Hey.
Planning on brewing more lagers. Have done one and it turned out well, but took long and kept from brewing other beers as was my only temp controlled fermentation fridge that was occupied for so long. Anyway, have a conical and temp controlled freezer now for lagering.
Was thinking I could reasonably brew, ferment, and lager 4 beers per year with 2-3 mos of lagering per brew.
I was thinking in the next year to brew a Munich Helles, doppelbock, maibock, and Oktoberfest.
Since I do not like to spend $8 or so give or take, for liquid yeast, and probably need multiple vials, and step up starters for 11g batches, I am wondering what to do.
I know any yeast would work, but I am wondering first off if a single strain can produce a great result for all 4 of those styles. Thought I would ask since I don't use lager yeast much, except for the one lager I brewed. Can a dry yeast work as well as a liquid for all these styles?
Also, was wondering how feasible harvesting and reusing lager yeast is. Especially if the yeast is going to be sitting idle for 2-3 months while the beer it was harvested from is still lagering. I'd of course have to build up a starter, etc
Thanks for any insight or advice.
Planning on brewing more lagers. Have done one and it turned out well, but took long and kept from brewing other beers as was my only temp controlled fermentation fridge that was occupied for so long. Anyway, have a conical and temp controlled freezer now for lagering.
Was thinking I could reasonably brew, ferment, and lager 4 beers per year with 2-3 mos of lagering per brew.
I was thinking in the next year to brew a Munich Helles, doppelbock, maibock, and Oktoberfest.
Since I do not like to spend $8 or so give or take, for liquid yeast, and probably need multiple vials, and step up starters for 11g batches, I am wondering what to do.
I know any yeast would work, but I am wondering first off if a single strain can produce a great result for all 4 of those styles. Thought I would ask since I don't use lager yeast much, except for the one lager I brewed. Can a dry yeast work as well as a liquid for all these styles?
Also, was wondering how feasible harvesting and reusing lager yeast is. Especially if the yeast is going to be sitting idle for 2-3 months while the beer it was harvested from is still lagering. I'd of course have to build up a starter, etc
Thanks for any insight or advice.