Home Brew Forums > Recipe Database > HomeBrewTalk.com Recipe Database > Light Hybrid Beer > All-Grain - BierMunchers “Helles Belles” (Munich Helles, AG)

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Old 11-09-2013, 09:10 PM   #121
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Gonna brew this one tomorrow with halertau. Didn't find time to make a starter this week, made it this morning. Debating whether it's worth pitching since I usually decant. I made the starter with extra light DME, but this is a delicate beer. Should I pitch the whole 1L starter of WLP029 or save it for a brew Tues (when i can decant) and pitch nottingham?

EDIT: Problem solved; I forgot about my wheat pale fermented with WLP029 that I will transfer to secondary (dryhop) and pitch slurry. I usually dryhop right in the primary and toss yeast when i rack to the keg. My starter will be ready for a brew on Tuesday. I'm thinking altbier or a hoppy session...
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Old 11-10-2013, 08:04 PM   #122
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I want to make this one soon. I like the idea of brewing it more like an ale since I've never prepped for lager temps before.

My question is I'd like to save a little money on buying another yeast strain. What do folks think about using WLP036 alt yeast for this one? I mean I know I'll get beer, but would this strain really take it out of the Helles range?
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Old 11-10-2013, 08:10 PM   #123
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That is pretty much the same yeast as the original recipe calls for. Really this is closer to a Kolsh then a helles
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Old 12-04-2013, 04:31 AM   #124
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I was shocked at how dark this turned out compared to when I transferred it into the fermentor. I was also surprised at how hoppy the hydrometer sample was. Then it dawned on me that this was probably the IPA that I brewed the same day and I had labelled the fermentors wrong. If anyone has always wanted to know what this beer would taste like dry hopped with 1.5 oz of Centennial, I'll be able to tell you in a couple of days. I got it off the hops after 3 days. The hydrometer sample didn't seem to have too much hops presence, but until it's carb'ed I won't be able to give an accurate review.
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Old 12-09-2013, 09:14 PM   #125
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Its my first time brewing a psuedo-lager. Do I need to do a diacetyl rest? Warm back up to room temp for a few days? Or can I keg after 2-3 weeks and lager? I'm fermenting at roughly 52degrees. Any help would be appreciated. Thanks!
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Old 12-09-2013, 09:44 PM   #126
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Quote:
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Its my first time brewing a psuedo-lager. Do I need to do a diacetyl rest? Warm back up to room temp for a few days? Or can I keg after 2-3 weeks and lager? I'm fermenting at roughly 52degrees. Any help would be appreciated. Thanks!
What yeast are you using?
Would be a bit cold for an ale yeast.

thanks Kevin
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Old 12-09-2013, 10:10 PM   #127
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If you are going to use the Kolsch yeast I would ferment it at about 60 deg f then transfer to a keg and and condition it for 2 to 3 weeks.
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Old 12-09-2013, 10:21 PM   #128
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I'm using the kolsch yeast.. I'll warm it up closer to 60?
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Old 12-10-2013, 02:03 AM   #129
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If you are going to use the Kolsch yeast I would ferment it at about 60 deg f then transfer to a keg and and condition it for 2 to 3 weeks.
+1 - I just kegged 5 gallons of this last weekend, very tasty! The kolsch yeast performs well for this grain bill. I fermented this one in my basement which was about 59/60 ambient - Came out pretty clean with just a little bit of sulfur to it. After a week of cold conditioning it's starting to clear and the residual sulfur has pretty much faded. 1 more week and this beer will be as clean as a lager!
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Old 12-11-2013, 04:03 AM   #130
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I would mash this at 150 and use 1/2 pound of melanoiden malt instead of the Munich and Vienna.
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