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I've heard great things about 1007. I'll have to give it a whirl some time. You might think I'm nuts, but I used my Helles recipe with 1968 and fermented it quite cool with a decent ramp up at the end and it produced a great malty mock lager. Can you comment then on the differences between 2206...

Which would you consider better options?

After researching that's what I found with 2206, I've noticed brewers are quite divided; it's a love it or hate it thing.

To the experienced lager brewers: I want to have two lager yeasts on hand, one for malty lagers and one for crisp lagers. Right now I'm trying to narrow down my malty lager strain. Unfortunately I just missed the window on Hella Bock 2487-PC at my local shop! So I did two batches with 2308...

I've spent a considerable effort modifying my setup for low O2 exposure so no concerns there. I'm going to give this a go but I will most likely do a full mash. I'll report back.

I'm very intrigued by all these no boil / raw ale threads popping up lately. This may be a perfect style for a first attempt. Can you comment on the stability? My batches usually last no more than two months and I'd be curious to know if any sort of deterioration might occur over that period.

What is the purported difference? I hear a lot on this topic and often wonder if I should bother testing it myself.

These are interesting hops. I tried doing a Firestone Walker Easy Jack clone. Missed the mark but made a very interesting pale ale. Mandarina Bavaria and Huell Melon with a bit of Mosaic gave a "sweet tea" like flavor. Not sure if this is typical. Definitely good, but not sure how it would...

This is not news to me thanks to a post on the topic in Scott Janish's blog, but this was much more in-depth. Thanks for sharing. I get a huge kick out of people saying things like "NEIPA, MYSTERIOUSLY CLEARED UP" and "WHERE DOES THE HAZE COME FROM?", "FLAKED ADJUNCTS", "NO, IT'S THE YEAST"...

Finally got around to brewing this. A few deviations: Used CMC 2-row instead of pilsner. Is that on style? No. Do I care? No. Haha! Based on your SRM, I assume you meant Munich II? I used Munich I. A bit of an aside: To save time, recently I've been playing around with 30 min mash / 30 min...

Have you considered your brewhouse efficiency? At 65% that's still approximately 1.060 @ 3.5 gallons. Other than that, I'm a big fan of the recipe you've proposed but I would cut the honey malt in half. 11% is a lot. Make it up with Vienna. I've been playing around with this yeast lately and...

One more question before I attempt this: this is quite the hefty brew clocking in at almost 8%. What does such a high ABV bring to the table? I'd prefer it at around mid 6% max.

This was a bit of a screw around for me. I only added Ultra-Ferm in the mash thinking that's all I'd have to do; WRONG. Read on: 4.5 gallon batch: OG:1.047 FG:.998 Grain Bill: 72% CMC 2-row 5 lb 8 oz 18% Flaked corn 1 lb 6 oz 7% Flaked rice 0 lb 9 oz 3% Flaked barley...

Can you recommend any decent sub for Galaxy? Where I live, it's hard to get ahold of.

I finally bit the bullet and got some 2206. What's your impression of this yeast for the pilsner style? I've read even it is malty. I understand there may be more ideal yeasts, ala 2124, or others for a pilsner. Anyway, really excited to try this recipe!

An increase in gravity means the yeast feel so bad for your brewing ability, they left you some sugar out of pity then got the hell outta Dodge :drunk:. Seriously though, I just assumed 11.2,6.6 9.7,5 was: OG 11.2 FG 6.6 OG 9.7 FG 5 but now you've got me second guessing myself!

As I recall, S04 is not a high attenuator, so the FG numbers look fine. It's more the OG numbers that are more puzzling. What's your process like and why did it change so much from the initial sets? Did you intend to hit such low OGs? Sean Terrill has done some good work on creating a...

Is there any practical difference between glucoamylase and amyloglucosidase? From what I gather they're the same. I added some glucoamylase to the fermenter and it looks like it's going again after adding ultra-ferm (amyloglucosidase) which did nothing. Go figure.

Yeah I'm sure that has something to do with it. I added a DME/water mixture to hopefully wake them up a bit. 1.050 and 1272 so it really should have no problem in that department. My only thought there is maybe 1056 would have been more suited for this purpose but I had 1272 built up and ready...

That's an awesome fermenter! How did you attach the triclamp to the keg?