I plan on brewing my second sour of the season, an Oud Bruin.
This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.
Same reason here.I brewed a Brown Porter(1.050) and used Wyeast 1728. I can't remember the last time I made a Porter under 1.060.
I'm curious to know why you chose to go lower. Personally, I get tired of over the top OG/ABV/IBU etc etc etc. A well-made 1.050 beer could be most enjoyable, but it seems like you're bucking the trend.
Brewing a BoPils tomorrow. First lager in almost 2 years - new lager fridge ! 1.050 OG / 40 IBU. Weyermann BoPils and plenty of Saaz. Go figure.So when it's ready, the weather will be warmer...enjoy.
Out of curiosity, if it is glorious now why not just bottle it and start drinking it? You can save some to see how it ages, and still enjoy it now.This is why I bottle mine every year. Then, after 2-5 years I have vertical tasting usually around the New Year.
+1 to doing whatever the heck you think seems right. Don't ever take any one person's word for anything, including mine.I like that! I have to find out for myself most of the time even if it is the hard way.
I would go with a Saaz-type (Bohemian) yeast strain such as 2000, 2001, or 2278. Wyeast 2124 is Weihenstephan W-34/70, which is a Frohberg-type (Bavarian) yeast strain.FWIW I don't think the lager yeast strain is as important as the malt and hop flavor for a BoPils. I recently entered my BoPils in a big competition using the 2124 strain and I didn't use Saaz hops. I used Perle and Hersbrucker and I entered it anyway just to get feedback and see where it stood up to the style. It got a 36 and the comments from the BJCP judges were "it needs more Saaz flavor and aroma for a better score".