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Yeast and Fermentation / Re: Wyeast Discontinuing Some Strains
« Last post by bayareabrewer on Today at 10:31:41 PM »
FWIW, Wyeast is also bringing back some old yeasts and looking to release some totally new ones.

Do you any specifics on anything they're coming with?  I'm hoping for some characterFUL British strains (fingers-crossed).


I have heard that 3726 Farmhouse Ale is one of the ones that will now be available year round.


I hope that's the case. Awesome!

Edit -  I've sure bugged them enough about it. Enough of that stuff pays off eventually.

3726 is available year round from imperial yeast, it's called rustic and from the yeast bay.
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Beer Travel / Malmoe, Sweden (and Stockholm)
« Last post by klas_sthlm on Today at 10:24:36 PM »
Hi all,
I haven't posted for ages, but would like to provide some travelling advice for those of you who are heading to Sweden...

If going to Malmoe (in the south of Sweden), don't miss the nice brewery/brewpub Malmo Brewing Co & Taproom.
http://malmobrewing.com

Situated in an old industrial building in Moellevangen, it's a perfect place for an evening or two, with both swedish and danish craft brews on tap, as well as a good list of bottled beers.
Thomas Fransson who is the head brewer is a former homebrewer turned pro, and the place is very popular among the local beer afficionados.
I spent two evenings there after last year's Swedish Homebrew Championship and had a blast. (Unfortunately I had so much fun that I lost my old Stetson cap.. Alas, much grieved...).

And if visiting the swedish capital Stockholm, please don't miss Akkurat. (Just don't). Great place for swedish craft beer, Real Ale and sour beers from Belgium.
http://www.akkurat.se

Best regards,
Klas
(Stockholm, Sweden)
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General Homebrew Discussion / Re: Finally got a brew day in
« Last post by el_capitan on Today at 08:54:15 PM »
60 degrees out today.  Or more.

10 gallons fermenting.  Stogie. Fire pit.

Sounds like a day well-spent!
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Ingredients / Re: First lager- Vienna lager
« Last post by goschman on Today at 08:36:46 PM »
Sterling, Mt. Hood, Liberty, and Crystal, and Ultra are pretty much interchangeable, and all are delicious.
In a recipe like this, definitely.

To the OP, your recipe looks tasty - and it should be ready in plenty of time for Cinco de Mayo. I'm brewing my first Vienna lager in a couple of weeks myself, but I'm shooting for something closer to Negra Modelo. One of my brewing goals for this year is trying to keep something seasonal on tap at the appropriate times, and Vienna fits the bill for the spring.

My Vienna is modelo inspired and probably one of the most drinkable beers I brew.
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Yeast and Fermentation / Re: English bitter cool ferment
« Last post by pabuffon on Today at 08:13:30 PM »
Right that's what I was thinking, something is not adding up.  I was expecting to get 1.008 for my FG.  I do all my gravity readings with the same hydrometer and correct for temperature with a Thermopop thermometer.
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Yeast and Fermentation / Re: Wyeast Discontinuing Some Strains
« Last post by hopfenundmalz on Today at 08:12:00 PM »
Not a happy camper...they drop 2001 because of lack of interest, what's next, 3724? I realize this is a business...but they have some lousy yeast that are still on the list to be dropping classics like 2001...

If you can get WLP 800, that is said to be equivalent.
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Beer Recipes / Re: beer tastes and kinds
« Last post by satchman on Today at 08:09:41 PM »
I agree with big Scottish Ales and Doppelbocks - these are definitely what jumps to mind when I think malty sweet. American Amber is another choice. And if yeast character is important, then I'd go with Dunkelweizen.
Agreed, though I've had some American Ambers that were pretty significantly hopped, so check the tasting notes

Sent from my XT1635-02 using Tapatalk

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Beer Recipes / Re: beer tastes and kinds
« Last post by erockrph on Today at 08:05:31 PM »
I agree with big Scottish Ales and Doppelbocks - these are definitely what jumps to mind when I think malty sweet. American Amber is another choice. And if yeast character is important, then I'd go with Dunkelweizen.
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Beer Recipes / Re: beer tastes and kinds
« Last post by dmtaylor on Today at 08:01:59 PM »
I'm thinking the OP might enjoy a British beer such as Samuel Smith's Old Brewery Pale Ale or Belhaven Scottish 80/- or 90/-.  Those are some beers I think of immediately when I hear someone wanting bready and malty.  I don't disagree with the doppelbock recommendations; however, there are other styles with a different sort of maltiness to them, as well as a touch of sticky sweetness.
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Ingredients / Re: First lager- Vienna lager
« Last post by erockrph on Today at 08:01:03 PM »
Sterling, Mt. Hood, Liberty, and Crystal, and Ultra are pretty much interchangeable, and all are delicious.
In a recipe like this, definitely.

To the OP, your recipe looks tasty - and it should be ready in plenty of time for Cinco de Mayo. I'm brewing my first Vienna lager in a couple of weeks myself, but I'm shooting for something closer to Negra Modelo. One of my brewing goals for this year is trying to keep something seasonal on tap at the appropriate times, and Vienna fits the bill for the spring.
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