Search results

I don’t really dump it either unless it’s truly awful. I had a cask of brown ale a couple years back that I worked through (with help) almost all of it over 2 weeks while it was fresh. Came back maybe 6 weeks after tapping and finished it. Flat? Yes. Stale? Yes, but I drank it all just the same!

I’m very curious about the details when they’re available! I was in Salzburg in September and absolutely loved the beer at the Augustiner Bräu Müln.

Checked the gravity again at the beginning of the week and saw it made it down to 1.010, right where I was hoping. At the tail end of the cold crash, hoping to keg and harvest yeast next week.

I’ve wanted to try IREKS malts but never could find them! Yeah, my last few lagers were onto full cakes of omega Bayern and that ripped through fast. Jasper’s Franconian was super fast as well. This feels so slow by comparison!

Took a gravity reading today down to 1.016. I’m hoping it’ll chew away at the last few points and finish in the 1.010-1.012 range. Fingers crossed!

Got around to brewing the recipe today, ended up at 1.053 OG which was my target. Grew up a 2L starter of the Jasper München lager strain, decanted and pitched at 50 degrees. I’ve got high hopes for this one!

When I was in Vienna most places had at least a light and a dark beer on tap and there was always an option for a mix of the two. Never tried the “gemischt” but I thought it was pretty cool to see

By now I’ve already gone into them a few times each so it’s possible moist air got inside. Grain looks, smells and tastes normal/good so probably fine. May order a small pack of the silica pouches for the added peace of mind, why not

Never considered this before given that Vittles vaults have gamma seals but I keep mine in the basement full of grain. It can get a bit damp down there, so I was wondering if putting a food grade silica pack or 2 in each would add any benefit. Anyone else toss these in or am I just paranoid/over...

I’m not sure if they do direct sales on the homebrew scale, I’ve never seen it advertised in their website. It looks like they take orders from commercial breweries - you can request a quote which I assume means commercial scale. I get pouches from Maryland Homebrew and I’ve seen it on...

I’ve been considering returning to an altbier sometime in the near future with some tweaks to a previous recipe I had. Here’s my take on your recipe: Swap the pale malt for a good German pilsner malt. I would drop the crystal malt and make up for it with more of the 10L Munich malt - here...

Finally pulled the trigger and ordered the Jasper Munchen lager strain. Going to try it out in a Vienna lager. 12lbs Barke Vienna, 2oz Styrian Goldings FWH and 1oz Saaz at 10 minutes. Normally wouldn’t go that heavy with the FWH but the AAs on the Styrians are only 2.5% ugh. Hoping this strain...

Last time I used it was in a brown ale and I thought it did really well. Then again I think a bitter is also a great style for this strain. I don’t think you’ll go wrong with either.

I did an open ferment with it and pushed the yeast cap back in a few times the first few days and it was vigorous as can be and attenuated well

I’m glad to see some feedback on another Jasper strain. I’ve only heard good things from others and had good experiences myself with their products. Just ordered their Munich lager strain for a string of lagers. When I hook the beer engine back up I’ll have to consider using a Jasper English...

Imperial A09 pub and wyeast 1469 West Yorkshire are my go-to British yeast. Haven’t strayed away from those two, and I may never!

I’ve wanted to get my hands on first gold for a while - where is everyone sourcing them from?

I just got back yesterday from a week and a half trip to Vienna with a day trip to Salzburg. What a cool trip! Tons of history, beautiful architecture, music - and don’t get me started on the coffee and cakes. And beer…there was a great variety of beer. I tried something new at every meal and...

I have a cold crash guardian and have used it with 6 lagers so far and never had any problems with sulphur so I think it’s a nonissue. One of them was a Vienna lager as well.

I used 4oz chocolate rye alongside 10oz carafa iii special in a schwarzbier and I detected a noticeable - but not overpowering - chocolate note to the beer. I feel it added nicely to the beer but I would definitely use it in a very limited way for a dunkel - I think the amount you have will...