German Pils Bo Berry Pils (West Coast Pilsner)

[dirty_martini]

What's everyone's preferred yeast? I've been doing a ton of split batch pilsners with various Escarpment vs diamond and W34/70 and every time liquid yeast beats dry hands down in my opinion, though, I'd give w34/70 the edge over diamond.

I want to give this recipe a go again now that I've really ironed out my pilsner attenuation issues.

I’ve done it with liquid and dry. My liquid lager yeast of choice is omega Bayern, which is the Augustiner strain. But I’ve come to learn that for this specific recipe (and cold ipa too), 34/70 is the superior yeast. And before you focus on dry or liquid being superior, know that the majority of pro brewers using 34/70 are using the fermentis dry.

 

[dirty_martini]

In case anyone missed this, a west coast Pilsner round table featuring Bob from highland park along with brewers from Firestone and humble sea. One thing i took from this, Timbos boil hops have switched from sterling or Saphir to adeena exclusively now.

 

[Andre3000]

I’ve done it with liquid and dry. My liquid lager yeast of choice is omega Bayern, which is the Augustiner strain. But I’ve come to learn that for this specific recipe (and cold ipa too), 34/70 is the superior yeast. And before you focus on dry or liquid being superior, know that the majority of pro brewers using 34/70 are using the fermentis dry.

Yes they are. I have heard it first hand from them. However I've done several split batches between liquid and dry and liquid always comes out on top in my opinion. However the w34/70 vs Isar was quite close.

 

[nyer]

I made the timbo clone on Monday and cooled to fermentation temp in my chamber until Tuesday. I made a starter for the 34/70 3 times and pitched Tuesday morning, by the afternoon it was already going. By Wednesday it was cranking and this morning it was already slowing down. It already went from 1053 to 1012, that's crazy for a lager yeast fermenting at 56. Easily the fastest lager fermentation I've ever had. Dry hops are going in tomorrow.

 

[nyer]

Just kegged this and it smells amazing, I can't wait for it to carb up.

 

[nyer]

I've only had this in the keg on gas for a week and it's already superb. This is such a nice clean easy drinking beer, it smells and tastes like an excellent ipa except it has less bitterness and it's dry and crisp. I'm thinking this is my favorite beer I've made in over 20 years of homebrewing. I believe this one will earn a permanent position in my kegerator.

 

[dirty_martini]

I've only had this in the keg on gas for a week and it's already superb. This is such a nice clean easy drinking beer, it smells and tastes like an excellent ipa except it has less bitterness and it's dry and crisp. I'm thinking this is my favorite beer I've made in over 20 years of homebrewing. I believe this one will earn a permanent position in my kegerator.

Did you make any tweaks to it or did you follow the recipe as written?

 

[nyer]

Did you make any tweaks to it or did you follow the recipe as written?

Exactly as written and I wouldn't change a thing.

 

[nyer]

I have made a lot of beer in the last 20 years and I have to say this one is the best. It's also one of the best beers I've ever tasted.

 

[Brooothru]

This is near the top of my “to brew” list, and the OP recipe calls for WLP830 or other 34/70 yeast. It’s a workhorse for sure, but I’m also planning a split brew between WLP835x (Andechs) and Imperial L26 which I just found out is also Andechs.

I’m looking to see if there are significant differences between the yeasts rather than focusing on the beer. But I’m curious what people who have brewed this beer think about Andechs as a yeast for Timbo. My experience with Andechs is that it’s a great yeast that balances malt and hops, attenuates well and drops clear with time. Maybe not as dry as 34/70 or as strong a fermenter but (right now) it’s at the top of my 4 favorite lager yeasts.

 

[Ulisses4677]

5.6 abv
95% gambrinus pils
5 % carapils
Ibu 40
Magnum
Riwaka
Yeast 34/70
Fermentation traditional lager

 

[dirty_martini]

View attachment 820668
5.6 abv
95% gambrinus pils
5 % carapils
Ibu 40
Magnum
Riwaka
Yeast 34/70
Fermentation traditional lager

Pretty color. I’m sure with that Gambrinus pils it dried out nicely.

Any riwaka in the boil, or just dry hop? I recently listened to a podcast with a New Zealand brewer and they said riwaka really shines on the hotside. Kinda like idaho7 seems to be better hit side than dry hopping.

 

[Ulisses4677]

Pretty color. I’m sure with that Gambrinus pils it dried out nicely.

Any riwaka in the boil, or just dry hop? I recently listened to a podcast with a New Zealand brewer and they said riwaka really shines on the hotside. Kinda like idaho7 seems to be better hit side than dry hopping.

Dry hop and hot side. At 30 min and whirlpool. The dry hop was all riwaka. I would be careful on the hot side it gives you a sharp bitterness that lingers, that’s why I used magnum for most of my ibus.

 

[Ulisses4677]

Dry hop and hot side. At 30 min and whirlpool. The dry hop was all riwaka. I would be careful on the hot side it gives you a sharp bitterness that lingers, that’s why I used magnum for most of my ibus.

Yes the color is from gambrinus it attenuates nicely so I mash at 152 knowing that gambrinus will dry out the beer. I want some body to stand up to the hops.

 

[ba-brewer]

This is near the top of my “to brew” list, and the OP recipe calls for WLP830 or other 34/70 yeast. It’s a workhorse for sure, but I’m also planning a split brew between WLP835x (Andechs) and Imperial L26 which I just found out is also Andechs.

I’m looking to see if there are significant differences between the yeasts rather than focusing on the beer. But I’m curious what people who have brewed this beer think about Andechs as a yeast for Timbo. My experience with Andechs is that it’s a great yeast that balances malt and hops, attenuates well and drops clear with time. Maybe not as dry as 34/70 or as strong a fermenter but (right now) it’s at the top of my 4 favorite lager yeasts.

I have not made this recipe exactly but I have done pilsner mosaic smash in the spirit of the recipe using standard hop pellets and WLP835 that have turned out well. Not sure if it is the yeast or a 3/4 month lager but the bitterness is quite smooth.

I think S-23 or S-189 with their fruity esters would be good with this recipe.

 

[dirty_martini]

Dry hop and hot side. At 30 min and whirlpool. The dry hop was all riwaka. I would be careful on the hot side it gives you a sharp bitterness that lingers, that’s why I used magnum for most of my ibus.

The brewer mentioned it more as late addition book hops and whirlpool, but said it ms a hop that really shines on the hot side. For the most part, those hops are only late addition anyway. I’d always rather bitter with magnum, summit, or warrior if I need a bittering addition.

 

[Ulisses4677]

The brewer mentioned it more as late addition book hops and whirlpool, but said it ms a hop that really shines on the hot side. For the most part, those hops are only late addition anyway. I’d always rather bitter with magnum, summit, or warrior if I need a bittering addition.

Yeah I’m on the same boat brother.