Search results

I know the is resurrecting ann old dead horse but Budweiser and many others brewers use to not pasteurize keg beer is what I’ve been told. A microbe dude could easily work some magic with a situation like that if he had the right setup. Bet even filtered keg beer has a little tiny bit of yeast...

Complete Joy of Homebrewing followed by a close second is my own log / journal that details my recipe, process, what went wrong , what went right & pretty much everything cradle to grave including the good, the bad, and the ugly. Charlie’s book got me going but my ability to look back has been...

I guess I’m shocked this yeast strain that is practically in the Homebrew hall of fame isn’t more galvanizing 😊. I figured I would have gotten a little more opinions on this one from current or past users.

Honestly when I got back into brewing again after a several year hiatus I started biab because about all I had left from my old stuff was my kettle, burner, few corny kegs, & old chest freezer. I really didn’t want to invest much in it to realize I didn’t miss it as much as I thought. I was...

I like the planning and research portion almost as much as any of it. Cleaning is my least favorite part 😂 but it is a necessary evil.

I think at the homebrewers level as long as you’re happy with what you create & have good time planning, brewing, drinking your beer, & sharing it with others what else could you ask for! I keep it relatively simple these days I biab, cold water sparge, primary fermentation only, & then keg /...

I recall hearing about the Budweiser kegs story and how this yeast supposedly cultured from it sound possible, I guess. I guess I thought all Anheuser Bush products came in the same Kegs with Anheuser Busch imprinted on them with only removable labeling indicating product so they could be...

No no not that Urkel this one 👇

Some charts say it is some say it’s not. Not sure.

Thanks I will check that out one day. I started brewing in the mid to late 2000s and started with extracts and CP’s The Complete Joy Of Homebrewing then shortly after went to all grain. I alway saw Cry Havoc listed in the recipes which is now Charlie’s fist bump 1983 but never tried it for...

Gotcha! Sorry for the confusion w = Weihenstephan strain. 34/70, cellar science, German and a few others in liquid from wyeast & white labs.

Interesting I didn’t know this one could be done warm.

The main thing is I’m trying to avoid acetaldehyde diacetyl issues. Not a fan of popcorn or green apple beer.

I will have to step it with a starter for 12 gallon batch. As far as fermentation schedule do you think I should treat it like how I talked about how I do my 34/70 strains or something different?

Yeah that’s what I’m planning for. Do you have any experience with this strain in particular?

I mentioned in another post I have almost been exclusively using a w-strain for my yeast, but I guess I’m getting adventurous as I will be trying L28 Urkel for the first time soon. Another yeast I have been curious about for a long time is Charlie’s yeast Wlp1983 Cry Havoc / Fist Bump. Have...

I ordered up some L28 Urkel today on a whim and not sure what it likes. I’ve been using dry w-strains direct pitch no starter. I usually chill wort until 58f, pitch yeast, & set chamber to 58 and hold until airlock gets active then drop the controller to 56. My OGs are usually at or south of...

If you don’t mind experimenting then grab a w strain yeast & go for it. I need to correct myself I looked back at my notes and fermented 34/70 at 67 a few times to see what happened and it didn’t seem quite as smooth but wasn’t bad. It was a Dark lagers if that makes a difference.

lutra made beer but it wasn’t as clean for me like so many others seem to say. Maybe it was my fault.

I have no experience with lager strains above 66f, but I know some are doing this “under pressure “. This method basically has your wort fermenting under a few psi and this causes the yeast to behave as though they are in a cooler environment or something to that extent. I do not have any...