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I’ve used Idaho 7 in a Pilsner previously and the black tea note blended nicely. In this case, I think the combo of bru1 and Idaho 7 brought out all the fruit…probably the combo of oils between the two. I think it would be a great NEIPA combo after having this. I think if using a hop like bru1...

Here’s my latest version of a Timbo style I didn’t follow their recipe as much as follow much of the guidelines for water profile, hopping rates, etc I used what I had on hand so instead of the 45/45 pils/2row with 10 carapils, I went 90 pils and 10 fawcett optic figured a splash of English...

Agreed, unless you go full black IPA. Then you don’t see the lack of clarity. But if it’s amber/red/brown in color and it’s hazy, you will end up with what looks like pond water

I’m a big fan of bestmalz. Nothing wrong with weyermann, considering it’s what so many of the top US lager makers use, which is probably why I like bestmalz because I don’t want to do what everyone else is doing. I’m curious how the American craft malts come through. I like the idea of helping...

I generally don’t use kveik because it’s kinda a cheat, but since it’s 90+ in Houston for about 5 months a year, I can use it when my fermentation chambers are full of pilsners. I’ve used Hornindal for a kettle sour and I swear you would’ve thought it was fruited with peaches and apricots when...

It’s “kuh-vike”

As stated above, omega Bayern and imperial harvest are both Augustiner. I’ve used both with success, but overall I’ve had better results with the omega versions of yeasts. I tend to prefer them for lagers especially over white labs, as you’re already starting with a much bigger pitch. So it’s...

Edit: Double post

34/70 is the most used Lager yeast in the world. You know it’s great and the availability in dry yeast packets makes it so easy to use. But for me, as a homebrewer, I like taking the road less travelled and want flavors I can’t buy as regularly. Augustiner has given me that, though I’m super...

for me as a homebrewer, it’s taking something as simple as an adjunct lager, and giving it more character. That’s always been the craft mantra right? I’ve never been interested in cloning a specific beer that I will never brew as well as the commercial ones given the very basic base of base...

Omega Bayern is my lager yeast of choice. I’ve tried 34/70, but I like the Augustiner strain as a better all purpose lager strain. Clean, no diacetyl issues, consistent fermentation, drops plenty clear through the lagering process. looking forward to hearing the results though.

I’ve kegged my newest one today. It’s got a week of conditioning before carbing up and pouring. I followed a similar schedule to Timbo, but with my own choice of hops and Augustiner yeast (omega Bayern) instead of 34/70 SG 1.049 FG 1.008 IBU 36 ABV 5.4% 100% bestmalz pils .5oz loral 11.5%AA...

yep. Highland park did a Timbo week last week and they gave the Timbo recipe to a couple of their buddies breweries to brew. So cellarmaker in SF, GreenCheek in OC, Cloudburst in Seattle, and Pinthouse in Austin made their versions. Me being in TX, I was lucky enough to pick some of pinthouses...

People get too pissy about styles. Let’s remember that most beer styles came from availability of ingredients and local water source. We live in a different time where sourcing anything we want from all across the world is available. So if you want to brew a kölsch with American ingredients and...

question. As a US brewer just getting into brewing UK styles, AK seems very similar to British summer/golden recipes I’ve seen, but with the corn and sugar addition. Not sure if British summer ales are even a real thing, but would you say they are comparable at all? When I’ve had them, I always...

Bob was just on the Graining In podcast (from the Bissell Bros) and he said the KOed at 53. Fermented at 55 until 80% attenuation. Raised it to 65 for D Rest which is the temp they dry hopped. They said a week later they crashed and another week until conditioned and carbed. he also mentioned...

I used to love Galaxy, but the crop is so inconsistent now that it’s a major player. It’s super hit or miss. I’m a big fan of enigma from AUS though and have used it a bunch. It works a lot like a nelson/mosaic blend in that it’s character is truly enigmatic. Very complex and plays well with...

I’ve always wondered what you do with all of the yeast and trub at the bottom when you ferment in keg. I always go a 5.5-6g batch to account for loss when xfering to keg.

it’s my favorite belgian yeast. I think you’ll be happy about the character you get

there’s been a big social media buzz about Wayfinders “cold IPA” the last couple of weeks. They use 34/70 at 65f for that beer and still get a nice clean character. Brulosophy has used the Augustiner yeast (imperial harvest/omega bayern) the same way fermenting it warm.