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**mmccurdy** · 01-31-2012, 08:32 AM

Quote:

Originally Posted by Rubes

Is this the same style as Hacker Pschorr Munich Gold? That is one of my favourite beers and I'd love to be able to make something close to it.

x2... I'm all for Reinheitsgebot as much as the next guy, but more than that I'm after that super-crisp helles that's poured off the wooden keg in their gastropub in München. I'm definitely not above using wheat, etc. if the homebrew elite tell me it's the way to go. What's the verdict on this one?

YeastieBoys · 10-18-2012, 10:03 PM

I have this recipe going right now with the SF lager yeaat. Been fermenting for almost 2 weeks at 60 degrees. I plan on doing another batch in a week with the same yeast. I'm getting a lot of sulfur after 11 days. I'll probably lager right from the secondary in a couple of days. Has anyone else used the SF yeast?

jdgapc · 04-02-2013, 01:14 AM

Quote:

Originally Posted by YeastieBoys

I have this recipe going right now with the SF lager yeaat. Been fermenting for almost 2 weeks at 60 degrees. I plan on doing another batch in a week with the same yeast. I'm getting a lot of sulfur after 11 days. I'll probably lager right from the secondary in a couple of days. Has anyone else used the SF yeast?

Any update on how the San transistors yeast tired out?

jdgapc · 04-02-2013, 01:15 AM

Quote:

Originally Posted by YeastieBoys

I have this recipe going right now with the SF lager yeaat. Been fermenting for almost 2 weeks at 60 degrees. I plan on doing another batch in a week with the same yeast. I'm getting a lot of sulfur after 11 days. I'll probably lager right from the secondary in a couple of days. Has anyone else used the SF yeast?

Any update on how the sf yeast turned out?