Search results

Did you catch the advice on the Fermcap addition to your fermentation? Fermcap S, I believe -a few drops in your keg while you’re fermenting and the krausen will be minimal and you’ll get to use more of that capacity in the keg. As was also said-the true physical capacity of a corny is near...

You should peruse the Warm Fermented Lager thread Warm Fermented Lager and scrape some yeast type references from there. Any that get multiple hits could be listed here in your summary.

Do you mean Fermentis S-189? its a great clean lager yeast, though I ran my last batch cooler-52F to start I think. It did great in my Warsteiner pils clone.

Interested too, I'd like to know where sacks of Ireks might be available

I have the huge Anvil version. First beer I made with it seems more hoppy than intended actually. I think if the spider is big enough, it’s effective. I can definitely see how smaller ones and the bags/socks limit wort contact and utilization.

Since you been working on a Paulaner, do you have any thoughts @tderanleau ? Or possibly @VTMongoose ? Possibly @Miraculix ? Or anyone else whos had this beer and might have some insight? Thanks

For the early hop edition I think Magnum is too clean, an I don’t think it’s the same as the Herkules in the Paulaner Festbier and the Hofbrau or the Tradition in Paulaner’s Munich lager. Though I’ll admit I don’t know what Callista tastes like-so I’m not sure Edited to add-the same person...

Digging up an old thread on this-but it was one of the few I saw about this beer. I wrote to the brewery and got a reply that the malt bill is 100% Pilsner malt with Callista at end of the boil for aroma and the yeast was the brewery’s ’standard’ bottom fermenting yeast. They said they...

34/70 is said to be their yeast, it should be a good one to try in whatever form you have available.

I guess since it’s was already at 70 for primary fermentation then pushing up up slowly to 70 again before crashing shouldn’t hurt anything. The late rise and higher temp shouldn’t throw anything off at this point, you’re just motivating the yeast to do a good cleanup. Not make more off...

Fit a balloon over the airlock, swap the airlock to fit if needed, fill with CO2 and cold crash-no O2 suck back. IMHO, I’d raise slowly if you’re at the tail end of fermenting, to clean up any off flavors from your 70f ferment for a couple days before you crash.

Cool. I’ll send you a message.

So you still have this for sale @2row ?

ImHO you fermented with a lager yeast, it’s a lager-but I know that’s a subjective matter here.

Awesome, it’s great when things turn out so well!

How did it turn out?

Well I was in a neighboring city and had time to stop at a homebrew shop I know of and low and behold they has just gotten in some Tradition hops, so I picked up 6, 1 oz packs. I'll use them for the aroma (10 min) addition, but I still might bitter with Herkules to save some of the Tradition...

Oh it’s definitely available online, but I was referring to locally. I just stocked up at a somewhat local HBS on German hops but they didn’t have Tradition. Looking at the substitutes and the flavor wheel Tradition and Mittelfureh are so very close-I’m sure it’ll be a great Festbier with...

I’m sitting working on this design in BeerSmith as I drink a Paulaner Octoberfest Bier, it’s possibly my favorite Festbier-and I come across your thread looking for the IBU for it. I found on their website where they give the malt and the OG and ABV and list the hops. On the switch from using...

Did you use the Amerillo just fresh harvested or had you dried them for storage?