Recent content by PizzaPapa

Biggest pet peeve! It's probably one of my favorite yeast, yet I constantly find people more or less insisting that it's only good for mexican-style lagers. It makes such a great dark lager too. But unfortunately my local homebrew store sometimes can't move it outside of summertime because most...

I used it in a hazy a few months back. Long story short: it was awesome. The esters were lovely and really complimented the hops. Only issue is that it took forever to get the hop burn out, but that was definitely my fault there. I still remember bringing in some to share with coworkers...

S-189 is what a local brewery more or less uses as their house lager recipe, since theirs are usually a bit more on the malty side. They use it in their Dark Lager to good results, so I could imagine it being great in a doppelbock.

It works great in stouts, especially ones like Oatmeal Stouts or Milk Stouts - ones where you want some residual body and sweetness. Probably would work out great in a London Brown Ale. The main thing to remember is just to ferment on the colder side and you won't get a fruity ester bomb. While...

A friend of mine used to be a production brewer for Oskar Blues. According to him, it was their house lager strain - even for their American-style lagers. I think he implied that their Light Lager uses it. I've heard more local breweries near me saying kind of the same thing too and it seems...

Personally I love it since it adds a lot of good fruity character that compliments hops in fruitier styles like Hazy IPAs. Plus, it's possible to use its infamous pH drop to an advantage, since it can brighten up hop character even after heavy dry-hopping raises the pH. Also can taste very...

It's honestly one of my favorite yeasts to work with so far and seems to just make any hazy ipa work - at least for me personally. I've been meaning to try out the dry Ebbegarden for a while but I've been having a heck of a time finding it in the USA. How were you able to get your hands on it...

Super old and three years late but I figured I'd add some input. I've used both to good results and honestly still LOVE using POG. Kept a culture going ever since it was released. POG works great in IPAs, especially Hazy IPAs. According to Imperial themselves, it's an isolate of the Ebbegarden...

Update: yesterday I decided to cook up some beer brats for labor day and my go-to cooking beer is Modelo. Figured that now that it's lagered for just shy of a month, I might as well do a side by side comparison. Sadly I didn't take any pictures but here's what I noticed: Baja-fermented beer was...

Small update: So my mexican-style lager is currently in a keg, lagering. It's checking pretty much every single box it should, other than being slightly sulfury. I did pressure ferment (about 5psi) so there's a chance that just trapped sulfur in as I've had even WLP940 do before. But no esters...

I've got a batch of my stand-by mexican lager going with Baja. So far, it's honestly not bad. No real big esters or phenols, just kind of a yeasty taste. This is before lagering, so I'm sure that'll go away fast.