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I think you will love WLP833, especially if it is a malt forward style. One of my favorite strains for sure.

Yea it just goes to show how much the strain of yeast matters. I have not used WY2308 but ill keep that in mind if I use it in future brews. I thought most german strains were low D producers but i guess its all relative.

I just used WLP802 for the first time and also for the first time got diacetyl from a lager. Can’t believe it. On paper this would have been the last fermentation I expected to be at risk for D. It was a very vigorous fermentation, pitched big and cold (46F) with 48 hour rise to 50 and...

I wonder if he is just updating his ebay store at the moment. I certainly hope it’s temporary…I am a big fan of Ted’s hops.

Like most things it comes down to personal preference. When done correctly, these beers are obviously enjoyable to many. The evolution of less and less malt in commercial IPAs I believe is a reflection of overall customer change in taste. Luckily as homebrewers we can continue to brew the...

Anyone know what happened to Hop Heaven?? The ebay store now has no available items / hops for purchase.

Tons of great info in that podcast. Thanks for sharing @skibb !!!

Awesome! Ive certainly enjoyed brewing mine and having it in the rotation. Good luck with the Belgian Single!

First Belgian Dubbel - Belgian pils, caramunich, special B, D90 and D180 candy syrup. WY3787. 8.0% ABV and very smooth.

Ive used Omega 113 in a mexican/international pale lager. It did well and was as described (crisp and clean).

If we are defining hop creep as a change in gravity post dry hop then its not accurate to say there is no way to avoid it. For example, its been well documented that crashing out yeast and dry hopping cool/cold goes a long way to prevent hop creep. Scott Janish discusses that in his ‘New IPA’...

It's in a commercial brewery's best interest to minimize hop creep because its results in a longer dry hop time to have VDKs back within acceptable levels. If FVs are occupied longer it affects production schedules and therefore the bottom line. Hop Creep can take as long as 2 weeks to properly...

If it were me, the first lever I would pull to get the marzen where you want it is to drop your OG by at least 6 points. 1.062 is a quite high for the SG of a marzen. 2 points outside of the upper end of the BJCP range in fact. 1.054-1.056 OG with the right mash schedule should get you close...

A couple thoughts…Im not familiar with mashing high to account for the desired fg due to hop creep. Typically, at least commercially, processes are such that hop creep is avoided to begin with. Therefore, one would mash low to get that much needed dryness for the style. Hopping for west coast...

I’ve enjoyed WLP833, WY2206, and WLP835 for malt forward lagers (helles, marzen, dunkel etc.). Overall they re very versatile and produce high quality lagers. Ive never had a side by side comparison so I cant comment if I preferred one over the other but the differences would be subtle at best...

WLP833 is hard to beat for a great marzen. Everything else being equal, WLP830 and the likes will probably get you a point or 2 drier but will not necessarily make a better Marzen IMO. Aside from the fg number, did the perception of the beer seem sweet, thick, etc.? Not knowing og, I would...

HB Kolsch 95/5 Weyermann Pils w/ carahell Edelweiss lager hop blend WLP029 Great head retention. Kolsch is a style that really has to be had fresh to truly appreciate. Cheers 🍻

Yes I agree! I wish I had a beer engine but I’ll have to settle for nitro instead. Cheers!

Ordinary Bitter on nitro. Takes me back to the pints of bitter enjoyed in England. Used Crisp floor malted marris otter as the base. Highly recommend. 🍻

Just tapped this English Porter.