[klickitat jim]

A Helles and a Dunkel this weekend. And I'm doing them analog style, so they won't have that strange wifi aftertaste

[Wort-H.O.G.]

A Helles and a Dunkel this weekend. And I'm doing them analog style, so they won't have that strange wifi aftertaste

wifi is the new decoction...haven't you heard?

[HoosierBrew]

A Helles and a Dunkel this weekend. And I'm doing them analog style, so they won't have that strange wifi aftertaste

Nice. I get better attenuation on wifi though.   

[69franx]

I am planning on 6G of Ron "Bluesman" Price's Ringler Pilsner from the wiki here. I will be spiltting into 2 3G batches, 1 with 830 and 1 with 833. I have looked at so many posts about these 2 and lager yeasts in general, I just want to find out for myself. Just over 11# Avangard Pilsner, and Hallertauer Mittelfrueh at 60,1, and 0 minutes to 1.051OG, with 30.4IBUs calculated. I plan on leaving out the rice hulls his recipe called for, unless someone can tell me why I need them for this recipe...

[Wort-H.O.G.]

A Helles and a Dunkel this weekend. And I'm doing them analog style, so they won't have that strange wifi aftertaste

Nice. I get better attenuation on wifi though.   

they key is 5ghz wifi-otherwise you just don't get that wireless forward taste.

[Wort-H.O.G.]

I am planning on 6G of Ron "Bluesman" Price's Ringler Pilsner from the wiki here. I will be spiltting into 2 3G batches, 1 with 830 and 1 with 833. I have looked at so many posts about these 2 and lager yeasts in general, I just want to find out for myself. Just over 11# Avangard Pilsner, and Hallertauer Mittelfrueh at 60,1, and 0 minutes to 1.051OG, with 30.4IBUs calculated. I plan on leaving out the rice hulls his recipe called for, unless someone can tell me why I need them for this recipe...

both exceptunal yeast. i think 835 is the best of both of 830 and 833.

[HoosierBrew]

A Helles and a Dunkel this weekend. And I'm doing them analog style, so they won't have that strange wifi aftertaste

Nice. I get better attenuation on wifi though.   

they key is 5ghz wifi-otherwise you just don't get that wireless forward taste.

Yeah, and if you lose connectivity, you'll throw fusels. Sucks.

[HoosierBrew]

833 is very nice, too.

[Wort-H.O.G.]

I am planning on 6G of Ron "Bluesman" Price's Ringler Pilsner from the wiki here. I will be spiltting into 2 3G batches, 1 with 830 and 1 with 833. I have looked at so many posts about these 2 and lager yeasts in general, I just want to find out for myself. Just over 11# Avangard Pilsner, and Hallertauer Mittelfrueh at 60,1, and 0 minutes to 1.051OG, with 30.4IBUs calculated. I plan on leaving out the rice hulls his recipe called for, unless someone can tell me why I need them for this recipe...

rice hulls...no sir. thats just likely a personal system use on his part considering that grist.

[69franx]

I am planning on 6G of Ron "Bluesman" Price's Ringler Pilsner from the wiki here. I will be spiltting into 2 3G batches, 1 with 830 and 1 with 833. I have looked at so many posts about these 2 and lager yeasts in general, I just want to find out for myself. Just over 11# Avangard Pilsner, and Hallertauer Mittelfrueh at 60,1, and 0 minutes to 1.051OG, with 30.4IBUs calculated. I plan on leaving out the rice hulls his recipe called for, unless someone can tell me why I need them for this recipe...

both exceptunal yeast. i think 835 is the best of both of these.

Ken, you think which is the best of these 2? I am assuming you mean 833, I have not used either or made a pilsner before this. I know everyone seems to say 830 for hoppy and 833 for malty, but I see them used in similar recipes, so I am looking to find out which I like.

[Wort-H.O.G.]

I am planning on 6G of Ron "Bluesman" Price's Ringler Pilsner from the wiki here. I will be spiltting into 2 3G batches, 1 with 830 and 1 with 833. I have looked at so many posts about these 2 and lager yeasts in general, I just want to find out for myself. Just over 11# Avangard Pilsner, and Hallertauer Mittelfrueh at 60,1, and 0 minutes to 1.051OG, with 30.4IBUs calculated. I plan on leaving out the rice hulls his recipe called for, unless someone can tell me why I need them for this recipe...

both exceptunal yeast. i think 835 is the best of both of these.

Ken, you think which is the best of these 2? I am assuming you mean 833, I have not used either or made a pilsner before this. I know everyone seems to say 830 for hoppy and 833 for malty, but I see them used in similar recipes, so I am looking to find out which I like.

should have clarified.....i like both 830 and 833 very much. of the two if i had to pick, I like 830 better for my pils....but both are rock solid choices.  as far as 835, i feel its contributes the best of what 830 and 833 offer.

EDIT: also for higher OG (1.060+) , I like 830 vs  833 as I have achieved higher attenuation.

[69franx]

Sorry, I just missed the reference on 835, as I did not see it listed on MrMalty's white labs strain chart. I now see on white lab page that it is the seasonal German Lager X that is also currently being discussed. I just picked up vials of 830&833, so maybe the 835 for my next batch if still around

[Wort-H.O.G.]

Sorry, I just missed the reference on 835, as I did not see it listed on MrMalty's white labs strain chart. I now see on white lab page that it is the seasonal German Lager X that is also currently being discussed. I just picked up vials of 830&833, so maybe the 835 for my next batch if still around

lots of styles can be made with those 3 strains.....you'll just have to crank up production!

[brewsumore]

Tomorrow I will be making 11 gal of single infusion mash (149 - 150F) German Pilsner.  Continental pilsner malt (Best Malz) plus 3% melanoidin.  Magnum, hallertau mittelfruh, and spalt hops, and 34/70 yeast rehydrated, and plan to pitch cool around 48F, and after a few days hold at 52 - 54F for remaining ferment.

[HoosierBrew]

Brewing an APA tomorrow.  1056OG, 41 IBU.  76% 2 row, 17% MO, 7% C40. I don't like a lot of MO in American styles, but I feel this amount is more akin to using biscuit or Victory, except I like the flavor better. Magnum to bitter, and the rest of the hops (Azacca/Cascade) are going in the hop stand . Will dry hop with the same. This one probably won't last long.