Hi,
Just today I decided Im going to start brewing 1 gallon batches to improve my brewing. The biggest benefit of this I think will be that Ill be able to brew lagers because they can fit in my mini fridge. So I want to brew something like Ayingers Celebrator, because DAMN I love that beer.
AND because Im doing this on my stove-top, I can do a triple decoction. Ive also heard people saying its a 4 hour boil? Is that with the decoctions included because that seems like a crazy long boil. Has anyone brewed a successful Celebrator clone? Everything I could find on here was sort of old and I didnt really hear from anyone who had brewed it and reviewed it.
Some questions: How long does one lager this and at what temps? Is a 1L starter overkill for this, should I just pitch one vial and call it a day? If I do a triple decoction and a 4 hour boil, can I afford to just use nothing but Munich malt and still get all the complex flavors and dark colors? Ive never done anything more than an hour boil and have never done a lager or decoction but with a 1 gallon batch I feel safe experimenting.
Ill probably think of some more questions along the way, as I see this being quite an undertaking.
-Edin
Just today I decided Im going to start brewing 1 gallon batches to improve my brewing. The biggest benefit of this I think will be that Ill be able to brew lagers because they can fit in my mini fridge. So I want to brew something like Ayingers Celebrator, because DAMN I love that beer.
AND because Im doing this on my stove-top, I can do a triple decoction. Ive also heard people saying its a 4 hour boil? Is that with the decoctions included because that seems like a crazy long boil. Has anyone brewed a successful Celebrator clone? Everything I could find on here was sort of old and I didnt really hear from anyone who had brewed it and reviewed it.
Some questions: How long does one lager this and at what temps? Is a 1L starter overkill for this, should I just pitch one vial and call it a day? If I do a triple decoction and a 4 hour boil, can I afford to just use nothing but Munich malt and still get all the complex flavors and dark colors? Ive never done anything more than an hour boil and have never done a lager or decoction but with a 1 gallon batch I feel safe experimenting.
Ill probably think of some more questions along the way, as I see this being quite an undertaking.
-Edin