Friendly Comp #4 - Mr.Beer® Forum

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#250962 - 01/05/12 05:37 AM Re: Friendly Comp #4 [Re: Pudge]
BEERKEEPER Old Farmall Brewery Ultimate Mr. Beer Fan Registered: 01/14/10 Posts: 1983 Loc: nebraska	Thanks Pudge, but what I was getting at is, I have never had the ability to do a lager, and therefor do not know anything about them, I was wondering if it was something like: Brew Ferment 3 weeks at 50 Rack to secondary, keep at 50 for ? Or do I need more time up front? Sorry I have never ever considered doing one until this fridge came into the picture. _________________________ Old Farmall Brewery - Beer, Wine, and Smoked Meat products made in house by our legendary craftsmen. All served by our friendly staff of former midget wrestlers. Dogs welcome, old people by appointment, and children by invitation only.
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#250966 - 01/05/12 07:40 AM Re: Friendly Comp #4 [Re: BEERKEEPER]
Stinkfist Ultimate Mr. Beer Fan Registered: 01/07/10 Posts: 3469 Loc: Minnesota	I usually ferment my lagers 3 weeks at around 50-52 then I will rack and chill down to about 36-38 and leave it there for as long as I can...hopefully at least a month, then it goes in the keg...if you don't keg then it gets a little more complicated getting it to carb in the bottle. So you may need to lager after you carb it.. _________________________ Third Eye Brewing #12. Conditioning: Cherry Cider (3 Gallons) #15. Gone: Mirror Pond Clone (5 Gallon) #19. Drinking: Creamsicle Pale ale (not so good) #20. Drinking: Iced Tea Experiment (1 Gallon) (Ok) #21. Drinking: Oktoberfest (5 Gallon) #22. Gone: Firestone Pale 31 Clone (5 Gallons) #23. Drinking: Scotch Ale II (5 Gallons) #24. Drinking: Latericious Ale II (5 Gallons) #25. Drinking: Lagunita's Censored Ale Clone (5 Gallons) #26. Fermenting: Jamil's Belgian Golden Strong (5 Gallons) On Deck: Firestone Pale 31 Clone II
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#250973 - 01/05/12 08:26 AM Re: Friendly Comp #4 [Re: Stinkfist]
BEERKEEPER Old Farmall Brewery Ultimate Mr. Beer Fan Registered: 01/14/10 Posts: 1983 Loc: nebraska	Planning on kegging, then I need to figure out how to bottle from the kegerator. _________________________ Old Farmall Brewery - Beer, Wine, and Smoked Meat products made in house by our legendary craftsmen. All served by our friendly staff of former midget wrestlers. Dogs welcome, old people by appointment, and children by invitation only.
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#251013 - 01/05/12 11:20 AM Re: Friendly Comp #4 [Re: BEERKEEPER]
Jon_TWR I'm the white rabbit. Brewmeister Dubbel Registered: 12/17/09 Posts: 12000 Loc: Brooklyn, NY	Yup, stinkfist's schedule will work great. You can even cheat a little and start raising the temp slightly after the first week (maybe a degree or so a day) to get it to finish out a bit faster. I often skip the secondary and juat rack it to the keg and lager it in that, under just enough CO2 pressure to seal the lid. _________________________ CCBBA Yeast Trials Favorite recipes: Drunken Druid (Mr. Beer),JPA (All Grain)...there are more that go here, I will add them later. Wines and Ciders: House Red Apfelwein
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#251271 - 01/07/12 10:06 AM Re: Friendly Comp #4 [Re: Jon_TWR]
JSSTR8 Ultimate Mr. Beer Fan Registered: 01/02/09 Posts: 1272 Loc: Huntington, WV, United States	As far as darkening a beer without adding "dark" flavors (sweet, coffee bitter, ect,...) I just picked up some Midnight Wheat for a Black IPA. Blackprinz® Malt is also supposed to be bitterless black malt. Haven't used either yet but that may be good to use for the darkening.
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