May give this a shot next week. I think my fermentation spot is now cold enough for lagering, as we had snow today. Can't wait!
Will this still be a good beer if I am unable to lager? I saw were ale yeasts were used, but I'd like to stick with the original yeast. I've got an area in my house that stays around 55-60 in the winter for primary fermentation, my garage stays around 50, but I can't get into the 30's for lagering without risking temps well below freezing. It looks like it can be lagered in the bottle? I'm also curious about the D-rest. Would a primary for 3 weeks at ~58, then bottle carb 3 weeks, then fridge for a lager for 3 weeks work? Do I need the lager period? How about the D-rest, that would be ~70 for a few days after primary is done right? Is it necessary? Lager noob here obviously.
Can you d rest in the bottle? After all, I bottle condition my ales at 70. Otherwise, I'll plan 3 weeks at 58, 3 days at 70, bottle for 3 weeks then fridge for 3 weeks before drinking. What's a good bottle condition/carbing temp for this beer?
As a native that drinks Anchor year round (just picked up the Christmas brew!), I am very excited to try this out! This will actually be my second brew and I will be going the extract + steeping grains route.
Few questions. I was planning on skipping a secondary and opting to try the primary only method for the entire fermentation period. Any qualms letting this hang in the primary for 3-4 weeks before bottling for 1-2 wks? Any harm in letting the brew hang for a while after hitting OG to let the yeast cake tighten a little more before going to bottling bucket?
Unfortunately my only option for fermentation temp is my basement which holds a pretty steady 66-68 amb temp.
Looking forward to heading to the LHBS friday for a sunday brew!
I've had good luck with primary only with this beer. 66-68 is pretty warm, and if you get an active fermentation it can easily be 8-10 degrees warmer than that inside the fermenter. that's too warm for most ales, and especially a lager-like beer.
I'd definitely try to use a water bath and a few frozen water bottles. My preference is to ferment less than 62 degrees, but you can go a bit warmer.
So, i have a question or two. Long time reader, first time poster! So, i made this recipe the all grain route, with a batch sparge. My OG was 1.053 @70 and that's where I pitched my 2112 WYEAST. I fermented at 55 for 7 days, it was seeming done bubbling so i moved it to ~62 degrees and it started back up, checked grav at 8 days and it was 1.018 and now it has been 11 days and my gravity is still 1.018. I'm still getting one bubble every 30 seconds or so, should I wait for it to get to 1.012 or do you think this is the end of fermentation? I would like to free up my bucket and get this into secondary.
Thanks for any advice, James.
Made this as the extract version with 2x Wyeast starter 2112 and was amazed by the end product in the keg. Going to reproduce the product as an all grain this time. Great recipe!
Brewing this for the second time tonight but with crystal 40 just to mix it up. It turned out great the first time and two of us cashed a keg in under two weeks. Hoping the slightly lighter version will be even more chug-able for the soon coming warmer weather.
How hot have you guys fermented this? I was able to keep it around 58-60 last time but its getting a little bit warmer in my bedroom where I ferment.
SanFranBrewer said:Pre ferm-fridge I had this at a room temp of around 66 and it turned out just fine. Not quite sure how warm you are talking about.
Want to make this tonight and I have a question. How long after pitching this yeast, how fast should it get to the 55 degree mark? Directions I have from my Homebrew store makes it seem like I wait for 24-36 hours then get it down to the 62-70 degree mark.
My Brown Ale I have, I waited 12 hours (same kind of directions) before getting it to 63 to allow for fermentaion to start well, but this was month or two ago and room temp was a bit lower than it is now. Just wondering if this is where my off taste is coming from in the Brown Ale and not wanting it in the Anchor beer.
Thanks
So after transferring the wort from boiling pot to fermentation bucket I will get it down to the 62-70 degrees range then pitch the yeast in and then get it to the 55 degree mark?
My ingredients:
Pilsen Light Malt Extract
Muntons Crystal 60 16 oz
NB .5 oz flavor and aroma
Warrior for bittereing
Safale US-05 (11.5g) dry yeast
I will hold off on this a day or two so I can get a second pack of yeast now or maybe even change it out. Will the Warrior be best to use in another recipe and get more NB or should it hold out fine?
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