Recent content by kjelljorner

I thought that Windsor and S-33 (the one I used) are extremely similar? Or is Windsor more fruity?

Those all sound like fine yeast… except that they are POF+. Couldn’t detect anything of that in this beer. I was also considering E-30 but attenuation is high and then you loose sweetness.

Beers compared side by side! Left is mine and right is the original. Clearly a difference in color. There was also much higher (and more stable) head on the real Potsdamer Stange. Flavorwise, they were both very refreshing, but the original stood out as being much more fruity. I still need to...

Thanks for all the feedback! I brewed today with the original hop schedule, got OG of 1.049 (aimed for 1.053, a bit less boil-off than expected). Will now pitch Diamond lager yeast and ferment at 18–20°C. Regarding the rice, that is an interesting point. I understand they source it locally from...

I’ll be brewing tomorrow! What I’m most unsure of now is the hop schedule. All of these are bittering hops as far as I can tell. Hops (18 g) 6 g (17 IBU) — Hallertau Magnum 14% — Boil — 60 min 2 g (3 IBU) — Hallertau Taurus 14.8% — Boil — 15 min 2 g (3 IBU) — Herkules 14.5% — Boil — 15 min 2 g...

I was under the impression that Windsor and S-33 are very similar? The reason I chose S-33 is that it has a high isoamyl acetate score in Fermentis measurements (page 44 here).

Many thanks for all the feedback. I actually brewed the recipe a couple of weeks ago and it makes a very tasty beer. In about a week I'll be able to serve it to someone who has actually tasted the original, so waiting until then to give any verdict 😉 As for the yeast, I can't really see a wheat...

Thanks, that's very much appreciated feedback. I have revised the grain bill for a predicted 8 EBC. Considering that they do their own malting this would obviously be difficult to get right except by taste, as you write. 1.563 kg (60%) — Weyermann Pilsner — Grain — 3.3 EBC 651 g (25%) — Rice...

I also want to try to make a clone of Estrella Damm. In addition to this thread, I found one on reddit with some more information. I also found a technical sheet that is very informative. Not sure if the recipe changed, but according to the previously linked ingredients list from Tesco, they...

I want to create a version of this commercial Potsdamer Stangenbier, based on a recipe from BYO below. It seems to be some type of hybrid that could be described as a cloudy, foamy, fruity and very drinkable lager-like beer (fruity Kölsch with high wheat proportion?). According to the...

I'm working on getting my hands on both some S-04 and some Pinnacle Heritage English Ale (smuggled in from Spain) :D

If some people from the thread are still around, I thought I would ask for your opinion on a hypothesis that I have: M36 is Mauribrew Draught. I recently made some photographs of MJ yeasts (this post and below), and found the following two to be mixtures as shown clearly by grains of different...

Well spotted! It is consistent with what I saw from Nottingham W-34/70, but not from M54 here (more rounded granules). My tentative hypothesis is that this will depend on whether they use extrusion before the drying or not. Lallemand and Fermentis seem to make vermicelli from yeast paste that is...

Thanks @BrewnWKopperKat hadn't seen that. Probably makes it difficult to compare between batches of the same yeast. However, I think it would be safe to assume that a single batch should have a homogenous color.

To follow up on this quite old discussion ;), I think that M66 is simply M36 Liberty Bell + Aromazyme. Supporting "evidence": M36 is most likely composed of M42 (Nottingham) + M15 (Windsor) and it matches roughly the attenuation (M66: 74-82, M36: 74-78), flocculation (M66: 4/5, M36: 4/5) and...