Recent content by AmarikinBrew

Here's my notes on S23 Lager Yeast: Crystal intolerant, less attenuation the more crystal malt "plum" lower than 59f -might be good for dark lagers! "some" ester @59f "light ester" @63f -which ages out -even if under pitched -86% attenuation, flavor and dry hops is preserved "West European...

How long did you age the beer before you tasted this?

What kind of cool lager fermenting vessel? A fridge may need a through disassembly to root out the bad beasties that trash the yeasties. It has many more hiding places than a stand alone freezer.

I've been guilty of sending 22 fl oz over my tonsils very quickly. This is also beer fluid dynamics?

Rinse with star-san on everything the unfermented beer touches?

Aha! I thot you were OCD..ing.... again. :ghostly:

@Cheshire Cat : How many tries until you nailed it?

mmmmMMmm Greene King Abbot ale -wish I had a clone recipe for that!

Carapils at 8% of the grain bill turns out sweet from then and upwards as a percentage of the bill without adding much color. You can then reduce the body by adding in sugar as a portion of the pale malt percentage, a lot of Irish reds have a sugar portion of the grain bill. I prefer Mexican...

Wasn't the original Old Style beer a spruce infused lager? I wonder if it is currently, mebbe I should try it. It might even cure my hoof in mouth disease.

Didn't they just throw loaves of pure wheat BREAD in water and let nature take it's course?

Oh! Well.......... Nevermind.

Mash temp. Higher=less attenuation. lower is more. Say 156-57F to get 70% attenuation for a voracious yeast , the software should get you in the ballpark.

I have a recipe brewed <not by me> and it calcs out to 69.64% attenuation, which points towards 1099 as that's within it's range. It would make sense, -less attenuation=more malty, requiring a higher IBU to balance out the beer.

eHeh, "Belching Beaver" -I get an image of a drunken Buc-ee! He wouldn't even need a bottle opener!