Marzen/bock
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- Falling off the Barstool
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Marzen/bock
I couldn't decide on a 2 gallon batch of bock or a 2.5 gallon batch of marzen so I split the difference: 2.25 gallons at 1.060. The white pouch has 3.3 lbs of munich extract.
I'm just here for the beer.
- Fuggled Mind
- Hollow Legs
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Re: Marzen/bock
Hi Rookie
Is the blanket to keep the beer warm or stop it from getting light struck?
Cheers
Jason
Is the blanket to keep the beer warm or stop it from getting light struck?
Cheers
Jason
Once, during Prohibition, I was forced to live for days on nothing but food and water.
W. C. Fields
W. C. Fields
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- Falling off the Barstool
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- Joined: Fri Nov 23, 2007 5:30 pm
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Re: Marzen/bock
It's a t-shirt from a beer festival that I served for: to prevent light strucking.Fuggled Mind wrote: ↑Sun Mar 22, 2020 8:01 amHi Rookie
Is the blanket to keep the beer warm or stop it from getting light struck?
Cheers
Jason
I'm just here for the beer.
- Fuggled Mind
- Hollow Legs
- Posts: 381
- Joined: Mon Dec 14, 2009 6:13 pm
- Location: Zurich, Switzerland
Re: Marzen/bock
Would be interested to see how this turns out when it's done. Are you fermenting it at lager or ale temps?
Once, during Prohibition, I was forced to live for days on nothing but food and water.
W. C. Fields
W. C. Fields
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- Falling off the Barstool
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- Joined: Fri Nov 23, 2007 5:30 pm
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Re: Marzen/bock
Lager: S-189 and W34/70. The cabinet it's in swings from mid 40s to low 50s.Fuggled Mind wrote: ↑Mon Mar 23, 2020 9:14 pmWould be interested to see how this turns out when it's done. Are you fermenting it at lager or ale temps?
It's pretty much done now, almost a minute between burps. I'll take a gravity reading at the two week mark and bottle of it's down where it should be.
I'm just here for the beer.
Re: Marzen/bock
Taste it first to make sure there's little enough diacetyl.
Could even move it somewhere warmer for a "diacetyl rest". Ideally some where 18-22C (is that 65-72F? I used to "know" Farenheit)
Could even move it somewhere warmer for a "diacetyl rest". Ideally some where 18-22C (is that 65-72F? I used to "know" Farenheit)
Fermenting: nowt
Conditioning: English IPA/Bretted English IPA
Drinking: Sunshine Marmalade, Festbier, Helles Bock, Smokey lagery beer, Irish Export StoutCascade APA (homegrown hops), Orval clone, Impy stout, Duvel clone, Conestoga (American Barley wine)
Planning: Dark Mild, Kozel dark (ish), Simmonds Bitter, Bitter, Citra PA and more!
Conditioning: English IPA/Bretted English IPA
Drinking: Sunshine Marmalade, Festbier, Helles Bock, Smokey lagery beer, Irish Export StoutCascade APA (homegrown hops), Orval clone, Impy stout, Duvel clone, Conestoga (American Barley wine)
Planning: Dark Mild, Kozel dark (ish), Simmonds Bitter, Bitter, Citra PA and more!
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- Falling off the Barstool
- Posts: 3559
- Joined: Fri Nov 23, 2007 5:30 pm
- Location: Fort Wayne, Indiana
Re: Marzen/bock
I've used both S-189 and W34/70 a lot and have never needed a diacetyl rest.
I'm just here for the beer.