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Old 03-13-2012, 12:26 AM   #1
Maxkling
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Oct 2010
Atlanta, Georgia
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7lb Munich 55%
5lb Pilsner 39%
.5lb Melanoiden Malt 4%
.25lb Carafa II 2%
1oz 60min FWH Hallertauer Mittelfrueh
1oz 30min Hallertauer Mittelfrueh

OG 1068
FG 1017
SRM 17.8
IBU 25
Mash at 156

Yeast WYeast 2124, 2206, 2308

So how does it look, and of those 3 yeast what would you recommend?


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Old 03-13-2012, 02:08 AM   #2
binkman
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Feb 2011
Baltimore, Maryland
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I get the impression from reading around a bit that 2124 is the most user-friendly.


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Old 03-14-2012, 10:16 PM   #3
Maxkling
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Oct 2010
Atlanta, Georgia
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So looking into it 2124 looks like it would be a good choice. Now any comments on the recipe.
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Old 03-15-2012, 12:27 AM   #4
markg388
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Nov 2009
seattle
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That recipe looks a lot like the one I brewed a few months ago, which was excellent. Except I used about half that much carafa and I thought it was just a tad too much. That recipe will be a on the dark side of the spectrum, you might want to change it depending on what you're looking for.

I'm guessing you have lagering experience and now how to make em nice and clean? that's the real important and difficult part.

 
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Old 03-15-2012, 12:51 AM   #5
944play
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Jul 2008
Santa Rosa, CA
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I've always gotten diacetyl from the 34/70 strain. Plus, 2308 is more flocculent, so I think it's more user-friendly for me.


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