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Old 06-04-2013, 11:59 PM   #1
reinstone
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Going to start some German lagers for my Octoberfest in the fall. Dry yeast is so much easier than a starter and decanting etc. would you be afraid to trusting a 4 month beer to 34/70? Or even more scary the unproven mangrove jacks. With an ale I've been happy, but that a lot of time and space. Thanks.
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Old 06-05-2013, 12:01 AM   #2
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Quote:
Would you trust dry yeast?
Almost exclusively.
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Old 06-05-2013, 12:39 AM   #3
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34/70and S-189 are both great yeasts

 
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Old 06-05-2013, 03:45 AM   #4
BigFloyd
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Dry yeast can make some excellent beer. It's just not as style-specific as liquid can be. I use either liquid or dry as needed. Just bottled a batch of SMASH beer (Vienna/Amarillo) that used Nottingham dry. Currently fermenting a Belgian utilizing WLP530 and a stepped-up starter.

Just make sure you pitch a sufficient amount (check Mr. Malty) and rehydrate the dry yeast in warm tap water before using.
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Old 06-05-2013, 03:30 PM   #5

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Originally Posted by reinstone View Post
Going to start some German lagers for my Octoberfest in the fall. Dry yeast is so much easier than a starter and decanting etc. would you be afraid to trusting a 4 month beer to 34/70?
Dry yeast is just fine. I love 34/70 but would probably go with S-189 or S-23 for your O-fest.
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Old 06-06-2013, 01:51 AM   #6
reinstone
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Originally Posted by osagedr View Post
Dry yeast is just fine. I love 34/70 but would probably go with S-189 or S-23 for your O-fest.
Now I will be making 2 lagers for octoberfest. But they will be a dortmunder and a helles. Possibly a pils.
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BL, CL, Miller etc. is like makin love in a canoe.....
its fkin close to water.
Lagering/conditioning: German pils, Dortmunder
Lagering:Kolsch, Dusseldorf alt
American Amber, Red ale
Double ipa, Rye ipa
Fermenting: German pils
Wheat 1,Wheat 2
All to be kegged and served by May 10

 
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Old 06-06-2013, 02:39 AM   #7
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Quote:
Originally Posted by reinstone

Now I will be making 2 lagers for octoberfest. But they will be a dortmunder and a helles. Possibly a pils.
I dont get it
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Old 06-07-2013, 12:40 PM   #8
reinstone
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Quote:
Originally Posted by oneandahalfshepherds View Post
I dont get it
Well, unfortunately I don't like The Octoberfest style, so I don't brew it. I do love other German beers just not a fan of that beer. I have read that Octoberfest beers aren't even served at Octoberfest in Germany anymore.

So......to explain, I will be making some German beers for a party I am going to have in the fall. And I am glad to report I will feel safe with the dry yeast, even on a 3 month beer! Thanks for the replies.
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BL, CL, Miller etc. is like makin love in a canoe.....
its fkin close to water.
Lagering/conditioning: German pils, Dortmunder
Lagering:Kolsch, Dusseldorf alt
American Amber, Red ale
Double ipa, Rye ipa
Fermenting: German pils
Wheat 1,Wheat 2
All to be kegged and served by May 10

 
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