Batch 17 - Vienna Lager

Beer brewing, wine aging, whiskey fermenting, soda pop carbonating.  Talk about it here.
User avatar
GORDON
Site Admin
Posts: 47278
Joined: Sun Jun 06, 2004 10:43 pm
Location: DTManistan
Contact:

Postby GORDON » Fri Jan 31, 2014 3:03 pm

Spent 45 days fermenting/lagering at 38 degrees. Currently bottle conditioning. Another 10 days to go... which is good because I procrastinated on making this batch and I have completely finished the Batch 16 Octoberfest, and the "Moose Drool" microbrew I brought back from Wyoming.

Batch 18 is currently in the bucket, waiting for the yeast to start growing.

Batch 19 ingredients are on my desk waiting for the maple sap to be flowing.
Fuuuuuuck YOU.

User avatar
GORDON
Site Admin
Posts: 47278
Joined: Sun Jun 06, 2004 10:43 pm
Location: DTManistan
Contact:

Postby GORDON » Sun Feb 16, 2014 9:50 pm

And it's tasty.

Lagering makes it very smooth, and I like the clarity than spending a few extra weeks in secondary brings.
Fuuuuuuck YOU.


Return to “Fermentation, Distillation, and/or Intoxication”

Who is online

Users browsing this forum: No registered users and 2 guests