- Joined
- Mar 12, 2017
- Messages
- 2,141
- Reaction score
- 4,552
- Points
- 113
Just sampled a bottle of a Traditional Bock beer I brewed. Two weeks in primary (52 F), three days diacetyl rest (65 F at peak), then three weeks lagering (33 F). No secondary. It's only the second lager I've done. Still...pretty disappointed. The only thing I know I did wrong was to let my yeast starter (Wyeast Bavarian Lager 2206) hit 80 F for a few hours. I didn't think that was enough to hurt the little buggers but apparently it did. Are there any other likely culprits I should consider?
It as a fairly simple recipe
9.5 lbs pale 2-row
1.75 lbs crystal 60
4 lbs flaked corn
1.5 oz Huell Melon hops at 60 min
Water additions to get close to Brewers Friend Balanced 2 water profile
It as a fairly simple recipe
9.5 lbs pale 2-row
1.75 lbs crystal 60
4 lbs flaked corn
1.5 oz Huell Melon hops at 60 min
Water additions to get close to Brewers Friend Balanced 2 water profile
