[Big Monk]

I tried to make a split batch schwarzbier to compare Lodo and normal. I used yeast+sugar in 40C strike water, then 50mg/l SMB in hot water to raise to 62C. But since I didn't have time for starters, I went with Mangrove Jack's M76 Bavarian Lager at 8C, but spent two weeks with almost no fermentation. Everything by the book and big healthy pitch and a minute of O2. So I mixed the two into one carboy, SG 1040, and left it at 13-14C and it got going. The experiment is no good, just hope it's drinkable. Not using Mangrove Jack's again.

5% Carafa 3S, BTW, but cold steeped.




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Ugg that sucks!  I had horrible luck with all the dry lager yeasts. On a side note if I don't have activity in 8 hours now a days, I dump it and start over. Too much flavor loss.

Wow, now that I just couldn't do! I almost never have activity that fast unless I pitch like 12oz of THICK slurry that was harvested day-of brew session. And I don't get that opportunity often enough.

I've seen fermentation take off on Bryans lagers in like 5-6 hours consistently. That stuff is like all us people in snow country: resilient and full of character. Those cold temperatures produce slurries ready to rock when they get pitched.

[bjanat]

I specifically worried about lag time, and used GoFerm like you would in mead making. Not sure if that had any impact. Either way a product that's called bavarian lager should be able to ferment at 8C. On the package it says 8-14, I think.


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[The Beerery]

My schwarz I spoke about in this thread, brewed 12/9/16
Mind blowing. 





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[lupulus]

Love the foam. Great job!

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[HoosierBrew]

Love the foam. Great job!

Yeah, looks tasty.

[brewinhard]

My schwarz I spoke about in this thread, brewed 12/9/16
Mind blowing. 





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Yum. What time can I swing over?