Search results

I'd start with say 5 grams per liter, then adjust up or down after the first batch. I think there was a study that anything over 8g/L led to diminishing returns.

Regarding pitch rate, I think it's that particular yeast (Lallemand Koln) that requires the larger pitch rate. I recall reading something about it having lower viability than other dry strains. Might wanna google that, though.

If you're in Iwakuni, try Brewland (), Advanced Brewing () or the Malt Shop () next time you need yeast. I think Koln needs a 1g/L pitch rate, so I'd go with two packets. I wouldn't worry about it being a few months past the expiry date.

Water, malted barley, hop extract.

This is not correct. Asahi Super Dry and Sapporo Black Label, which are the flagship beers of their respective breweries, as well as Kirin Lager, are adjunct lagers containing rice and corn. Kirin Ichiban Shibori is an all-malt beer.

It depends on the yeast strain. Mangrove Jack yeasts are repackaged yeast from other manufacturers. If the "original" yeast is a wine/champagne yeast, it won't ferment maltotriose, and you'll have a sweet, underfermented beer. If it's a saison yeast, you'll get that. If it's an ale yeast, you'll...

I recently saw a post elsewhere claiming that lagers need to be lagered because they are fermented cold. The person said that if you ferment warm with W-34/70, you don't need to lager your beer. I've fermented in the 60sF/15-20C maybe four or five times, and it's needed lagering every time. I...

My guess would be pretty much what your research told you. 8 days probably isn't long enough for the yeast to clean up the acetaldehyde. Taking the keg out seems like the right choice.

Good idea with the foil.

A six-pack of 500ml Erdinger glasses. About $14 including shipping on mercari. Erdinger isn't my favorite Weizen (neither is my current batch), but I really like their glasses.

https://www.lallemandbrewing.com/en/canada/product-details/munich-classic-wheat-beer-yeast/

Andreas Krennmair says Diamond is WY2308. The Germans at hobbybrauer.de say Diamond is Doemens 308.

That sounds like quite an overpitch. Overpitching can lead to an absence of banana. I recommend checking out the link that @twd000 posted above.

Maybe this is just my morning math, but that looks like 3000 grams in 4000 liters, or .75g/L, which is 50% higher than the .5g/L that I accept as the standard ale pitch rate. Then again, my ales are all under 1.060. What's the standard pitch rate for ales at 1.077?

I've seen quite a few posts that mention mashing with a higher pH to offset yeasts that tend to produce lower final pHs. At first, it made sense, but the more I think about it, the more I... think about it. Do yeast lower a pH by a certain amount (in which case mash pH compensation should work)...

I get good results with APAs fermenting at about 22C, with cling wrap over the fermenter rather than an airlock. It's basically open fermentation. Once the brown krausen has receded (maybe 4 days?), I top crop the fluffy krausen. Then I flush the fermenter with CO2 and affix an airlock.

Page 7 of this pdf gives brief descriptions of Doemens' flocculating strains. 308 and 375 look very similar. The description of 375 reads, Strain 375 is the most frequently used bottom fermenting yeast strain in Germany... Other yeast collections distribute it under a differing strain number...

I've had success with Silafine at about 1ml/liter, but it's taken about a week to work with Verdant.

Just kegged another Voss porter. 1.060 to 1.016 (72.3%). Mashed at 64C, fermented at 34.

Not the OP, but do you prefer S-189 over w34/70? And why? I've got a pilsner coming up, and I've got both on hand. Temp control isn't an issue.