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Everything posted by Shrike

  1. Thanks for the answer! Now, after carbonating at room temperature, will these benefit from conditioning at cooler temps? My conditioning options are: 1) Room temperature. 2) In a wine fridge at a lowest temp of 55F. I can fit two batches in this. 3) Six-to-nine bottles at a time in my beer fridge. In your experience, which would be best? Worst?
  2. I haven't had that problem with Lagunitas, but have with some others. I end up clamping down, turning the bottle 90 degrees, and clamping down again. I've come to discover that some bottles just don't work well being re-used. My prime example would be Abita. I could never get them to work. One day I walked in to my LHBS and they had an empty bottle of Abita on the counter with a sign saying "Don't re-use!" I wished I'd seen that first; it would have saved me a lot of grief.
  3. Let it go the full three so the yeast can clean things up. You can do it after two, but three is better.
  4. That may be the best ad ever.
  5. I'd really love to see @MRB Josh R or @MRB Tim chime in for clarity. Only one of the MRB lager recipe instructions mentions bringing it up to room temperature for the last three days (yes, I just looked at the instructions for all 15 lager recipes. I'd say I need a hobby but this is one of them ). Not-so-coincidentally, it's for the newest recipe, ChromosBeer. I'm assuming the older recipes just haven't been updated to include the diacetyl rest. Is this correct or is it not important for them? Also, should we be carbonating these at room temperature and then conditioning at colder temps? The only instructions that mention carbonating/conditioning temps are Saazquatch, Mad Ludwig. Baby Got Bock, Honey Maibock, May the Schwarz, and German Doppelbock.
  6. Yep. Even though the Oktoberfest is called a "lager" it's brewed as an ale.
  7. Good info, kedogn, but that's for all-grain, right? Things would be different for a MRB recipe, wouldn't it?
  8. As I'm going to be doing my first lagers in a couple of months, I'm looking forward to the answers too.
  9. Simple answer: Crystal, Munich, and FF hops at flameout. I'd throw the flaked corn in, too, but you'd need an equal amount of 2-row (or equivalent) to convert. Mr. Why answer: Everyone in the pool!
  10. Can you see if there's trub at the bottom of the LBK? If so, that means the yeast are taking care of business. And 1.5 tbs of cayenne? That'll bring some heat.
  11. +1. This is good advice. Give the grain room to expand and spread out.
  12. Go for it! As Bonsai & Brew says, "If you don't brew it who will?" For the coffee, use cold-steeped or it may be too bitter. The two ways I've added coffee are to add 1oz to each bottle at bottling, or the day before bottling add a cup of coffee directly to the LBK, stirring gently with a sanitized spoon. Lactose is normally added with the HME. At this stage, though, you could combine it with the coffee and add it directly to the LBK the day before bottling. I've not added lactose that late in the process before, though. You might need to mix it in some boiled water first to ensure it's completely dissolved. Just make sure you sanitize everything you're going to use to make/add the coffee and lactose. Boiling water works, or if you have a spare packet of MRB sanitizer it'll do the trick. Once you try your conditioned beer you'll be able to fine-tune to your liking in future batches
  13. :)
  14. So, @EwanRGR, what'd you end up doing?
  15. Nope, just do it quickly.
  16. How far along were they?
  17. The HME should be fine, the yeast probably not so much. I'd pitch another packet and see what happens.
  18. I remembering seeing that in the documentary film "Airplane".
  19. When I do a recipe that isn't partial mash, I steep 4oz carapils for 30 minutes, sparge, then proceed with the recipe as normal.
  20. "The Rages of Tim"??? That's either slang I'm utterly unfamiliar with or an amazing autocorrect!
  21. Congrat's on making the move up to PM! I look forward to hearing how this one turns out as it's one of the recipes in my "to-try" list. Hefe's are my wife's favorite beer so I want to brew a good one for her.
  22. The darker color happens with extract beers, especially as the extract ages. The BAA-based recipes I've made so far have varied from amber to light brown. I'm not a stickler for color, though, and they all taste great so it's not a big deal to me. Same thing with the head retention. There are ways to help this, though. I steep 4oz. of carapils for every brew I make and that helps with both head retention and mouth feel. It should be noted that head retention is not an indicator of the quality of a beer. At a brew pub earlier this month I had two wonderful beers that had practically no head at all.
  23. I second this.
  24. I feel bad that I returned to brewing too late to do up some of the WDA. From everything I've read it's right up my alley.