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Lime and tequila?:tank:

Ya I can't find anything saying that 2112 throws much ester of any kind. Maybe its the perle hops... apparently they can be a bit fruity.

I'm currently fermenting a 50/50 wheat with 2112 lager yeast. Its a week in and I thought I would check the gravity. It has a fairly strong (though not unpleasant) peachy aroma and flavour... I think I detect a bit of citrous in their as well. I just had a few others smell it and they...

Actually overshot OG this time. My first AG was only 65% eff, this time up to 81%. Now for some consistency... Yeast hasn't fired yet, not concerned at this point, but it is a lot longer than usual. My last 4 or 5 batches have fired visibly within 12 hours. Its been 18 now.

Perking along happily at 66C :D

Ya the Hip are awesome!

I've finally gathered all the ingredients and found the time for my 2nd AG batch :mug: We're go for launch tomorrow and I thought I would run my latest madness by some of you pros. I had planned to do an american wheat but a lack of proper wheat yeast avail led me to crank the hops a bit and go...

I used 200g grams of cooking molases in my latest bitter, I didn't notice any body from it but it sure adds a lot of flavour and some colour.

Thanks guys. Anyone tried it with wheat?

Good question. Does this yeast benefit from lagering the same way as true lager yeasts? What is recommended?

Could well be the same, these things are hard to describe :). Definetly not the puckering give me more sour/tart of citrous. It might be a tad astringent... and is more of just a bad flavour. I think that the fuzzy thing may have had to do with yeast in suspension, I believe it did go away...

hmm powdery doesn't sound right to me. More of a fuzzy thing up front and then a tartness... not a pleasant one.

I call BS. The Red ale I used it for was in primary for 6 days, then racked to secondary. Plus, would autolysis condition out?

Same experience here... Its madening how good the beer gets once you have drunk most of it : / I had given up on Notty all together as I did two brews (a hoppy irish red and a toucan dark gingered ale) and they both came out with this fuzzy thing happening on my palate and a quite unpleasant...

I have similar spring/summer temps and have been thinking of a california common/steam style beer for a lighter summer sipper. its high range is 68 which you could achieve pretty easily with a water bath and some frozen plastic bottles/ice packs if you can get your hands on some of this...

I'd be curious to hear about your apa. Its not a lagery flavour to me... its more of an unpleasant bite. The 2nd beer I made with it is delicious... but I think it would have suited my tastes a lot more to use something else. Maybe some like that flavour? Or don't notice it? Idk but I...

I've used it twice and do not like it. It "works" very well but I really do not like the flavour profile. The first try I fermented it too warm (about 21C) and it gave a really strong almost peppery flavour... its hard to describe... a bit astringent perhaps. The second time I kept it a 18C...

I've been mostly using carboys for fermentation lately. It really depends on the grav of the beer and the yeast. My latest was my first AG, low grav and using WY Thames Valley. The krausen only came up a couple inches. I did a higher grav red a while back with nottingham yeast that took...

Ya I don't really have the set up to lager and so I'm trying to find out what this yeast is like. Most descriptions just say that it has steam beer charactaristics and I have not had the pleasure. I can probably keep it at around 14-15 C (59-61 F) Edit: Does one usually "lager" this yeast...

Good points on process above If you are going for bud/miller you need to make lagers, light ones with rice/corn/dex ... it sounds like you are making brown ales... not the same thing. Also how careful are you in keeping your sediment out of your beer, ie in transport and pouring. Do you...