{"id":1640,"date":"2015-03-01T20:04:08","date_gmt":"2015-03-02T04:04:08","guid":{"rendered":"http:\/\/hellbach.us\/blog\/?p=1640"},"modified":"2023-07-31T22:04:55","modified_gmt":"2023-08-01T05:04:55","slug":"lager-method-shorten","status":"publish","type":"post","link":"https:\/\/hellbach.us\/blog\/food-drink\/beer\/lager-method-shorten\/","title":{"rendered":"Lager method (shorten)"},"content":{"rendered":"<div class='__iawmlf-post-loop-links' style='display:none;' data-iawmlf-post-links='[{&quot;id&quot;:2147,&quot;href&quot;:&quot;http:\\\/\\\/brulosophy.com\\\/2015\\\/01\\\/05\\\/the-gelatin-effect-exbeeriment-results&quot;,&quot;archived_href&quot;:&quot;http:\\\/\\\/web-wp.archive.org\\\/web\\\/20250909201526\\\/https:\\\/\\\/brulosophy.com\\\/2015\\\/01\\\/05\\\/the-gelatin-effect-exbeeriment-results\\\/&quot;,&quot;redirect_href&quot;:&quot;&quot;,&quot;checks&quot;:[{&quot;date&quot;:&quot;2025-11-19 01:23:09&quot;,&quot;http_code&quot;:200}],&quot;broken&quot;:false,&quot;last_checked&quot;:{&quot;date&quot;:&quot;2025-11-19 01:23:09&quot;,&quot;http_code&quot;:200},&quot;process&quot;:&quot;done&quot;},{&quot;id&quot;:2148,&quot;href&quot;:&quot;http:\\\/\\\/brulosophy.com\\\/2014\\\/08\\\/20\\\/from-carboy-to-cup-my-kegging-method&quot;,&quot;archived_href&quot;:&quot;http:\\\/\\\/web-wp.archive.org\\\/web\\\/20250908021646\\\/http:\\\/\\\/brulosophy.com\\\/2014\\\/08\\\/20\\\/from-carboy-to-cup-my-kegging-method\\\/&quot;,&quot;redirect_href&quot;:&quot;&quot;,&quot;checks&quot;:[{&quot;date&quot;:&quot;2025-11-19 01:23:11&quot;,&quot;http_code&quot;:200}],&quot;broken&quot;:false,&quot;last_checked&quot;:{&quot;date&quot;:&quot;2025-11-19 01:23:11&quot;,&quot;http_code&quot;:200},&quot;process&quot;:&quot;done&quot;},{&quot;id&quot;:2149,&quot;href&quot;:&quot;http:\\\/\\\/brulosophy.com\\\/2014\\\/04\\\/08\\\/a-slightly-less-simple-keezer-build&quot;,&quot;archived_href&quot;:&quot;http:\\\/\\\/web-wp.archive.org\\\/web\\\/20250616060234\\\/https:\\\/\\\/brulosophy.com\\\/2014\\\/04\\\/08\\\/a-slightly-less-simple-keezer-build\\\/&quot;,&quot;redirect_href&quot;:&quot;&quot;,&quot;checks&quot;:[{&quot;date&quot;:&quot;2025-11-19 01:23:14&quot;,&quot;http_code&quot;:200}],&quot;broken&quot;:false,&quot;last_checked&quot;:{&quot;date&quot;:&quot;2025-11-19 01:23:14&quot;,&quot;http_code&quot;:200},&quot;process&quot;:&quot;done&quot;},{&quot;id&quot;:2150,&quot;href&quot;:&quot;http:\\\/\\\/brulosophy.com\\\/methods\\\/lager-method&quot;,&quot;archived_href&quot;:&quot;http:\\\/\\\/web-wp.archive.org\\\/web\\\/20250910141249\\\/https:\\\/\\\/brulosophy.com\\\/methods\\\/lager-method\\\/&quot;,&quot;redirect_href&quot;:&quot;&quot;,&quot;checks&quot;:[{&quot;date&quot;:&quot;2025-11-19 01:23:16&quot;,&quot;http_code&quot;:200}],&quot;broken&quot;:false,&quot;last_checked&quot;:{&quot;date&quot;:&quot;2025-11-19 01:23:16&quot;,&quot;http_code&quot;:200},&quot;process&quot;:&quot;done&quot;}]'><\/div>\n<h2>Step 1: Primary Fermentation<\/h2>\n<p>Chill wort to pitching temp of 48\u00b0-53\u00b0F (9\u00b0-12\u00b0C), pitch adequately sized starter (decanted), set regulator to initial fermentation temp between 50\u00b0-55\u00b0F (10\u00b0-13\u00b0C), and leave the beer to fermentuntil it is at least 50% attenuated. I\u2019ve found the time this takes is dependent on 2 primary factors:<\/p>\n<ol>\n<li>Original Gravity: a 1.080 Doppelbock is going to take longer to reach\u00a050% attenuation than a 1.048 Helles.<\/li>\n<li>Yeast Type: in my experience, rehydrated dry lager yeasts take 12-36 hours longer to show signs of active fermentation compared to\u00a0liquid yeasts built up in starters or even slurry harvested from a prior batch.<\/li>\n<\/ol>\n<p>I originally advised\u00a0leaving the fermenting beer at primary temp for 5 days assuming folks were checking SG prior to making temp changes. This was a mistake on my part. While it is possible even high OG beers will reach 50% attenuation in\u00a0this amount of time, I\u2019ve heard from a couple folks who experience differently. As such,\u00a0here are my new better-safe-than-sorry recommendations:<\/p>\n<table width=\"698\">\n<thead>\n<tr>\n<th>OG OF WORT<\/th>\n<th>YEAST TYPE<\/th>\n<th>APPROXIMATE\u00a0PRIMARY TIME<\/th>\n<\/tr>\n<\/thead>\n<tbody>\n<tr>\n<td>\u2264 1.060 OG<\/td>\n<td>Liquid<\/td>\n<td>4-7 days<\/td>\n<\/tr>\n<tr>\n<td>\u2264 1.060 OG<\/td>\n<td>Dry<\/td>\n<td>5-8 days<\/td>\n<\/tr>\n<tr>\n<td>\u2265 1.061<\/td>\n<td>Liquid<\/td>\n<td>6-10 days<\/td>\n<\/tr>\n<tr>\n<td>\u2265 1.061<\/td>\n<td>Dry<\/td>\n<td>7-14 days<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p>Another factor worth considering is your preferred\u00a0primary fermentation temperature, as yeast is going to work a bit faster at 54\u00b0F (12\u00b0C) compared to\u00a048\u00b0F\/ (9\u00b0C). The\u00a0original 5 day recommendation will\u00a0likely\u00a0hold true for most folks, as it has for me, I just want to emphasize the importance of taking SG measurements prior to making temp changes.<\/p>\n<h2>Step 2: The Ramp Up<\/h2>\n<p>Once 50% attenuation is reached, remove the probe from the side of the fermentor so it measures ambient temp in the chamber and start\u00a0bumping the regulator up\u00a05\u00b0F every 12 hours until it reaches\u00a065\u00b0-68\u00b0F (18\u00b0-20\u00b0C). Allow the beer to remain at this temp until\u00a0fermentation is complete and the yeast have\u00a0cleaned-up after themselves, which can take anywhere from 4 to 10 days.<\/p>\n<ul>\n<li><span style=\"text-decoration: underline;\"><em>Alternate Option<\/em><\/span><br \/>\nKeep the temp probe attached to the fermentor and forgo the incremental temperature increases but immediately setting your regulator to 65\u00b0-68\u00b0F (18\u00b0-20\u00b0C). While I still prefer the more gentle approach to temp increases, I\u2019ve heard from many people have had great success using this slightly less time-consuming approach.<\/li>\n<\/ul>\n<h2>Step 3: The Ramp Down<\/h2>\n<p>When FG is stable\u00a0and no diacetyl or acetaldehyde is detected in the beer, begin\u00a0ramping\u00a0the temp down in\u00a05\u00b0-8\u00b0F increments every 12 hours or so until it reaches 30\u00b0-32\u00b0F (-1\u00b0-0\u00b0C). Allow\u00a0the beer to remain\u00a0at this temp for 3-5 days, during which it will begin to drop clear.<\/p>\n<ul>\n<li><span style=\"text-decoration: underline;\"><em>Alternate Option 1<\/em><\/span><br \/>\nSetting\u00a0the regulator to 30\u00b0-32\u00b0F (-1\u00b0-0\u00b0C) without gradually stepping the temp down will shave 2-3 days off of the entire process. Many brewers\u00a0have done this with positive results, myself included, though I still tend to prefer the original method if only to reduce the amount of airlock fluid that gets sucked into the beer as it crashes.<\/li>\n<li><span style=\"text-decoration: underline;\"><em>Alternate Option 2<\/em><\/span><br \/>\nIf super bright beer is something you pine for, as I do, and you\u2019re okay with putting animal products in your beer, as I am, consider <a title=\"The Gelatin Effect | exBEERiment Results!\" href=\"http:\/\/brulosophy.com\/2015\/01\/05\/the-gelatin-effect-exbeeriment-results\/\" target=\"_blank\" rel=\"nofollow noopener\">adding\u00a0gelatin<\/a> once the temp of the beer has reached 50\u00b0F (10\u00b0C). In my experience, this has significantly decreased the amount of time required for the beer to clear to commercial levels, I usually end up kegging 24-48 hours after adding the gelatin.<\/li>\n<\/ul>\n<h2>Step 4: Packaging &amp; Storage<\/h2>\n<p>Once the beer is clear, it\u2019s ready to be packaged, the process of which is obviously different depending on whether one uses kegs or bottles. Yes, bottle conditioning is absolutely possible with this method.<\/p>\n<ul>\n<li><span style=\"text-decoration: underline;\"><em>For Those Who Keg\u2026<\/em><\/span><br \/>\nSimply transfer\u00a0the cold and clear beer to your keg, place it in your keezer on gas, and leave it for 3+ days before enjoying! Using my\u00a0typical\u00a0<a title=\"From Carboy to Cup :: My Kegging Method\" href=\"http:\/\/brulosophy.com\/2014\/08\/20\/from-carboy-to-cup-my-kegging-method\/\" target=\"_blank\" rel=\"nofollow noopener\">kegging\/carbonation method<\/a>\u00a0in conjunction with gelatin, I\u2019ve found the beer is usually ready for consumption after about 5 days of \u201clagering\u201d in <a title=\"A Slightly Less Simple Keezer Build\" href=\"http:\/\/brulosophy.com\/2014\/04\/08\/a-slightly-less-simple-keezer-build\/\" target=\"_blank\" rel=\"nofollow noopener\">my keezer<\/a>, while others swear their beers peak after 2 weeks or so of cold storage. This is likely an issue of subjective preference mixed with a sprinkle\u00a0of confirmation bias, but regardless, do what you works best for you!<\/li>\n<li><span style=\"text-decoration: underline;\"><em>For Those Who Bottle\u2026<\/em><\/span><br \/>\nUse a trusted\u00a0<a href=\"https:\/\/web.archive.org\/web\/20150608014833\/http:\/\/www.homebrewdad.com:80\/priming_sugar_calculator.php\" target=\"_blank\" rel=\"nofollow noopener\">priming sugar calculator<\/a>\u00a0to determine the amount of your preferred fermentable to use; adding extra yeast is unnecessary, even if you fined with gelatin. Place the\u00a0primed bottles in an environment that maintains a fairly consistent 68\u00b0-72\u00b0F (20\u00b0-23\u00b0C) and allow them to carbonate for 2-3 weeks. Once carbonated, I recommend placing multiple bottles in the fridge to \u201cbottle lager\u201d for 5+ days before enjoying, as this will encourage the precipitation of\u00a0most particulate matter, providing you a clear and delicious lager\u00a0beer.<\/li>\n<\/ul>\n<p><a href=\"http:\/\/brulosophy.com\/methods\/lager-method\/\" target=\"_blank\" rel=\"nofollow noopener\"><em>from, more and comments<\/em><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Step 1: Primary Fermentation Chill wort to pitching temp of 48\u00b0-53\u00b0F (9\u00b0-12\u00b0C), pitch adequately sized starter (decanted), set regulator to initial fermentation temp between 50\u00b0-55\u00b0F (10\u00b0-13\u00b0C), and leave the beer to fermentuntil it is at least 50% attenuated. I\u2019ve found &hellip; <a href=\"https:\/\/hellbach.us\/blog\/food-drink\/beer\/lager-method-shorten\/\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-1640","post","type-post","status-publish","format-standard","hentry","category-beer"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.9 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Lager method (shorten) - Hellbach blog<\/title>\n<meta name=\"description\" content=\"shorten method to brew larger\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/hellbach.us\/blog\/food-drink\/beer\/lager-method-shorten\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Lager method (shorten) - Hellbach blog\" \/>\n<meta property=\"og:description\" content=\"shorten method to brew larger\" \/>\n<meta property=\"og:url\" content=\"https:\/\/hellbach.us\/blog\/food-drink\/beer\/lager-method-shorten\/\" \/>\n<meta property=\"og:site_name\" content=\"Hellbach blog\" \/>\n<meta property=\"article:published_time\" content=\"2015-03-02T04:04:08+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2023-08-01T05:04:55+00:00\" \/>\n<meta name=\"author\" content=\"alex\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"alex\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"4 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/hellbach.us\/blog\/food-drink\/beer\/lager-method-shorten\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/hellbach.us\/blog\/food-drink\/beer\/lager-method-shorten\/\"},\"author\":{\"name\":\"alex\",\"@id\":\"https:\/\/hellbach.us\/blog\/#\/schema\/person\/9bf1a63e253268c42a6e9db64611c507\"},\"headline\":\"Lager method (shorten)\",\"datePublished\":\"2015-03-02T04:04:08+00:00\",\"dateModified\":\"2023-08-01T05:04:55+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/hellbach.us\/blog\/food-drink\/beer\/lager-method-shorten\/\"},\"wordCount\":787,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\/\/hellbach.us\/blog\/#\/schema\/person\/9bf1a63e253268c42a6e9db64611c507\"},\"articleSection\":[\"beer\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\/\/hellbach.us\/blog\/food-drink\/beer\/lager-method-shorten\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/hellbach.us\/blog\/food-drink\/beer\/lager-method-shorten\/\",\"url\":\"https:\/\/hellbach.us\/blog\/food-drink\/beer\/lager-method-shorten\/\",\"name\":\"Lager method (shorten) - Hellbach blog\",\"isPartOf\":{\"@id\":\"https:\/\/hellbach.us\/blog\/#website\"},\"datePublished\":\"2015-03-02T04:04:08+00:00\",\"dateModified\":\"2023-08-01T05:04:55+00:00\",\"description\":\"shorten method to brew larger\",\"breadcrumb\":{\"@id\":\"https:\/\/hellbach.us\/blog\/food-drink\/beer\/lager-method-shorten\/#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/hellbach.us\/blog\/food-drink\/beer\/lager-method-shorten\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/hellbach.us\/blog\/food-drink\/beer\/lager-method-shorten\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\/\/hellbach.us\/blog\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Lager method (shorten)\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/hellbach.us\/blog\/#website\",\"url\":\"https:\/\/hellbach.us\/blog\/\",\"name\":\"Hellbach blog\",\"description\":\"\",\"publisher\":{\"@id\":\"https:\/\/hellbach.us\/blog\/#\/schema\/person\/9bf1a63e253268c42a6e9db64611c507\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/hellbach.us\/blog\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"en-US\"},{\"@type\":[\"Person\",\"Organization\"],\"@id\":\"https:\/\/hellbach.us\/blog\/#\/schema\/person\/9bf1a63e253268c42a6e9db64611c507\",\"name\":\"alex\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/hellbach.us\/blog\/#\/schema\/person\/image\/\",\"url\":\"https:\/\/secure.gravatar.com\/avatar\/9868a7f8fd709cd74cf51d978359a3ce66a47a17cd57185a9e1a4774d288e228?s=96&d=mm&r=g\",\"contentUrl\":\"https:\/\/secure.gravatar.com\/avatar\/9868a7f8fd709cd74cf51d978359a3ce66a47a17cd57185a9e1a4774d288e228?s=96&d=mm&r=g\",\"caption\":\"alex\"},\"logo\":{\"@id\":\"https:\/\/hellbach.us\/blog\/#\/schema\/person\/image\/\"}}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Lager method (shorten) - Hellbach blog","description":"shorten method to brew larger","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/hellbach.us\/blog\/food-drink\/beer\/lager-method-shorten\/","og_locale":"en_US","og_type":"article","og_title":"Lager method (shorten) - Hellbach blog","og_description":"shorten method to brew larger","og_url":"https:\/\/hellbach.us\/blog\/food-drink\/beer\/lager-method-shorten\/","og_site_name":"Hellbach blog","article_published_time":"2015-03-02T04:04:08+00:00","article_modified_time":"2023-08-01T05:04:55+00:00","author":"alex","twitter_card":"summary_large_image","twitter_misc":{"Written by":"alex","Est. reading time":"4 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/hellbach.us\/blog\/food-drink\/beer\/lager-method-shorten\/#article","isPartOf":{"@id":"https:\/\/hellbach.us\/blog\/food-drink\/beer\/lager-method-shorten\/"},"author":{"name":"alex","@id":"https:\/\/hellbach.us\/blog\/#\/schema\/person\/9bf1a63e253268c42a6e9db64611c507"},"headline":"Lager method (shorten)","datePublished":"2015-03-02T04:04:08+00:00","dateModified":"2023-08-01T05:04:55+00:00","mainEntityOfPage":{"@id":"https:\/\/hellbach.us\/blog\/food-drink\/beer\/lager-method-shorten\/"},"wordCount":787,"commentCount":0,"publisher":{"@id":"https:\/\/hellbach.us\/blog\/#\/schema\/person\/9bf1a63e253268c42a6e9db64611c507"},"articleSection":["beer"],"inLanguage":"en-US","potentialAction":[{"@type":"CommentAction","name":"Comment","target":["https:\/\/hellbach.us\/blog\/food-drink\/beer\/lager-method-shorten\/#respond"]}]},{"@type":"WebPage","@id":"https:\/\/hellbach.us\/blog\/food-drink\/beer\/lager-method-shorten\/","url":"https:\/\/hellbach.us\/blog\/food-drink\/beer\/lager-method-shorten\/","name":"Lager method (shorten) - Hellbach blog","isPartOf":{"@id":"https:\/\/hellbach.us\/blog\/#website"},"datePublished":"2015-03-02T04:04:08+00:00","dateModified":"2023-08-01T05:04:55+00:00","description":"shorten method to brew larger","breadcrumb":{"@id":"https:\/\/hellbach.us\/blog\/food-drink\/beer\/lager-method-shorten\/#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/hellbach.us\/blog\/food-drink\/beer\/lager-method-shorten\/"]}]},{"@type":"BreadcrumbList","@id":"https:\/\/hellbach.us\/blog\/food-drink\/beer\/lager-method-shorten\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/hellbach.us\/blog\/"},{"@type":"ListItem","position":2,"name":"Lager method (shorten)"}]},{"@type":"WebSite","@id":"https:\/\/hellbach.us\/blog\/#website","url":"https:\/\/hellbach.us\/blog\/","name":"Hellbach blog","description":"","publisher":{"@id":"https:\/\/hellbach.us\/blog\/#\/schema\/person\/9bf1a63e253268c42a6e9db64611c507"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/hellbach.us\/blog\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"en-US"},{"@type":["Person","Organization"],"@id":"https:\/\/hellbach.us\/blog\/#\/schema\/person\/9bf1a63e253268c42a6e9db64611c507","name":"alex","image":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/hellbach.us\/blog\/#\/schema\/person\/image\/","url":"https:\/\/secure.gravatar.com\/avatar\/9868a7f8fd709cd74cf51d978359a3ce66a47a17cd57185a9e1a4774d288e228?s=96&d=mm&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/9868a7f8fd709cd74cf51d978359a3ce66a47a17cd57185a9e1a4774d288e228?s=96&d=mm&r=g","caption":"alex"},"logo":{"@id":"https:\/\/hellbach.us\/blog\/#\/schema\/person\/image\/"}}]}},"_links":{"self":[{"href":"https:\/\/hellbach.us\/blog\/wp-json\/wp\/v2\/posts\/1640","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/hellbach.us\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/hellbach.us\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/hellbach.us\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/hellbach.us\/blog\/wp-json\/wp\/v2\/comments?post=1640"}],"version-history":[{"count":0,"href":"https:\/\/hellbach.us\/blog\/wp-json\/wp\/v2\/posts\/1640\/revisions"}],"wp:attachment":[{"href":"https:\/\/hellbach.us\/blog\/wp-json\/wp\/v2\/media?parent=1640"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/hellbach.us\/blog\/wp-json\/wp\/v2\/categories?post=1640"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/hellbach.us\/blog\/wp-json\/wp\/v2\/tags?post=1640"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}