Brandis Posted April 13, 2012 Share Posted April 13, 2012 Put down a batch in the cellar the other day. Im kind of curios on this one since i happend to buy wrong yeast (i was in a hurry) Was meant to be Danish Lager smackpack, but if munich goes well, with d-rest and all, i hope this is gonna be a good europan lika draught/lager. 1 can Coopers OG Draught 1 kg LDM 400 g Dextrose 200 g maltodextrin 12 g Hallertau Hersbr\xfccker ("teabag") 12 g Saaz ("teabag") 1 pkg Wyeast Munich Lager smackpack Made to 21,5 liters The first batch i did with the kit following DIY probably got oxidated somehow, smells and still tastes as green apples, however im letting it mature on bottles for a month or so longer (it is 2 weeks since i bottled) Second brew was a slightly modified Mexican Cerveza, i think the yeast (used coopers aleyeast on this one) was not in best condition since it has a very slow carbonationprocess and the yeast is not "sticking" to the bottles bottom yet (10 days in bottle)Giving this a rest for about a month aswell. The current brew i am thinking of keg about 15 liters in so called PartyKegs (5 liters each) and the remaining in bottles. Will leave until august to mature (if i can :) ) Any good advices on d-rest? Read many, im thinking of leaving it a coule of extra days in the basement (temp right now 11 degres and slowly raisning up against 14 i guess by the end of my brewcycle). Would that be a good idea or should i bring it up to around 20 for a couple of days and then cool it down again? Link to comment Share on other sites More sharing options...
Recommended Posts
Archived
This topic is now archived and is closed to further replies.