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Old 03-06-2014, 07:07 AM   #21
schiersteinbrewing
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WLP833 - you won't regret it!
Second WLP833.
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Old 03-06-2014, 08:42 AM   #22
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Yeah I would definitely give it a shot. I haven't been disappointed in any if the times I've used it. Same strain grew a larger starter than needed saved some pitched needed. next batch repeat process.


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That's my standard operating procedure for any yeast.

Ok I'm going to probably pick up the yeast next Thursday and brew it not the Saturday after, but the one after that. Should give me plenty time to build a starter, cold crash and repeat.
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Old 03-11-2014, 12:20 AM   #23
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I was just saying, if I make more than enough yeast I can save some so that in the future I can use it for say an oktoberfest or Baltic porter. I'm really looking forward to getting into German styles. Can I be the first to make an OPL? Oktoberfest+IPA? lol
I had the same exact idea. OPL can be a thing!
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Old 03-11-2014, 01:26 AM   #24
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I've had great success with Wy2124. Dry, crisp, clean and drops clear. Hasn't let me down yet. WL940 was also above average.

I've had acceptable results with 830, 833, 835 and 838. All were good except a colossal failure with 838 once. My palette probably isn't sophisticated enough to differentiate lager yeasts yet, but those 4 all tasted approximately the same to me.

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Old 03-11-2014, 08:51 AM   #25
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I have a pretty good understanding of ale yeasts, but lager yeast is new territory, as is lager brewing. I got the temp controller because German style lagers are my favorite style, even tho I've been bitten by the hop crave lately. I'll still take a good dopple or ofest over anything.
I tried a Baltic porter the other day and thought it was fantastic.

I think I am going to give the 833 a go this time around. The tough thing will be to brew again with a different yeast, just to compare since by the time I do brew again, the first batch will probably be long gone, or will have aged to a different profile.

Thanks for all the input!

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Old 03-12-2014, 08:15 PM   #26
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Ok I have a couple questions

I have 2 six gallon carboys. Would I be ok fermenting in an 8 gallon plastic bucket?
How much trub loss can I expect when racking to the secondary? I want to do 6.25 or 6.5 gallons in the primary to fill my 6g carboy to maximize the amount of beer I'll have to drink and also minimize head space in the secondary while lagering.

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