I brewed this this past weekend, finally, and it went something like this....
7.50# Pale Malt
2.75# Vienna
0.75# Carafoam
60min: 0.25oz Pearle 8.4% AA - 6.9 IBU
30min: 0.50oz Mt. Hood 5.8% AA - 7.3 IBU
5min: 2.00oz Crystal 3.4% AA 4.4 IBU
DRY HOP
1.25oz Parle
1.50oz Mt Hood
1.00oz Crystal...
I saw it! Came here after pitching it and reading the info on the manufacture's website.
I'm going at 65* and the starter had it going FAST!
I'll let it ride for three weeks, sample and go from there.
Sure, I see how it reads now and that's my mistake.
I was just stating that 001 and 1056 we're clean american strains and I didn't know what the lager numbers were right off the top of my head.
I can tell you from drinking it that it's hopped much more than with the amount provided. It was almost like sticking your face in a bag of hops, it's so good!
Also, I got sidetracked and haven't been able to look into this too much so thank you for doing some of the leg work for me!
I did...
I still haven't done this but I'm wanting to brew a Pilsner for a buddy so I may just brew them together and lager them both at the same time.
If I have any luck, I'll report back.
Hazy is one thing but sucking up nearly pure yeast is another.
I'm guessing I should have just dropped the temp for a couple days to let everything settle back out.
Since I've bottled, two days now, the beer is clearing up pretty well and I think it's partly due to the ambient temp in the...
I bottled the other day after trying to get the gravity down. I bottled at 1.020 and only got 3.5gal before I started sucking up lots of yeast.
I don't know if I happened to shake it up to much when moving it to the counter or if nearly four weeks just wasn't enough. I doubt I shook it up too...