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Old 06-11-2016, 10:05 AM   #31
RevA
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You could always just ferment ale yeast at near lager temps, gives it a more lager like taste. Also takes a bit longer than normal ale, but not as long as a lager.
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Old 06-11-2016, 12:21 PM   #32
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Thanks. It threw lots of lees in the fridge so I didn't think the yeast was dead. Still, the reassurance counts for a lot. Helluva lot more work, though more equipment would solve a lot of that (of course).

I'm going to try an American ale yeast on my next ale. It is said to be very clean.
I agree with @RevA. All of my lagers have taken double if not triple time of ales to carbonate in the bottle. I remember a batch (a really long time ago, like in the late 1990s) that I made for my older brother as a Christmas gift. I left a month for it to carbonate in the bottle, and when we opened one up after I gave him the gift (wrapped one case, left the other cold), same thing you got, smoke in the neck, little if any carbonation, and you could taste the residual sugar from the refrigerated wort I had added to carbonate. A month or so later when it hung out at higher temps, he really liked the lager (as did his beer making friends), so in the end it was a good gift.

Ultimately it helped me noddle that I had to part with some cash to get corny kegs and force carbonate my lager batches. After that I got a device so I could bottle off of the keg when I wanted to be more mobile with my beer.
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Old 06-11-2016, 01:58 PM   #33
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You could always just ferment ale yeast at near lager temps, gives it a more lager like taste. Also takes a bit longer than normal ale, but not as long as a lager.
I have an old chest type Coke cooler. I ferment the ale at room temp (70), let it settle out a week, bottle condition a week, then put the bottles in the Coke cooler. It has a similar effect to lagering, I think.
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Old 06-11-2016, 02:02 PM   #34
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I agree with @RevA. All of my lagers have taken double if not triple time of ales to carbonate in the bottle. I remember a batch (a really long time ago, like in the late 1990s) that I made for my older brother as a Christmas gift. I left a month for it to carbonate in the bottle, and when we opened one up after I gave him the gift (wrapped one case, left the other cold), same thing you got, smoke in the neck, little if any carbonation, and you could taste the residual sugar from the refrigerated wort I had added to carbonate. A month or so later when it hung out at higher temps, he really liked the lager (as did his beer making friends), so in the end it was a good gift.

Ultimately it helped me noddle that I had to part with some cash to get corny kegs and force carbonate my lager batches. After that I got a device so I could bottle off of the keg when I wanted to be more mobile with my beer.
Thanks. With ya on all but the extra equipment. I can see where that all would be nice, but I really don't need more stuff in my life. I like ales, they make use of what I already have, so it's no biggie. This one is just an experimental lager.
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Old 06-11-2016, 03:56 PM   #35
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... I like ales, ...
That was the side benefit of the "extra" equipment. I'd brew a batch of ale (bitter/pale ale/esb etc) on Saturday morning, rack it on Wednesday, keg it on Friday, and be drinking it when I made the next batch on Saturday. At that time I was reusing a White Labs English Dry Ale yeast that just motored through a batch in a few days, and dropped out in a few more. I found a great place to buy some Maris Otter on the cheap ($45 delivered for 55lbs). Did that for a few years in a row (hit my maximums each year here in PA) and gained 40 lbs. Only make a few batches of beer a year, mostly in the fall when it's cool for Christmas time sharing.

Wine making has made me lazier than I used to be. Soon will reach perfection when someone will have to pour my drink and position the straw so I can enjoy with as little movement as possible.
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Old 06-12-2016, 08:44 AM   #36
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I have an old chest type Coke cooler. I ferment the ale at room temp (70), let it settle out a week, bottle condition a week, then put the bottles in the Coke cooler. It has a similar effect to lagering, I think.
Pretty much the same effect yes
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Old 06-30-2016, 09:43 AM   #37
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It's carbed. Hoppier than I really like, have to crank down the hop additions next time. Otherwise good. Other tasters have liked it.
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Old 07-05-2016, 08:11 AM   #38
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Cracked open a Marzen after bottling 6 1/2 cases of beer Monday, thereby declaring my independence from InBev!

The hops have mellowed more now. Nicely drinkable. The wife loves the stuff...
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Old 07-07-2016, 06:21 AM   #39
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Early review from a taste tester: "Bloody brilliant beer my friend!!! You need to brew 20 more cases asap!"
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