Search results

I just received a pack of this yeast last week. Planning to brew either a Helles or maybe some dark Czech lager with it in the next month or so. Or why the hell not both?!

Yea I saw that too! I was looking to make some Czech Pilsner and dark Czech lager, so I'm thinking of picking one up. Interested to hear if anyone has any good or bad experiences with this yeast.

Westmalle dubbel, (one of) the best example(s) of this style, is available on draft as well, so I'm sure it should work out!

I always try to use the best malts available to me, but I wasn't aware of the differences in Vienna malts etc. I have used the dark Bohemian malt from Weyermann, but I think it's a shade darker than other Vienna malts. I used it in a dark Czech lager with a bunch of other malts (Carafa most...

Thanks for expanding on your methods and reasoning. I actually have a very similar brew setup and have different done step mashes before, so I got the practicalities of it figured out. It seems I can best leave a protein rest out. I thought it might help break down some of the larger proteins...

Please let us know how it goes, I'd be interested! :mug: I'll definitely be using Hallertau, and might give the spread out hop additions a try; I've seen it elsewhere too and a rounded hop flavor is fairly important for this beerstyle. I'm not gonna revive the 'decoction yes or no' discussion...

I haven't. Personally I find it mighty interesting to see that people can get the same results with a very simple grist of basically just pilsner malt (with maybe some Vienna/Munich). I did manage to make a great Belgian quad with once again mostly just pale ale malt and only a pinch of cara...

While planning to brew me some German lager (festbier), I found this thread, which is an interesting read. I had a look at the step mash schedule you show here, and it left me wondering why you basically have three steps (140->155->155) for two enzymes; beta-amylase and alpha-amylase. Is there...

I was craving for a nice, fresh golden lager to brew and even though I may be a tad too late for Oktoberfest, I figured I'd go ahead and make a Festbier. When I was checking the interwebz for a good recipe, it was pretty frustrating to find mostly American-style Märzen recipes, until I found...

Good to hear someone else likes this yeast for a beer like this. Rye was ~20% last time I made this and it wasn't enough for my taste, but it's probably a bit too much right now, I'll tone it down. You're right that the dryhops are a bit on the low side, wasn't really going for IPA levels of...

What I'm going for here is an easy to drink American pale ale, that had a little bit more to it, so I decided to throw in some rye, to have a nice mix of fresh citrus (from hops) and some spice. Now I made this recipe before, but the spiciness from the rye was a little subdued and it was...

I know it's a pretty dead thread but I was wondering about the same after I saw MrMalty's chart listing WLP720 as the equivalent to the 'Forbidden Fruit'. I contacted White Labs and was told that they weren't the same and instead, WLP099 Super High Gravity was a cross of Wyeast 3463. They seem...

I've never actually tasted the real deal (I'm in Europe, no cream ales here). That does indeed sound like an aroma that comes from yeast rather than hops. I'm just gonna give Brewn1nja's recipe a go and see how I like this beer!

Hey! I read through (almost) all of this massive thread, and it seems there's a great consensus recipe that I'll hopefully get to try my hand at this weekend! If anything, one thing that several people mention that the recipe still 'lacks' when comparing to the real deal is a more floral /...

I also made it without the S-04, and it came out as a great beer. Not an Delirium Tremens clone, but not sure if adding the S-04 would've made it more DT-like. Good call on not adding it that late anymore, anyhow. :mug:

Sure, you can fine with gelatin, I did the same. There will still be yeast present in the beer, it'll continue to condition after. Not sure how 'necessary' the warm conditioning really is, but it won't hurt, especially not with a (slightly) heavy Belgian!

Exactly this, siphoning with a hop bag over the end when you have lots of hop pellets in the brew is quite the hassle imo, so with big dry hops I usually prefer to put them in a bag, just make sure that it's sanitized. Might be less efficient I don't know, I still got great aroma from the hops.

I think you'll be fine. Next time this happens might be good to cover them in aluminium foil instead, to be sure that the bacteria stay away.

Yea I guess I can't go wrong with the 3787. Might try half with that and half with 3739 just because I'm curious how that one will taste!

Thanks! Good to hear someone made some good brew with S-33!