Recent content by duelerx

Thanks a lot this was good response! I guess we have to figure out by trial and error.

You are right about mouthfeel and those variables, I'd like to focus this thread about glycerol after doing those three you mentioned.

Anyone use ascorbic acid or smb to transfer gelatin without oxygen?

I did not know this interesting

I read different experience using it on the mash and boil, not the same

Someday I want to try dry 860, I liked a lot the liquid form.

Have you tried saurgut?

My test with Nova it has been clean and ferment time like an ale, but its clean like an ale different to the classic lager flavor profile and takes a while to clear.

Did you notice flavor difference compared to Verdant, 1318 or Imperial Juice?

What are known yeast strains that produce more glycerol? I know some strains like Saison or pressure fermenting but is there an outlier strain?

I like the idea of using distiller malt, I can source some CMB Bourbon Malt, this will be handy for my next Cold IPA

Has anyone tried side by side AEB Fermoale New-E/Cellar Science Hazy with Verdant?

Old thread, but Mexican Lager strain doesnt taste the same to me like W34 or S-23. If I would brew something more authentic try malteurop Mexican 2-Row, its more flavorful than regular American 2-row. Even blend it with vienna malt and you could nail some good amber or Mexican Dunkel like Negra...

I like this table from Lallemand

Yeah I listened an interview from Wayfinder using 34/70 for Cold IPA and avoiding sulfur fermenting warm. I think Nova works so much better for these kind of styles.