I'm setting my sights on a Dubbel.. this W/E? I will pump my brew onto the yeast cakes... If I plan right... this will keep going all through January A Miabock to follow the Dubbel, then to a negra model kinda brew... back to a simple one... about 12 weeks total? Sneezles61
So how do you chill those bad boys?
A Dubbel made with lager yeast?
See what they are sitting on? Thats me freez-mentor... Sneezles61
Yes... Just a bigger bock.. I won't compete with an imperial... And keeping with a German twist.. lager yeast. Any reason why not? Sneezles61
Oktoberfest vs amber ale really...
Huh? Thought sneezles dubbel was meant to be double
lol. A dubbel brewed with lager yeast is kinda like a dopplebock. Like an Ofest brewed with ale yeast is like an Amber
Happy new year to all!
I was thinking a little more activity for safety sake.
That has merit. Good way to scrub any O2 introduced on transfer
Isn't that called a doppelbock?
They fit in there? what size freezer is it? Those SS fermenters look snazzy man!
They fit quite snuggly in there... I will need to put the water jugs for the blow off tubes outside it... It would be easier to see the fermenting process then... And as for my Dubbel up above... My bad... Brew Cat is right Doppelbock... Forgive me.. Sneezles61
Actually it was Danny boy corrected you o just liked his correction. I know what you meant. Carry on
Doppel or dubbel hard to get those past autocorrect
I for one will never ever forgive you...
still nice fermenters though! May have to get me a couple when I get the new house built with my dedicated brew space and fermentation room/closet.
Looks like maybe 7 cubic feet? That is my next piece of equipment to build.
Its like 5 cu. ft. Its a tight squeeze. I welded the spuds on top for the threaded fittings.. so its been altered.. I take the barbed off and thread in a fitting so I can push the brew into a keg with CO2. Sneezles61
I checked my Czech Pils today and it is at 1.012 when the recipe called for it to ben 1.014.It is very crystal clear with quite a bit of carbonation in the reading beaker. I get a hint of diacetyl.I am anxious to clear the space it is taking in my temp control chamber.I can bottle it. Or move the fermentor to ambient (72F) for a while. Or leave it be and pout.