HOMEBREW Digest #5538 Mon 20 April 2009

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  First lager mess up? ("Robert M. Opalko")
  Mill gap (Matt)

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---------------------------------------------------------------------- Date: Mon, 20 Apr 2009 08:36:23 -0500 From: "Robert M. Opalko" <opalko at oxfordms.net> Subject: First lager mess up? For a number of reasons, I had to put together my first lager hastily this weekend. Too hastily, I guess. For some reason (I thought I read this in one of Miller's books, but I can't find it now) I thought it was ok to pitch the lager at "normal" temps, which for me, is about 62F. Then, cool it down in the fridge over a period of time to the recommended temps for that yeast strain (Munich 2308). So I put it in the fridge after aerating, started chilling it down last night. This morning it's about 54F and bub-bub-bubbling away. But I've since read that doing it this way instead of pitching at the yeast fermenting temp. can cause off-flavors. Did I mess this this first lager up big time? Cheers Return to table of contents
Date: Mon, 20 Apr 2009 07:18:48 -0700 (PDT) From: Matt <baumssl27 at yahoo.com> Subject: Mill gap If your efficiency and runoff are repeatable, it sounds like you should be able to simply leave out 1.25 G of sparge water (maybe just 1 G, to be safe) and instead add it to the boil kettle after the sparge is over. No? Matt Return to table of contents
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