hit an OG of 1.043... pitched the rehydrated notty, and the LBK is resting in a swamp cooler of 57&deg F water... if fermentation has started, i'll throw some more ice in there before bed. but, the swamp cooler does a pretty decent job at holding steady temps. we shall see

FINALLY got to bottling this beer... it's been fermenting since 5 June haha. been running around like crazy the last month or so, so it's taken a while to get to this. it was holding strong at 69° F, but the swamp cooler was growing mold, so i figured it was due lol.

FG came in at 1.006 for an ABV of 4.9%... a little higher than yuengling's 4.4%, but that's ok by me.

Sounds like you should have a pretty good beer that might not need quite as much post carbing conditioning time.

Keep us posted, and let me know if you need a sample of the real thing!

if you apply some of the Non-Lagered "Lager"ing techniques to the fermentation, it'll be a nice clean and crisp finish... especially now that my tap water is coming out at about 50° F... that'll make for a nice, cool, swamp cooler

natural called me out on not following up on this recipe... so... here it goes...

it was great! nice and mellow... a nice thin taste (without being watery) and a nice crispness and clean caramel malt taste. the hops were very subdued, and just enough to balance out the malt and leave a tiny touch of bitterness ad flavor on the back of the palette. i think i have a couple leftover cans of HCCD from last year's post-christmas BB&B sale... might be time for another batch of this!

holy thread revival! wait, whaaa?

and don't worry rest of the USA...you too can have the joy of lager, and all it takes is a simple MB refill and a dash of extra love! and the right hops...that is also key!

And Wyeast 2124, OR Fermentis Saflager W-34/70.