Got a new one to try (at least for me). This will be pitched in a pils. Im assuming this is Carlsberg’s yeast (Copenhagen). Equivalent to WLP850? Anyone have any experience with it? Not much out there from a review standpoint.
Its a good deal assuming you order enough to counteract shipping costs. Hops Direct has great lots even those that are several years old. Agree w/ Day_trippr to not waste your time w/ Belma.
H2S is hydrogen sulfide which is the rotten egg smell that should be blown off as part of fermentation and not remain. Sulfur dioxide, SO2, is best described as burnt match and is a preservative/antioxidant. This is a component of traditional continental lagers although the appropriate amount...
For my tastes, i think your final gravity is great for a hop forward beer. It will also help limit hop creep when you dry hop. Your dry hop suggestions are also solid. Beyond that, my suggestion is to evaluate and hone your process for limiting oxygen exposure and preventing diacetyl as part...
Yes, but as others have commented, use it sparingly. By sparingly, I would target 1%. 2% max depending on how you like to roll with your IPAs.
FWIW, Julian Shrago from Beachwood has mentioned using 1% honey malt in some of his WCIPAs to accentuate tropical forward hops.
Im sure it could make a fine marzen if you managed fermentation appropriately but it wouldn’t be among my top choices. Have you used 802 before? Any reason you are considering a czech strain for a german beer style? In my experience, 802 throws a lot of diacetyl…even when pitched big, cold and...
If you havent tried this strain yet, I highly recommend it while its available from the vault. Btw, good riddance to the old white labs packaging. Much easier with the twist off cap!
Yea it just goes to show how much the strain of yeast matters. I have not used WY2308 but ill keep that in mind if I use it in future brews. I thought most german strains were low D producers but i guess its all relative.
I just used WLP802 for the first time and also for the first time got diacetyl from a lager. Can’t believe it. On paper this would have been the last fermentation I expected to be at risk for D. It was a very vigorous fermentation, pitched big and cold (46F) with 48 hour rise to 50 and...
Like most things it comes down to personal preference. When done correctly, these beers are obviously enjoyable to many. The evolution of less and less malt in commercial IPAs I believe is a reflection of overall customer change in taste. Luckily as homebrewers we can continue to brew the...