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Yeah, that was me.I'll add a few more...MC5 and Velvet Underground.
Totally underrated and influential. I think Iggy and the Stooges were added by somebody, too. If not, they need to be on there.
Souring with lacto works better when you sour the sweet wort with lacto first and boil that when its reached your preferred pH target. The boiled wort is bittered to the degree desired and then the yeast is added to the cooled wort for the final fermentation.Yes, this would be the faster method.
Let me know how they turn out. There is only so much experimentation that one can do with a grain bill of German Pils.I'll throw in WY2278 for consideration. It gives a great crisp/dry finish. It is at least on par with 34/70 in my opinion.
The 2 back to back batches of German pils I just made used 2278.
I'll throw in WY2278 for consideration. It gives a great crisp/dry finish. It is at least on par with 34/70 in my opinion.I just might give that one a try.
WLP838 is a good one, I'm usually a Wyeast person, but that 838 is solid stuff. But you also can't go wrong with 2124.So, is WLP838 the same as WY 2308 Munich Lager? I've used WY 2308 before, but not in a German Pils. Like Jon, I like my German Pils to have a crisp finish.
Realizing how interesting it is to taste and observe these beers side by side in the sampler glasses. The mineral aspects of the dort really pop and stand out in comparison after taking sip of the Pils . I also realize how pale yellow the Pils really is.Beautiful looking beers and nice glasses!
All in a day's work
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