homebrewandbeer.com

Munich Lager Tin
#60 German Enhancer kit
500g pale light malt
Hersbrucker hops at 1 min plus 10 min steep
SAF Lager 34/70
OG 1.043
Pitched at 23 degrees
Plan: -
2 weeks at 11 degrees
3 days at 18 degrees
1 week at 11 degrees
Rack then 4 weeks at 1 degree
Bottle & condition

It does, thanks. Unfortunately I'm up to step 11 already. Step 12 will be done. Step 13 will be done to 1 degree Celcius. 14 will be done as per a yeast farming blog - using trub, slowly filtering out the yeast and storing in the fridge. 15 will be done after 4 weeks of secondary conditioning at 1 ...

Ok then I'm on the right track. Sort of understand the reasoning for the changes in temperature but it looks overboard.

I'll leave the trub freezing and farm some yeast from the trub and fridge it in case too much yeast flocs out during lagering.

Cheers for the comments.

Ok so I bought a can of Munich Lager and some other goodies.

So I've been looking way too much on the internet and writing down lagering/maturing techniques that they use and totally bastardised the whole process. I put it down today so here's what I did. Let the flaming begin lol!

Ingredients ...

Tried one out and it was really nice. I'm suprised. Cloudy, not too fizzy and not too sweet. The missus had a nutrasweet tablet in hers but I had mine straight.

A few more weeks in the bottle should do them no harm at all.

Fridge thermostat temperature controller bought off ebay. 23L stainless ...

Dropped into the brew shop for the first time yesterday. Guy was very helpful. Showed me his fridge where he brews. Has a thermostat control that keeps his brew at 16 degrees. I have a spare fridge doing nothing so I'm thinking the thermostat would be a great investment. No-where in my house am I ...

Yeah, I think you're going to be spot on there.

Day 5 SG is .997

Day 4 - SG 1005.

It was beautiful sweet but I'm really digging the taste as it's drying out.

So my racking at 1010 idea was a bit premature. Any suggestions as to when would be a good time?

Day 3 and SG is 1016. Temp 24. Still tastes great but getting more gingery. I'm contemplating racking it tomorrow if the SG gets down to 1010 to get it off the lees that has the ginger pieces in it. I don't want them to take over from the apple or pear flavour. Thoughts?

Day 2 and SG is 1030. Temp steady at 24 degrees. Tastes lovely.

Sorry Oliver, I couldn't help but to play around with the ingredients.

*Boiled 3L of water with 1kg Brigalow dextrose, 100g roughly cut ginger and 4 cinnamon sticks for around 30 minutes then removed the cinnamon sticks
*Put water in the fermenter until it was just over the bunghole
*Poured in the ...

Thanks Oliver, I was going to make this one earlier today but the shops in my area are shut on Boxing Day. Can't get a chance to get anything until Wednesday now. I'll make it as you suggest. Great tips about the water in the fermenter first, then drawing half a glass off - thanks for that! From ...

G'day the name's Rob. Let me say it's a great site and I'm looking forward to learning more as I continue to trawl through all the great info here.

The missus got me a Coopers home brew kit from Big W for me birthday in October and I brewed up according to the directions. I tried one last week and ...