HItransplant
Well-Known Member
ill have to give this one a go
On the ginger, is the weight of 2.4 grams if using dried ginger root or the weight of a fresh ginger root?
I'm sure you know, but the sulfur is a result of the cool ferment and it ages out quite quickly. Should turn out great.
One question, I keg, so do you think it will need the full 3 weeks conditioning like it does when bottling? Or just the regular 7-10 for carbing in a keg? I'm sure I'll at least taste it at 7 days just to see. Just curious of others experience with kegging this beer.
Could a double infusion mash work since I don't have the capability to do a slow rise as mentioned in the original recipe? Thanks.
Absolutely. In fact, as I posted in the original recipe, I'm very skeptical that complex mash schedule makes any significant difference. Frankly, I'd just do a 10 min protein rest and a single sac rest at 152ish.
7 day ferment (pitch both yeasts), starting at 67F and allowed to rise as yeast desired. 14 day lager at 30F, followed by a 21 day warm bottle condition at 76F.
on the 21 day warm bottle condition at 76F, do you mean in the carboy or once it's been bottled? TIA
Proposing this to the homebrew club for a 15 gallon batch. I pushed the ingredients a bit:
Thoughts?
jkarp said:In the bottle.
on the 21 day warm bottle condition at 76F, do you mean in the carboy or once it's been bottled? TIA
. . . and for a keg system, 21 days secondary warm, then keg?
ok. I'm into day 8 of my 21 day warm bottle conditioning. it's not bad. still kind of flat, kind of green and kind of "alcoholy" tasting (8.2% ABV). I hope a full month of conditioning does the trick. will report back soon.
CORRECTION: 8.7% ABV
Enter your email address to join: