Recent Posts

Pages: 1 ... 7 8 [9] 10
81
Beer Recipes / Re: CSI Lager recipes?
« Last post by JJeffers09 on Today at 09:00:17 AM »
Maibock is Munich Helles, and Munich Helles is Maibock, am I wrong?
82
The Pub / Re: Hofbräuhaus has happy hour!
« Last post by Pinski on Today at 08:50:20 AM »
There's a Hofbrauhaus in Cleveland?  Dang.
83
Yeast and Fermentation / Re: Winter Wyeast PC Strains
« Last post by Joe Sr. on Today at 08:49:57 AM »
Cool.  Thanks for posting.

I've got two packs of 1768 waiting to go.
I'll be interested in your impressions of this yeast when you have a chance to use it. The obvious beers to try to brew with it is something British, particularly a bitter, and you should brew a nice British beer to see if it gives what you're after. HOWEVER, make sure to collect some slurry/yeastcake and follow up with an american style beer (pale ale, amber ale, ipa, american brown, blonde even, etc) because I'm liking how my amber ales are coming out with this strain (haven't brewed my blonde yet). It's plenty neutral that it doesn't impress me as a british yeast strain and brings more to the beer than the usual standby (chico). It's all just opinion of course.

It may be a bit.  I've got two batches of bitter waiting to be bottled.  These were a test of S-04 at different temps. 
84
Beer Travel / Re: What You Can Expect After 3 Weeks in Germany.
« Last post by Pinski on Today at 08:45:53 AM »
I'll be in Munich in 2 months, any particular place to visit?

Did you drink any kellerbier or Zwickelbier? One of my fav styles!

Hopefully Jeff will chime in, he's spent a lot of time in Germany.

I just visited for my first time last fall, if you're a first timer I would say you should definitely stop by the Hofbrauhaus in the city center. Very historic and awe inspiring, at least I found it to be. The beer aint bad either. Pick up a copy of the Beer Drinker's Guide to Munich.
85
The Pub / Re: Hofbräuhaus has happy hour!
« Last post by davidw on Today at 08:45:07 AM »
I need to find my way up there sometime soon, but I can't seem to pull myself away from Timber Creek and/or Sprague Farm in NW PA!
86
Beer Travel / Re: What You Can Expect After 3 Weeks in Germany.
« Last post by weiht on Today at 08:37:18 AM »
I'll be in Munich in 2 months, any particular place to visit?

Did you drink any kellerbier or Zwickelbier? One of my fav styles!
87
The Pub / Re: in trouble again :(
« Last post by Pinski on Today at 08:32:32 AM »
Obviously you are unable to grasp my long term plan, so let me spell it out for you:
1. Dither endlessly about recipes.
2. Brew beers in 6 days.
3. Achieve world dominance.

I knew it! ;)
88
Yeast and Fermentation / Re: Winter Wyeast PC Strains
« Last post by stpug on Today at 08:11:41 AM »
Cool.  Thanks for posting.

I've got two packs of 1768 waiting to go.
I'll be interested in your impressions of this yeast when you have a chance to use it. The obvious beers to try to brew with it is something British, particularly a bitter, and you should brew a nice British beer to see if it gives what you're after. HOWEVER, make sure to collect some slurry/yeastcake and follow up with an american style beer (pale ale, amber ale, ipa, american brown, blonde even, etc) because I'm liking how my amber ales are coming out with this strain (haven't brewed my blonde yet). It's plenty neutral that it doesn't impress me as a british yeast strain and brings more to the beer than the usual standby (chico). It's all just opinion of course.

I'm planning on trying the 1768 next weekend in a 100% Golden Promise ale, though I'm still deciding on pitch rate and fermentation temp.
I'm also very interested in your impressions and process. Keep us posted.

Sounds like I'm not missing much so far. I can only get White Labs locally, so I have to order Wyeast online. I only like to order liquid yeast from MoreBeer, since they are the closest to me, but still doesn't have the winter seasonals yet.
As far as missing out on a hugely British yeast strain, you're definitely not missing out (IMO). So far I'm happy with the beers I'm producing with 1768, but I would not choose it for my estery british beers. I'm liking it in my american ales though; it seems to have more to it than the old fallback (chico) but not so much that you're thinking about it when drinking.

One characteristic that I've noticed in both beers I've had a chance to drink plenty of is that they both contain noticeable body. This is not too surprising in the amber ale that used a high percentage of crystal malts, but it WAS surprising in my best bitter that had a dash of crystal plus some invert that would lighten the body. I may be wrong but I suspect that this strain has a higher level of glycerol production than the average yeast, which enhances the mouthfeel of the beer a fair amount. Belle Saison and 3711 would be another notable yeast strain with increased glycerol production, thus the reason it can produce a 1.000 beer with big mouthfeel. All speculation of course.

Edit: Lastly, 1768 is not a great flocculator. It eventually clears but takes it's time. Even gelatin has not worked very well. It may just be my process, ingredients, or some other factor.
89
All Grain Brewing / Re: Rahr 2-row, Golden Promise Lovibond and BrunWater
« Last post by BrodyR on Today at 08:08:04 AM »
Just brewed with TF Golden Promise and a touch of Acid Malt. Setting the color to 7 matched the pH. Seems pretty high.. maybe the Weyerman acid malt was a bit extra acidic or my water a little harder than reported.
90
I do a double dry hop with all of my Northeast type IPA's.

Dry hop #1 goes into the primary fermenter at day #5 so that there is still some fermentation going on to hopefully limit any O2 pick up.

Dry hop #2 is done in a CO2 purged dry hopping keg.  I use a double screen over the dip tube.  I fill keg with star san, push it out with CO2.  Open lid, add dry hops to keg (free, not bagged).  Rack from fermenter onto hops.  Purge head space with CO2 again.  Let it sit for 2-3 days and then jump it from the dry hop keg to a serving keg (purged).  Leaves all the hop material behind.  This is the strategy I use for the dry hop keg - it takes a time or two to get a process down, but once you do, it works great: http://www.bear-flavored.com/2014/09/how-i-dry-hop-my-ipas-with-no-oxygen.html
Pages: 1 ... 7 8 [9] 10