I have a Pilsner that I am about to keg and would like to harvest the yeast to use at a later time. I’ve washed yeast before a long time ago but wondered if the effort was worth it. Does the fact that it’s a lager change the amount I should try to get?
Any advice is appreciated. What do you all...
That looks great. I’ll probably stick with American ale yeast this time around. I’ve tried numerous English yeast in the past. Some work out and some don’t.
I go back and forth on heavy handed additions at 60 min. I never know what I should be doing. Your recipe makes me want to go back to my...
Good tip on the RO water. I will give that a try. My water is pretty neutral with not much going on. Maybe a little on the soft side.
I don’t typically use crystal malts. If I did it would by under 3%. I’ve used Munich or a little honey malt at times. Maybe a tad too much Munich at times.
After 10 yrs of brewing, I am starting over with this style. Not sure why I can’t land on something I really like. Maybe I m over thinking my recipes and straying further away from the style.
My main underlying issue is that some of my hoppy beers turn out too full/sweet and kind of flabby...
I was thinking the same thing for the fall season. I just kegged a rye lager a couple days ago. Now the waiting game. My grain bill was a little more complex than usual for lagers.
4% Flaked Rye
2.5% Crystal Rye 90L
1 % Perla Negra 340L
All Sterling hops and...
This is what I’m talking about. Love everything about the recipe and the Czech Dark lager variation too. I was going to brew a regular porter as one of next beers but I think I might give the German Porter a try.
Keep us posted on how it turns out.
Nope you mash everything together. Oats and all. My advice would be to dial back the Munich malt to maybe 5-8% of the grain bill. I’ve tried Munich many times in hop forward beers and it just gets in the way at high percentages.
As for hops, Mosaic and CTZ are good. Most people on this forum...