Drinking our Latest, a German Helles Exportbier

[Pappers_]

BJPC used to call this style Dortmunder Export. I'm really enjoying it, its clean, clear (clearer IRL than in the photo), nicely balanced between malt and hops. This is the second time my brew partner and I made this style, the first time it won a medal two years ago.

Many of my friends, inspired by the Brulospher experiment, are really into speed-brewing lagers, which I just don't get. We chilled the wort about 45F, pitched a lot of yeast, let it rise naturally to 50F and let it ferment there for five weeks. Moved it to a fridge in the mid 30s and let it lager for almost two months.

 

[AJinJacksonville]

Maybe I'm just thirsty...but that looks really delicious!

 

[Sammy86]

BJPC used to call this style Dortmunder Export. I'm really enjoying it, its clean, clear (clearer IRL than in the photo), nicely balanced between malt and hops. This is the second time my brew partner and I made this style, the first time it won a medal two years ago.

Many of my friends, inspired by the Brulospher experiment, are really into speed-brewing lagers, which I just don't get. We chilled the wort about 45F, pitched a lot of yeast, let it rise naturally to 50F and let it ferment there for five weeks. Moved it to a fridge in the mid 30s and let it later for almost two months.

Beer looks great! Don’t hate on the quick lager method unless you’ve tried it Pappers...won a medal with my quick lager German Pils!

 

[Lefou]

This style is definitely on my "to brew" list along with a "honey" Helles recipe stashed away on my phone's brewing app. It's something to look forward to when spring arrives, though. Just bought the grain and yeast for a Belgian pale ale two days ago and can't wait to mash it up.
Enjoy!

 

[ChuckS1]

Recipe?

 

[Yooper]

It looks great! And it sounds even better. Thanks for sharing the photo.

 

[waldoar15]

Looks good. I'll have to put it on the list since Lagers are about all I brew nowdays.

 

[seabrew8]

http://www.thebrewingnetwork.com/dr-homebrew-episode-107/

Listen to this interview - a guy made a mazen using the quick lager method and before the judges found out they gave him a 40 score and over all great reviews besides the head retention.

Saflager 34/70 at 60-65 for me personally has make my best beer in over 3 years and 100 plus all grain batches.

I no expert, but i'm a expert on my own beer. 34/70 is by far the best yeast i've used for the beer i like. German mostly. I don't like hop bombs at all - some APA's are decent, honestly think IPA's are gross in most cases, unless they have a big malt background. Rather drink a bud.