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Moretti Amber Lager

Classification: amber lager, Vienna, extract

Source: Tom Gemmell ( Issue #844, 3/16/92

If anyone does this brew I would like to compare notes.



All malt boiled for an hour. I started a yeast culture in 22oz champange bottle to kick start the brew. Pitched at 83 degrees F and by morning it was at 50 degrees in the garage. It is now sitting in a spare refer at 40 degrees. Unfortunately I left the brew on the its trub for 3 weeks before becoming enlightened about the nastiness that can introduce. I must admit it has a bit of off-odor. No idea if this is normal or not.