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Messages - goschman

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301
Ingredients / Re: hop hash
« on: November 24, 2016, 09:33:42 AM »
Ended up getting 8 oz. I am considering an IPA with 4 oz at the end of the boil and 4 oz dry hop with something like Columbus for bittering. Bad idea?

302
Yeast and Fermentation / Re: W34/70 vs S-189
« on: November 24, 2016, 09:19:07 AM »
I'm a big fan of 37/70, but I used s-189 for my last lager and I will definitely use it again. It might even become my go-to yeast for lagers. I pitched at around 9C and ramped up over 5 or 6 days to 18 (the temp in my cellar), went on vacation, kegged it when I got back and put it in the fridge for about 3 weeks at 6-ish, then tapped. It's possibly the best lager I've brewed and definitely had the most authentic Germanic lageriness of the lagers I've brewed.

What did you brew with the 189?

303
Yeast and Fermentation / Re: W34/70 vs S-189
« on: November 24, 2016, 09:17:24 AM »
Thanks all. The goal of the thread was strictly to inquire about the differences between 34/70 and 189.

I have accepted that I am a lower tier of brewer because I don't employ LODO techniques or liquid yeast on most occasions. I get it...

Makes two of us, I have many good reasons TO use dry yeasts. Anyway, I'll be following this thread, it's been a good read already. I just used 34/70 for the first time with an Amber Lager. I have brewed this recipe many times using Wyeast Bohemian Lager (the "same" strain) so I am looking forward to how they compare. In the spring I plan on giving S-189 a try for a Bock, seems that will be very fitting for the yeast.

goschman, every try any Mangrove Jack yeasts? They really kicked up their selection. They have both Bohemian and Bavarian dry lager yeasts. I have used the Bohemian and a couple other of their yeasts.

I have not tried Mangrove Jack yet. I will have to give it a go. I mainly use fermentis unless I am brewing a kolsch as I tend to stick to American or German inspired beers. I do like their yeast for the most part if you stay away from some of the strains which don't seem to get the job done. I mainly stick with 05, K97, 34/70 and 04 every once in a while. I will use T58 if I want a mild Belgian character...

Other than the lager strains any other you recommend from MJ? I just derailed my own thread after complaining about it. Sorry...

304
Yeast and Fermentation / Re: W34/70 vs S-189
« on: November 23, 2016, 11:45:11 PM »
Thanks all. The goal of the thread was strictly to inquire about the differences between 34/70 and 189.

I have accepted that I am a lower tier of brewer because I don't employ LODO techniques or liquid yeast on most occasions. I get it...

305
Yeast and Fermentation / Re: W34/70 vs S-189
« on: November 23, 2016, 11:11:49 PM »
The descriptions of S-189 and W34/70 on the yeast website says that the S-189 attenuates 1% more than 34/70. In addition, it says that 189 is less fruity and is cleaner.

Fermentis has about the worst descriptions of their own yeast...

306
Yeast and Fermentation / Re: W34/70 vs S-189
« on: November 23, 2016, 01:29:47 PM »
Thankfully I have not gotten any lemon out of 34/70 yet

307
Ingredients / Re: Super Pima®
« on: November 23, 2016, 09:41:20 AM »
Ready to keg a pilsner that is 50/50 Schill Pilsner and Weyermann Pale which was inspired by this thread.

Interesting, curious to hear your results. I have never tried to use this with normal brewing processes. It may be too dark and to much sweetness, but it may work as well.

I figured why not try it regardless of my flawed brewing process. The hydrometer sample didn't look too dark but it's hard to say until I get it into a glass. I will try to post a photo once its carbed and clear to see what you think about the color.

308
Ingredients / Re: Super Pima®
« on: November 23, 2016, 08:02:45 AM »
Ready to keg a pilsner that is 50/50 Schill Pilsner and Weyermann Pale which was inspired by this thread.

309
Yeast and Fermentation / Re: W34/70 vs S-189
« on: November 23, 2016, 08:00:07 AM »
Thanks all. So 2124 is the same as 34/70 right? I've got my first pilsner/hoppy lager with 34/70 ready to keg that I am super excited about.

I am brewing an Amber Lager Friday and a Schwazbier the following week so was just considering switching it up. The Amber Lager is an adjunct lager with corn. Maybe the 189 there?

310
Yeast and Fermentation / Re: W34/70 vs S-189
« on: November 22, 2016, 08:19:37 PM »
I generally think pf 189 as more for malty styles and 34/70 for styles that don't have as much body.  Both are equally easy to use and reliable.  I think for a schwarz I'd go with the 34/70.

The last beer I used 34/70 on (pilsner) I got 84% attenuation and the last S-189 I used (maibock which got my second highest score ever) got 79%.
Yes on the Schwarz with 34/70.

So you agree that 189 is better suited for maltier lagers as well?

311
Yeast and Fermentation / Re: W34/70 vs S-189
« on: November 22, 2016, 08:56:25 AM »
I have been wanting to use S-189 but am stuck on 34/70 due to it's reliability and ease of use. How do they compare? Is there anything I should know about using S-189? Is it more prone to diacetyl? I normally ferment lagers at 50F with an accelerated schedule.

I am planning a schwarzbier soon. Would 189 be a good choice for that? What are other good styles for it? Should I ask more questions?
 

I generally think pf 189 as more for malty styles and 34/70 for styles that don't have as much body.  Both are equally easy to use and reliable.  I think for a schwarz I'd go with the 34/70.

Thanks Denny

312
Yeast and Fermentation / Re: W34/70 vs S-189
« on: November 22, 2016, 08:55:31 AM »
Sadly I think they are both sad excuses for real yeast... sorry :(

Thanks for your sympathy

313
Yeast and Fermentation / Re: W34/70 vs S-189
« on: November 22, 2016, 07:45:35 AM »
I will often divide a batch of lager and ferment with 2 or 3 yeasts to taste the differences.

I have a Dunkel that was split 3 ways, WLP-830 (34/70), WLP-833, and WLP-835 lager X. I like the 830 best on this go round.

Is one of those yeasts the same strain as 189?

314
Yeast and Fermentation / W34/70 vs S-189
« on: November 22, 2016, 07:28:42 AM »
I have been wanting to use S-189 but am stuck on 34/70 due to it's reliability and ease of use. How do they compare? Is there anything I should know about using S-189? Is it more prone to diacetyl? I normally ferment lagers at 50F with an accelerated schedule.

I am planning a schwarzbier soon. Would 189 be a good choice for that? What are other good styles for it? Should I ask more questions?
 

315
Ingredients / Re: Your favorite malt and hop of the year.
« on: November 17, 2016, 09:52:24 PM »
Malt - Carafa special
Hop - palisade

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