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Is the consensus that S-04 is the proper yeast for this beer? I'll be brewing it up this year.
Is the consensus that S-04 is the proper yeast for this beer? I'll be brewing it up this year.
Depends on your taste. I've had variations of O-fests...some were malty sweet, others you'd have thought they were nothing more than an amber.
I lean towards the malty sweet when an O-fest is in season. Leaves turning. Air getting crisp. Still smell the fresh cut grass of Autumn.
If you're brewing this for a warmer weather event, and -05 might get this a bit dryer.
Well I'd guess a QUART of lager yeast will work very well.i am going to brew this friday,
i have a quart of San Francisco Lager yeast from a batch of steam beer i made that i plan to use. i think that should work really nicely
what do you guys think?
Is the consensus that S-04 is the proper yeast for this beer? I'll be brewing it up this year.
Can anybody break it down for a 5 gallon batch. Thank you...
I'd like to know this as well. Do you just cut the recipe in half?
I've got a 5 gallon batch coming off the secondary in the next week. This stuff is beautifully clear, light and refreshing. Hop balance is great and maltiness comes through well without being overbearing. Thanks for contributing a great recipe biermuncher!
I've got a 5 gallon batch coming off the secondary in the next week. This stuff is beautifully clear, light and refreshing. Hop balance is great and maltiness comes through well without being overbearing. Thanks for contributing a great recipe biermuncher!
I think you're good with a complete MO substitute. This is supposed to be on the malty side and the MO will just compliment that profile a bit.Since I have a bit of MO that I would like to use up, how would this rate if it was subbed for the Pils? Would I need to cut back on the Munich? Would you advise against using MO since the recipe has plenty of of specialty grains? Going for the sweet malty profile is what is being acheived, so I would think MO would accentuate this? Thoughts.
Would you mind posting your recipe for the 5 gallon batch so I could see where your quantities fell compared to the original recipe.
I'm doing a 10g batch of this bad boy today! Currently 10min. into the mash.
I am leaning towards using the s-05.
Brand names don't matter. Either will do.these probably sound like dumb questions, but as i brew i'm starting to use new ingredients and want to make sure of a few things.
For the ger. pilsner malt, would you recommend the weyermann (i assume it's german) or would simple briess work?
Also, i have some sealed hallertau from a beer i didn't make. I guess the package is a year old now, but it's been in the freezer. Can i use it or should i just stick with the tet. and get new hops?
thanks
Brand names don't matter. Either will do.
Use up that hallertau. It's a great hop and a year in the freezer is no issue.
Do you get any of the fruity esters from the S-04 in this recipe. I think i'm going to brew a variant of this recipe this weekend, but i'm worried the esters would show to much and distract from the maltiness. Maybe ferment cooler (60-62ish)? Or maybe mash a little higher and use notty?
BierMuncher, I worked up my own 5 gallon partial mash version of this to brew in a couple of days. Here are the specs, what do you think?
3.5 Lbs Light LME
2.25 lbs Vienna
1.75 lbs Munich
1 lb 20L
1 lb Aromatic
.5 lb 40L
.5 lb Cara-pils
1 oz Hallertau @ 60
.5 oz Hallertau @ 45
.5 oz Hallertau @ 30
Wyeast 2112 Californa Lager (for my 68 degree basement), using the same fermentation schedule as you.
My program is saying OG should be about 1.054, 25 IBU's and the color should be about 11 SRM.
Should this beer turn out pretty close to yours? Thanks for the help.
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