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I’ve had similar results mixing Weizen beer yeasts, such as fermenting with WLP 351 then towards the end of fermentation pitching WLP 380. Adds lots more complexity

I just switched over to Lallemand Munich Classic dry yeast, love it so far. Cheaper than the liquid guys and seems to have plenty of banana and clove when I want it.

that’s pretty high-tech!

I believe so. It’s just awkward handling it. I set it up on bar stools after filling it. I only had 5 gallons in it, can easily fit 7 next time.

I recently brewed a Weissbier and tried open fermentation like the Bavarians do, open and shallow. I drilled out a hole for my SS304 Brew Bucket spigot to bottle directly from it once it’s just shy of complete fermentation. I had to lug my chilled brew kettle to my basement to fill it, carrying...

I used about 1/3 packet of 34/70 dry lager yeast about 6 months ago, then crimped and kept the rest in a zip lock bag in the basement. Would the remaining yeast be good to use for keg conditioning? I naturally carbonate my kegged beer with fresh wort, the batch I’m set to keg and krauesen/keg...

I have a spunding valve, so it's about 10-12 psi. I totally forgot about pressure fermentation subduing the esters in certain beers like Bavarian Weizens, which is why they open ferment them in a lot of German breweries. I just feared not getting proper carbonation when bottling, so I picked...

I take it you've seen the video from kegland on the upgrades for the Fermentasaurus 2. I have the original with the pressure kit and love it, but the upgrades spoken of in the video make buying the new Generation 2 version a must-have. The video and comments suggested it's launching in...

I've waited several years for this yeast to come back around. I made a Dark Czech Lager with it a few weeks ago and fermented it in my Fermentasaurus in the garage at 50-55F under pressure. I only did a half-gallon starter, and had an OG of 1,070. I brewed the batch with 7 lbs of Czech...

Sorry for the late reply! I have tried batch after batch of true-to-style Bohemian Lager, and I would add that you MUST use very, very soft water to brew with. If you can get spring water with low ppm's (50 or so) of hardness you're off to a good start. Harder water will not give you the soft...

I'm eyeing a Bohemian pilsner as an upcoming brew, and wonder if this malt is undermodified or not. I used to use the Budvar malt, which was fantastic; I would double-decoct it and had great results. Anyone try this new stuff from weyermann that looks like it's grown in the Czech Republic but...