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Thank you SKW, I appreciate you remembered to report back :) and I hope you enjoyed your brew for the celebration of your frist child!:mug: .

That should be a good comparison between the two. Congrats on for the anniversary of your frist child (a bit early I know!) and dont worry for the name of science, enjoy your brew! :D PROST!:mug:

It would be great if you can post your results in april. How different the gravity were? I don't have any experience with pacman but I have read it's considered neutral so that's a good comparison. What was the fermentation temperature and conditioning temperature?

Good info, I'll stick with 34/70 / 2124 for malty brews for now on and Danish lager 2042 for my pilsner as I want to enhance hop flavor. A passage to dryhop, YYyeast,Closer to the malt.:D

I'm glad you did and your results reassured me. Have you tried the 2124? Would be interesting to see the diffrence between 2124 and 833. Also did you do a blind taste test for 833 vs 2656? Thanks again for your info:mug:

Yes that's a great idea, in the near future (couple of months from now), I'll test 1056 vs 1007 vs 2124 with the same fermentation temperature (low 60). I'm just hoping that there is a difference and the effort to use lager yeast + lager is noticeable or else homebrewers would be better off...

Interesting. I'm wondering if with a pale lager recipe you couldve telled the difference between w34/70 and nottingham.

Seeing the results of Brulosophy w34/70 fermentation temperature experiment (no significant diffrence between 50F vs 66f) Did anybody really tested the aroma/flavor/mouthfeel of a lager yeast (w-34/70, 2124) vs ale yeast (s-05/1056) side by side comparaison using a simple pilsner/ pale lager...

Hello, I did a budweisser ish clone 6 months ago using 30% rice and 2 row. O.G 1.041 F.G 1.007. attenuation 81% I used Danish lager yeast 2042 and mashed low (145f) and used only bittering hop (hallertau) 10 ibu. One thing I would recommend if you like it more dry (because at 1.007 it was...

MMmm one of my favorite style! For the rauch malt, I recommend Weyermann or best maltz (beechwood smoked) if you want similar taste of Schlenkerla. Cherrysmoked malt like Briess, is a bit too bacony/smoked ham for me. If you really like smoke 80% is fine, mine was 97% rauchmalt.:mug:

Shure!:mug:

Hello fellow BIAB brewer! I think you should lower the crystal malt to .5 lbs so it's not so cloyingly sweet (15% to 7%) and replace the 40/30/20min addition to 10/5/0 min hop addition if you really like hop aroma and flavor!If you have more simcoe around try to put some in the 5min addition...

+1 on victory malt

Beer is finished and I made an little experiment with one bottle conditioned at room temperature and the others at fridge temperature. After one month, the F.G stayed the same for the fridge bottles, F.G is 1.020. It taste GREAT :mug: a great brew with a collaboration from my GF. The F.G was...

Not too sour?:D

Used to do it with a blender with BIAB. Switched to grain mill and no more grain trub in my beers! It's alright with BIAB but not so with MLT.

BHAhahhahah I did the same thing my first time!:D Now I add a bit of hot tap water, add dme then add the rest of water and heat in on the stove.

Did you use vodka/sanitizer in your air airlock? If not that could be the cause of the infection since you probably got a suck-back

+1 What Weezy said

I use a glass carboy 3 gallon. I use oxyclean to clean it overnight than rinse it with water than fill it with starsan until the next batch. Ya, I just bought a AEB keg, so I'll keep this one and probably sell for cheap the other one. I don't have a ball valve in my kettle, I just dump it...