reinstone
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I have been planning to use this in a Dort and a pils. I have read that there is some residual sweetness left by this yeast vs the liquid strains. I was going to pitch 23 grams per 6 gallons and ferment at 49-50 raising to 55 after fermentation has slowed.....guessing day 10ish.
I want a malty beer but not a sweet beer. I am willing to change the recipe within reason but must maintain style.
If I dropped my mash temp from a single infusion at 150 to a stepped 145 for 30 mins and 148-150 till conversion, would this leave the beer as malty or close but reduce the sweetness?
Or is a decoction the only way to get the beer dry enough while maintaining the malt presence?
If there is a better dry yeast choice that has the same flavor profile but attenuated better let me know also....however, I want no fruitiness. I can easily control fermenting temps but I have a hard time getting fresh liquid yeast.
I want a malty beer but not a sweet beer. I am willing to change the recipe within reason but must maintain style.
If I dropped my mash temp from a single infusion at 150 to a stepped 145 for 30 mins and 148-150 till conversion, would this leave the beer as malty or close but reduce the sweetness?
Or is a decoction the only way to get the beer dry enough while maintaining the malt presence?
If there is a better dry yeast choice that has the same flavor profile but attenuated better let me know also....however, I want no fruitiness. I can easily control fermenting temps but I have a hard time getting fresh liquid yeast.