very nice. I brewed a dunkel after that. I'm comparing it side by side with an Ayinger Altbairisch Dunkel. They look the same, but thats where it ends. Mine has similar hop bitterness but way too much hop flavor, and lacking that hint of toffee  raisin thing. So my next go around I'm going to bitter with about 10 gm of Magnum instead of 40 gm of Hallertau. Drop the little dash of gypsum I added and use all CaCl instead. And I'll cut my Carafa II a bit and up the Munich 20L. What about special B? Does anyone think Ayinger is slipping some in there?

Could try a bit of Weyermann CaraAroma - I get the raisin/dried fruit from that.

[brewinhard]

The raisin/dried fruit thing could also be some oxidation depending on how old the bottle is. 

[erockrph]

The raisin/dried fruit thing could also be some oxidation depending on how old the bottle is.

This is what I'm thinking, too. The dark Munich malt plus some caramelly oxidation notes could give some raisin/fig character.

[klickitat jim]

Thats certainly possible. But the gap between theirs and mine is huge.

[HoosierBrew]

The raisin/dried fruit thing could also be some oxidation depending on how old the bottle is.

This is what I'm thinking, too. The dark Munich malt plus some caramelly oxidation notes could give some raisin/fig character.

+2

[hopfenundmalz]

Well here's the finished product. Klickitat Helles! Im calling it a keeper.

Is the obligatory volcanic mountain cone right behind the beer, or did you not get the right angle?

I will be through my usual 3 face cords about a month early this year. It was -12F this morning, The high looks to be about 2F.

[klickitat jim]

No, you can see the warped tree line.