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I use to filter my beer into my keg with a 5 micron filter and there was always a little yeast left in the bottom of the empty keg. I think it takes a 1 micron absolute filter to remove all yeast.

AJ, I don't think it's a blend. I'd give you a sample from my keg but I brew small 2.5 gal batches and it will probably be gone by the time you get back. I'm brewing it again this weekend, maybe I'll hook you up in Dec. When you tested your red x beer was it 100% red x at 1.050 OG? That's...

Couple more

Here's a couple more shots of the same beer. Moving it around different light does mess with the color but it's still pretty red with my eyes.

I haven't done a side by side but I think that malt bill would be pretty close to what I'm tasting. Kind a dark Munich like with a bit of Caramel. Maybe a hint of dark cherry?

I'm no color spectrum expert and I'm not trying to deceive anyone. To me this beer in the picture looks pretty much same in person.

Latest 100% red X brew

Well, it's still pretty awesome your getting replys. I'd keep it up and try and get any little tidbit you can. Usually the German brewers are pretty tight lipped.

Nice, did he happen to say of it was light or dark Munich?

Maybe maybe not. I've heard the modern style Weisen is nothing more than a stronger Helles nowadays so I just tweaked my Helles recipe. 70/30 Pils/Munich sounds yummy as well.

Yeah, me either but maybe doughing in at that lower temp helps?

I want to dry it out to about 1.010- 1.012 with a 100% Red X brew at 1.050. I use WY2124 and usually see low 80's attenuation with majority Pils malt and high 70's with a high amount of Munich and crystal. I thought Red X might be similar to dark Munich as far as attenuation goes but it seems a...

Is this the lighter colored Festbier? I think a 50/50 Pils/ Munich may turn out too dark? Maybe cut the Munich in half with Vienna? I just brewed a lighter Festbier at 5 SRM with 75/Pils, 15/Vienna, 5/Munich, 5/Carahell. Hallertau Mitt FWH/60 at 24 IBU and WY2124. I'm looking forward to this one.

Last batch I went 40 min at 143 and 40 min at 161 and ended up at 1.015. The recipe they sent me had dough in at 118 for 20, a 30 min rest at 126 then a long rest at 149 for about 80 min along with a decoction of 10% of the mash to bring it up to 158 for another 20 min. I think that may...

Ended up returning it and buying a tapright. Just too touchy and a pita.

Are you guys seeing low attenuation with this malt? I can't seem to get under 1.014-1.016. I posed this question to Best and they said it should be similar to their other malts but maybe a tad higher FG. They also stated this years crop has a higher gelatinization temp and to make sure your...

I've seen all the evidence I need from Fix, Narziss and Kunze. The Brulosophy HSA experiment was flawed from the beginning since they dough in with oxygenated water and naturally sucked in more air during the mash with no means to scavenge it. So I can see where there was little difference...

Bought the new Co2Po regulator from N Brewer. After a couple days of nothing but problems I called them and they sent a new one. This one is acting the same way. When you turn the dial to adjust the psi it's slow to react. Pour a beer or two and the psi drops down from 12 to 6 and it's not...

Yeah, I suppose ale yeast could give you problems. I only brew lagers with WY2124 and have been doing the lodo thing for around a year now so my system is pretty dialed in for me. Even with 100 mg/l smb in the mash and 6-10 mg/l in the keg I've had no sulfur problems or off flavors. Now im...

Maybe a pinch of smb in the keg wouldn't hurt?