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Two weeks later (three weeks since brew day) and the beer cleared up a lot. Great clean taste. I am brewing it again this weekend! I am so happy :)

Thank you for the great recipe! I brewed it this past Sunday. 15L / 4 gal batch, pressure fermented (15 PSI) at room temperature (26 C) with one packet of Lallemand Diamond lager yeast. On day 7 it is already very drinkable. Nice and refreshing :) I will most definitely brew this one again soon!👏

Update on day 7 Head retention is not great Still quite cloudy (I did not fine with gelatine, just 1/4 whirlfloc tablet) Taste is great: nice and refreshing

Going at it again: this time with a Augustiner Lagerbier Hell recipe. Fermenting at 15 PSI right now. Note to self: do NOT fill the fermentation keg to the rim, unless you enjoy beer showers :)

4494 +7g Belgian Pale Ale +10g lager 4511

Hi folks! Just wanted to report another successful warm-fermented lager experiment. It is getting real hot here in southern Spain and I like a fresh lager in the summer so I gave this warm lager fermenting thing a try. I ended up with a bit over 4 gallons in my fermenting keg. Pitched two packs...

Thanks!!!! When you are here, lemme know and we'll get some beers and tapas! I do love Granada :-)

Absolutely, still dunno where in the forum. BTW, I used to live in Baltimore. Not too far away from you :)

Beer fridge expansion... pressure fermentation... Guten/ACE MicroBrewery/etc. experiences... this seems the place to hang out :-)

Thank you! I just finished brewing (and started drinking) as lager fermented at 15 PSI / room temperature. I think that I will stick to lagers for the rest of the summer. In the fall, Belgian ales, maybe? What about you?

Hi folks! After getting so much info from this forum I have finally decided to sign up :-) I just wanted to say hi from ultra hot Granada in southern Spain. Cheers! fra