SOGOAK
Grandmaster Brewer
Alrightie- Got my lager going a couple questions after I give ingredients/steps so far.
Recipe from Memory:
1882 Honey Amber Lager
Partial Mash (steep)
2lbs Pale 2row
2lbs Pale 6row
1lbs Crystal 30L
.5lbs Carapilz
.5lbs Gambrinus Honey Malt
3lbs Briess Amber DME
EKG 1z 5.0aa 60min
EKG 1z 5.0aa 30min
Mt. Hood 1.3z 5.1aa 15min
OG is 1.062 ish ish -I was pleased here, I want it kinda big.
Yeast is Wyeast 2206 Bavarian Lager on a not quite 2Quart starter (spilage of the starter wort.)
Here is what has transpired:
After cooling to 85-90, I poured in bucket. Topped up so that with starter I had 5 gal. Took my OG reading. Put the cheap Vodka in the airlock and snapped the lid on.
The temps below are in ambient air temp terms.
I let it sit overnight at 56-58 basement temp and next morning fermentation had begun.
So I put the bucket in the old walkout and left it.
Last night I found the thermo was just under 30 degrees. (It's BRUTAL here in Illinoize)
So I pulled it into the 58 degree basement while I installed the 1" solid foam insulation in the "Lagering Shed" I also put a 25watt bulb in my trouble lamp. I also put foam under and behind the bucket so it isn't getting contact cooling.
This morning I was at or just above 40.
Questions:
-Would I have crashed the yeast yesterday? I was getting bubbles still
-Wyeast says 46-58 degrees. Am I way too low?
At lunch I put down a piece of flashing and switched to 60watts. I'm hoping to raise the temp some. Should I pull the beer back into the 58 degree basement when I get home?
-Wyeast says to do a 24 hour Diacetyl rest at 58 degrees. How long do you think this will take to ferment out? This is my first bucket batch and I want to avoid opening that sucker much.
If this works, I'm thinking of a Double Bock too. If my scheme works I can put several fermenters in there.
Recipe from Memory:
1882 Honey Amber Lager
Partial Mash (steep)
2lbs Pale 2row
2lbs Pale 6row
1lbs Crystal 30L
.5lbs Carapilz
.5lbs Gambrinus Honey Malt
3lbs Briess Amber DME
EKG 1z 5.0aa 60min
EKG 1z 5.0aa 30min
Mt. Hood 1.3z 5.1aa 15min
OG is 1.062 ish ish -I was pleased here, I want it kinda big.
Yeast is Wyeast 2206 Bavarian Lager on a not quite 2Quart starter (spilage of the starter wort.)
Here is what has transpired:
After cooling to 85-90, I poured in bucket. Topped up so that with starter I had 5 gal. Took my OG reading. Put the cheap Vodka in the airlock and snapped the lid on.
The temps below are in ambient air temp terms.
I let it sit overnight at 56-58 basement temp and next morning fermentation had begun.
So I put the bucket in the old walkout and left it.
Last night I found the thermo was just under 30 degrees. (It's BRUTAL here in Illinoize)
So I pulled it into the 58 degree basement while I installed the 1" solid foam insulation in the "Lagering Shed" I also put a 25watt bulb in my trouble lamp. I also put foam under and behind the bucket so it isn't getting contact cooling.
This morning I was at or just above 40.
Questions:
-Would I have crashed the yeast yesterday? I was getting bubbles still
-Wyeast says 46-58 degrees. Am I way too low?
At lunch I put down a piece of flashing and switched to 60watts. I'm hoping to raise the temp some. Should I pull the beer back into the 58 degree basement when I get home?
-Wyeast says to do a 24 hour Diacetyl rest at 58 degrees. How long do you think this will take to ferment out? This is my first bucket batch and I want to avoid opening that sucker much.
If this works, I'm thinking of a Double Bock too. If my scheme works I can put several fermenters in there.