[denny]

I brewed late Friday afternoon into the evening.  80% Avangard Pils, 20% Bonlander Munich.  24 IBUs of Edelweiss to bitter and then a ½ ounce late.  Third run of Novalager which took off in about three hours.  This morning it's chugging along like it's being paid overtime.    The harvested yeast in the flask settled nicely from the prior batch.  The wort was so nice and clear on top of the yeast.  I still haven't sampled much of the Nova beers but I hope to get my Festbier on tap soon .. that was my first Nova beer.  Cheers Beerheads.

Possibly interesting note....I was recently at a seminar with 4 big time commercial lager brewers. All said that they looked for and preferred an 8+ hour lag.  FWIW, all said they used 34/70.

[BrewBama]

Good thing we’re homebrewers and not big time commercial lager brewers.

[dannyjed]

Brewed an Amarillo Rye Pale Ale today.


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[denny]

Good thing we’re homebrewers and not big time commercial lager brewers.

Indeed.  That's my constant refrain. Which is why I posted it as an interesting data point for those who care. Some people like to emulate commercial practices.

This is also why I trust my own experience over manufacturer recommendations. Others prefer to use those recommendations.

[tommymorris]

Festbier 2023. 70% Pils, 29% Munich 1, 1% Melanoidin. 1055 OG, 23 IBU w/ Magnum equal doses at 60 and 5 minutes. Saflager S-189 yeast.

I decided to delay my festbier to wait for the summer heat to break. I should be drinking it at the end of October through November. That seems like actual Fall timeframe here in Huntsville, AL.

[Village Taphouse]

Indeed.  That's my constant refrain. Which is why I posted it as an interesting data point for those who care. Some people like to emulate commercial practices.

This is also why I trust my own experience over manufacturer recommendations. Others prefer to use those recommendations.

I'll be honest .. I brew what I like and I follow what I consider to be "good practices".  Do I wring my hands over tiny details?  I don't.  A lot of what I do has my experienced already baked into it and I truly enjoy making and drinking my beers and so do friends, family and neighbors.  I rarely have a batch that doesn't satisfy me and if I do it almost always points back to something I did .. user error.  There are plenty of times where I'm using something (like Nova) that I haven't used before and so I look at manufacturer suggestions.  Fine.  But on most batches I'm on autopilot.  I design a recipe based on my tastebuds and 24 years of brewing experience.  I prepare the same way each time.  I brew using the same process every time.  What happens when the yeast is introduced is out of my hands but it's almost always something good.  I don't bob and weave on every new homebrewing ripple anymore.  I might learn about something new and decide if it applies to me and go from there. 

[Andy Farke]

Festbier 2023. 70% Pils, 29% Munich 1, 1% Melanoidin. 1054 OG, 23 IBU w/ Magnum equal doses at 60 and 5 minutes. Saflager S-189 yeast.

I decided to delay my festbier to wait for the summer heat to break. I should be drinking it at the end of October through November. That seems like actual Fall timeframe here in Huntsville, AL.

I'm making a festbier right now, too! I delayed for similar reasons...we're still in pilsner time for SoCal, and a festbier is just going to taste better (to me) around the holidays.


My recipe is 75% pilsner malt, 13% light munich, and 12% Vienna malt to hit 1.056 s.g., with Hallertauer Mittelfrueh at 60 and 5 minutes to hit 20 IBUs. I'm using Novalager as an experiment, because it's supposed to be a bit more malt-forward. For the pilsner and Munich, I'm using a mix of Viking and Weyermann floor-malted Bohemian pilsner, and a mix of "regular" and floor-malted Bohemian Munich-type malt, mainly to use up some odds-and-ends from my Bohemian dark lager project last weekend.


I also just kegged my altbier from two weekends ago...figured I would take advantage of having my equipment out and the sanitizer mixed. It makes for a busier brew day, but is a good prod to get things out of the fermenter and into the keg.

[tommymorris]

Festbier 2023. 70% Pils, 29% Munich 1, 1% Melanoidin. 1054 OG, 23 IBU w/ Magnum equal doses at 60 and 5 minutes. Saflager S-189 yeast.

I decided to delay my festbier to wait for the summer heat to break. I should be drinking it at the end of October through November. That seems like actual Fall timeframe here in Huntsville, AL.

I'm making a festbier right now, too! I delayed for similar reasons...we're still in pilsner time for SoCal, and a festbier is just going to taste better (to me) around the holidays.


My recipe is 75% pilsner malt, 13% light munich, and 12% Vienna malt to hit 1.056 s.g., with Hallertauer Mittelfrueh at 60 and 5 minutes to hit 20 IBUs. I'm using Novalager as an experiment, because it's supposed to be a bit more malt-forward. For the pilsner and Munich, I'm using a mix of Viking and Weyermann floor-malted Bohemian pilsner, and a mix of "regular" and floor-malted Bohemian Munich-type malt, mainly to use up some odds-and-ends from my Bohemian dark lager project last weekend.


I also just kegged my altbier from two weekends ago...figured I would take advantage of having my equipment out and the sanitizer mixed. It makes for a busier brew day, but is a good prod to get things out of the fermenter and into the keg.

Jinx, you owe me a coke!

[goose]

Brewing my coffee porter on Tuesday.  Then a Dunkles Weissbier (a.k.a. Dunkleweizen) a few days later.

[Village Taphouse]

I was able to sample a bit of my Festbier made with Novalager last night and I declare it delicioso.    I had some concerns but they have been put to bed.  This morning I was noodling with other recipes that could use this yeast and I probably won't make all of these (or I'll make some of them with a different yeast) but I have FIVE recipes drawn up ... Vienna Lager, a Czech Pilsner using fresh Sterling instead of Saaz, a Texas-style Pale Bock (similar to Celis'), a lager with 65/35 Pils/Bonlander and Hallertau Mitt and then a similar recipe but with some percentage of flaked corn and Edelweiss. 

[Iliff Ave]

Alt

75% pils
22% Munich ii
2% caramunich iii
1% chocolate wheat

Magnum, tradition, callista hops 38 IBU

Koln 1.053

[ynotbrusum]

Repeating my same recipe from last week to stock up on some football game lagers.  The choice of my crew by far.

[ScallyWag]

Experimental tweaking based loosely off past recipes.  Not sure what it is, maybe you can tell me.  (Roggenbier/Alt, perhaps?)

25% Rye
20% Pilsner
25% Vienna
10% Munich
15% Red-X (dark munich, sort of)
  2% Melanoidin
  3% CaraMunich III

approx 36 IBUs, from Adeena & Mandarina Bavariana, about 3/4 of those IBUs @FWH (so, 50 minutes worth of boiling), 1/4 of the IBUs from @10 minutes

Mashed 90 minutes at 149F; [edit:] boiled 50 minutes.  OG = 1.052

Whirlpooled the leftovers of Mandarina Bav at 145F during cooldown (I was hoping to go in at 180F but I missed it).  Not enough leftover to save for another brew.

Will ferment most of it with 3rd generation slurry of Koln yeast at 68F (current basement temp). 

Fermenting the remainder with Verdant slurry (it's a split-batch). 

[jeffy]

I think Roggenbier would use a hefe yeast and be lower in ibu's. Maybe you could call it a Rotbier?
This beer by any name would taste just fine.

[ScallyWag]

I think Roggenbier would use a hefe yeast and be lower in ibu's. Maybe you could call it a Rotbier?
This beer by any name would taste just fine.

Thanks Jeff - I had not heard of Rotbier before, so I had to look it up.  That does sound very much like what I am aiming at (but with Koln/Kolsch yeast) so yeah.  I guess that's what I'll call it.  Maybe 'Rot-Rye' pronounced in a Scooby-Doo voice.

The smaller half-batch I ended up going with my old fave Verdant, so it will have more esters, and probably a tad more body and residual sugars, but I'm expecting this one to still attenuate pretty low & dry.  It will be fun to compare them.  Loving this Lallemand Koln yeast, quite versatile.