Recent content by Andre3000

Well after seeing this, I know what my next side-by-side is 🤣. Edit: why the two step? Why not just one larger single starter with more of the packet?

Really? I have found W34/70, and all dry yeasts for that matter, to lag behind any liquid yeast w/ starter in terms of visible activity by at least 12 hours and if memory serves, even longer with W34/70, so I am pretty surprised to hear that. How are you pitching?

Can confirm 833 is a great yeast.

I have been trying to master pilsner for the last few years or so and part of that is split batches with yeast being the only difference. Currently have W34/70 and 2124 on tap and to my taste buds, the 2124 is the superior beer. I did another comparison with Escarpment Isar and it won out as...

Anyone have any cold side friendly methods of dining? I've basically given up on anything besides time for all my beers due to oxidation concerns associated with gelatine, etc. Wondering if anyone has a better solution.

What's been your secret? Mine: -Eliminated BIAB recirc pump. -Mash at 150F for 90 min at least. I will usually hit 80%+ attenuation with this method.

How did the 1272 flocc out for you? My last batch I did use gelatin along with American Ale I. It dropped crystal clear but I can definitely tell it's been exposed to oxygen now that the beer is several months old. Great beer though. I'm planning another batch this week and I'm hoping I can get...

I am in love with this style. I wish it was more popular around here. 75% Pils 25% 2-row handful acidulated 5.5 gal 1.055 OG 1.009 FG (83% attenuation...nice) Mash at 150 for 90 min. .25 oz Simcoe FWH .5 Citra 30 min .75 Simcoe 15 min 43 IBU (without WP or DH) 2:1 Simcoe Citra WP at 180F...

This and more. Once you go malted oats, you'll never go back. My only complaint is they don't mill that great since the grain is long and narrow relative to wheat and 2-row. I don't use a tight mill gap so instead of milling I just give them a few pulses in the Vitamix. Works well.

Nice thread here. Can someone post Green Cheek West Coast IPA Is Dead clone recipe? I went to their taproom in 2021 and they were a massive highlight for me. Them and Highland park. Almost brings a tear to my eye.

What kind of yeast? Dry hop rate? And how do you get it to clear up?

Refractometer calculators that predict ABV become wildly inaccurate when when the final gravity gets that low. I experienced this when I was brewing a Brut IPA and the refractometer calculator (Sean Terrill's, which is quite good) kept telling me I had 4 or 5 points to go to 1.000. I measured...

Just heard back from Lallemand. They're aiming for end of November for homebrew packets of Novalager. I was pretty happy with their communication.

You're right, not similar but maybe similar results? Just guessing. I wonder how far Novalager will stray from true lager character. The thing about Krispy is it's remarkably clean at 18C and makes a excellent pseudo lager. You definitely should try it. If I wasn't experimenting with lager...

Interesting thoughts. You've maybe heard of Escarpment up here in Canada; they made Krispy, which is also supposed to be "lager like": https://escarpmentlabs.com/blogs/resources/the-making-of-krispy-2-0 I've used it several times and it does make a nice clean beer for sure. But at the end of...