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Messages - goschman

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16
Yeast and Fermentation / Re: Favorite yeast strains
« on: December 03, 2016, 09:06:32 PM »
WLP029/G03
WY2565
US05
K97
Belle Saison
W34/70

17
General Homebrew Discussion / Re: What's Brewing this Weekend? 01/18/2014
« on: December 02, 2016, 10:56:02 AM »
Nice. I'm due for a schwarzbier also. Brewing Vienna lager this weekend though.
32% Vienna
32% Munich
32% Barke Pils
3% Carahell
1% Carafa III
wlp833

Think it's around 23 IBU, OG 1.053

Looks real nice!

18
General Homebrew Discussion / Re: What's Brewing this Weekend? 01/18/2014
« on: December 02, 2016, 10:20:01 AM »
Today I have my 3rd brew session in 4 weeks which is unheard of for me as I usually brew every 3 weeks.

Schwarzish Black Lager

19
Beer Recipes / Re: Pilsner
« on: December 01, 2016, 05:14:52 PM »
I am extremely pleased with this beer even though more cold storage is needed.

It might be a tad too bready from the pale malt but it is balancing a VERY spicy hop character that was unexpected. Maybe that will mellow time. I have a different impression of palisade hops here which seem to meld perfectly with the noble hops and work surprisingly well in this style.

20
Beer Recipes / Re: English/east coast apa thoughts
« on: December 01, 2016, 03:59:22 PM »
My latest batch was an American amber with summit, simcoe, and saphir. Yummy!

sumsimsaph!

21
Commercial Beer Reviews / Re: Sierra Nevada Celebration 2016
« on: December 01, 2016, 03:14:04 PM »
Finished a 6 pack a couple of weeks ago. I enjoyed this year's offering more than the past couple of years.

22
Yeast and Fermentation / Re: British Blonde - dry yeast recommendation
« on: November 30, 2016, 08:54:40 PM »
Wyeast 1275 is the equivalent to WLP023.  Wy1318 is Boddington's and White Labs doesn't have an equivalent AFAIK.

I love Wyeast 1469.  Nutty at first the mild stone fruit after it sits a week in the keg.  It's the Timothy Taylor yeast.

OP- I know you want dry yeast but if you have access to liquid and are doing a relatively low gravity beer then grab some.  Unfortunately I don't have much experience with dry yeast other than US-05 and S-04.

This is a good reference for comparing Wyeast and White Labs strains:
http://www.mrmalty.com/yeast.htm

I may go with liquid. 1318 is sounding pretty good. So many options it's difficult...

23
Yeast and Fermentation / Re: British Blonde - dry yeast recommendation
« on: November 30, 2016, 08:52:58 PM »
I did a split batch of a Blonde Ale with US05 and Windsor once. The Windsor beer was terrible.  The esters the Windsor puts off don't go well with a blonde ale IMHO. The beer had an odd wang to it. Not the best description, I know.

I have used MJ Burton Ale in a bitter once and it was pretty nice. I thought the esters were more reserved with this yeast which might fit better in a Golden Ale.

PS. You might wonder why a split batch with those yeasts. Everyone on here was taking split batches at the time and those were the only two yeasts I had on hand. :)

I don't know if it will be this batch but I need to try Windsor. Seems like a love/hate type of yeast so I want to find out what side I am on.

24
Yeast and Fermentation / Re: British Blonde - dry yeast recommendation
« on: November 30, 2016, 05:51:39 PM »
Of the three contenders you mention, I've only used MJ Burton Union and Lallemand London ESB.  I feel that both are well suited to give you some apparent yeast character without being heavy-handed.

I find the London ESB to be the more mellow of the two, and the one that's more in-line with the typical British ester profiles we experience and read about.  It ferments VERY fast. It cannot ferment maltotriose (mash accordingly; i.e. very low for long time, or step mash).  It's fairly powdery and doesn't drop bright very quickly (or without help), but if you're okay with a hazy beer for most of the keg then no worries.  It's a great, reliable, easy-going yeast strain that I plan on using many more times.  This would be a great strain for the lighter-side British ales where it's light-handed presence can still play a subtle role.  Attenuation is from about 62-72% (65% typical) depending on mash schedule and grist composition.  This strain would do well with recipes calling for invert sugars and/or simple sugars to bring up the attenuation percentage.

MJ Burton Union is more of an outlier - but NOT in a bad way.  It's yeast characters are unique, easily identifiable, and a great addition to several beer styles.  The characters I get from this strain are less fruity and more earthy and woody (not woodsy).  Most of MJ's earlier offerings (2013) had considerable lag (using rehydrated yeast/slurry); in the 12-18 hour range.  This strain dropped clear pretty well; not powdery.  Typical mashes (152-154F) all achieved 74-77% apparent attenuation.  This strain would stand out in a lighter-style beer as a "key player", and play a bit more of a "backup" role in a richer, darker-style beer.  Of the several British yeast strains I've used, this one is one of the most memorable and unique (in a good way).

Hope this helps!

Very helpful! What is a good, easily sourced simple sugar that would work well in British styles? Is cane sugar no good?

25
Ingredients / Re: Zesting method?
« on: November 30, 2016, 11:40:59 AM »
I use a microplane which I assume is synonymous with a zester?

26
Yeast and Fermentation / Re: British Blonde - dry yeast recommendation
« on: November 30, 2016, 10:57:02 AM »
I agree, palisade is great, 1.056OG?

Sent from my SM-S820L using Tapatalk

Right now I have it at 1.052 but am a bit caught up due to unknown attenuation. I am looking for something probably 5-5.5% ABV

27
Yeast and Fermentation / Re: British Blonde - dry yeast recommendation
« on: November 30, 2016, 10:49:53 AM »
Well Jon the mrmalty.com puts Burton ale and thames valley as equals...  either strain should get you what you're looking for.  What hops are you thinking?

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Well I was thinking EKG all the way through for about 25 IBU but I may go with Palisade instead as it gives a pretty English character in my opinion.

28
Yeast and Fermentation / Re: British Blonde - dry yeast recommendation
« on: November 30, 2016, 10:48:27 AM »
I am thinking about using Windsor, Mangrove Jack Burton Ale M79 (I don't see it on their website. Is it still made?), or possibly Danstar London ESB.
The M79 Burton is listed on Williams https://www.williamsbrewing.com/MANGROVE-JACKS-M79-BURTON-UNION-P3375.aspx
I haven't used it in a blonde but the description says suitable for golden ale.  It makes a tasty bitters.

Yeah I see it at YVH as well however I don't see it on the MJ website. Made me wonder if they have stopped making it...

29
Yeast and Fermentation / Re: British Blonde - dry yeast recommendation
« on: November 30, 2016, 10:18:49 AM »
Have you tried a Burton ale yeast before? WLP023 or 1318? I think the wyeast equivalent is 1318.

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I have not!

30
Yeast and Fermentation / Re: British Blonde - dry yeast recommendation
« on: November 30, 2016, 10:16:31 AM »
I prefer Burton ale, trying to ferment cool for less fruity flavors.  I assumed Nottingham being clean would be a good thing.

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I am sure Notty would be good but I am hoping for something kind of middle of the road and something I am not familiar with. For my purposes, I would use Notty more for an American Blonde.

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