Cream Ale Fizzy Yellow Beer

[rtstrider]

Well it's getting a good month and a half to 2 month lager now. Giving the ol liver a nice reset and spending some time dropping a few lbs Can't wait to try it late Feb/early March!

 

[rtstrider]

Circling back to this recipe. Going to rebrew this using WLP925 in a few weeks. Going to brew a Helles this weekend, rack Yoopers Fizzy Yellow Beer on to the yeast cake, then use that third repitch for a dry hopped german pils. Just wanting to get an idea of what WLP925 does, or doesn't, bring to the table since there's not much information available on this strain online.

 

[fluketamer]

this beer looks really great. i recently fermented an APA with 05 at 62 degrees. it is very clean. i always used 05 higher like 70 and never liked it. i wrote it off. but it is super clean at 62 degrees. as good as any other ale yeast. and still pretty cheap. i would have no problem using it again now. i can clearly see why it is a good candidate for this fizzy yellow beer. i will have to give this one a try now.

 

[rtstrider]

this beer looks really great. i recently fermented an APA with 05 at 62 degrees. it is very clean. i always used 05 higher like 70 and never liked it. i wrote it off. but it is super clean at 62 degrees. as good as any other ale yeast. and still pretty cheap. i would have no problem using it again now. i can clearly see why it is a good candidate for this fizzy yellow beer. i will have to give this one a try now.

Id recommend a lager yeast for this brew tbh. WLP830 (a better version of w34/70) warm fermented worked out extremely well!

 

[rtstrider]

Just racked this onto a wlp925 repitch. I'm trying to learn the strain since there's not too much information available out there. Anywho I can't wait to try this once it's properly conditioned and kegged!

 

[jdubdvdt]

Given the grain bill I would say it definitely sounds like a lager yeast is ideal for this one. I love using Pearle for bittering, but I would probably use whatever dry lager yeast I have sitting around. I have W34/70, S23, and WLP860 dry. I also have WLP940 in my yeast bank which would probably do well with this.

 

[rtstrider]

Given the grain bill I would say it definitely sounds like a lager yeast is ideal for this one. I love using Pearle for bittering, but I would probably use whatever dry lager yeast I have sitting around. I have W34/70, S23, and WLP860 dry. I also have WLP940 in my yeast bank which would probably do well with this.

S23 and wlp860 (dry) are on my to do list!

I will say 34/70 (well wlp830) works well with this recipe warm fermented! I used wlp940 a few years ago on a different recipe and banked it. Don't remember much and didn't take any notes doh!

 

[rtstrider]

This was brewed 2 weeks ago with wlp925. This works so well as a lager!

 

[jdubdvdt]

This was brewed 2 weeks ago with wlp925. This works so well as a lager!View attachment 867715

Looks great! Did you use gelatin or anything? That's great clarity on such a young lager. How would you describe the yeast character compared to other lager yeasts?

 

[rtstrider]

Looks great! Did you use gelatin or anything? That's great clarity on such a young lager. How would you describe the yeast character compared to other lager yeasts?

I did use gelatin! I went ahead and started a thread on WLP925 in hopes there will be more information for forum members and in general!

https://www.homebrewtalk.com/threads/wlp925-white-labs-high-pressure-lager-yeast-thread.735517/

 

[rtstrider]

Coming back to this and wlp925 works extremely well on this recipe! I still have about a quarter keg left and man....Yeah this is way better as a lager than an ale imo

 

[BeerBBQBourbon]

Every year I brew some beer for a fundraiser event for my niece and nephew. This year, it was requested that I brew a lemon shandy. I'm not a huge fan of the style as I often find them too sweet. So, I decided I'd brew this recipe and add some crystalized lemon to it when kegging.

I brewed this exactly to recipe, and the samples I had before kegging were amazing. Absolutely a crushable and flavorful beer. Adding the crystalized lemon made it a perfect shandy that was definitely not too sweet. It was a crowd pleaser as the guests kicked the keg in only about 4 hours! Definitely making this again on it's own, and probably as a shandy too for others who enjoy that style. Thanks for this recipe!

 

[Yooper]

Every year I brew some beer for a fundraiser event for my niece and nephew. This year, it was requested that I brew a lemon shandy. I'm not a huge fan of the style as I often find them too sweet. So, I decided I'd brew this recipe and add some crystalized lemon to it when kegging.

I brewed this exactly to recipe, and the samples I had before kegging were amazing. Absolutely a crushable and flavorful beer. Adding the crystalized lemon made it a perfect shandy that was definitely not too sweet. It was a crowd pleaser as the guests kicked the keg in only about 4 hours! Definitely making this again on it's own, and probably as a shandy too for others who enjoy that style. Thanks for this recipe!

I think this is my next up. I usually get my ‘summer beers’ brewed earlier, but with the unseasonably freezing cold weather this May, I just haven’t been motivated to think about warm days yet. Thanks for the reminder that it should be on tap soon!

I have some crystallized lemon too, to add to the glass if someone wants. I like that idea!

 

[jdubdvdt]

I think this is my next up. I usually get my ‘summer beers’ brewed earlier, but with the unseasonably freezing cold weather this May, I just haven’t been motivated to think about warm days yet. Thanks for the reminder that it should be on tap soon!

I have some crystallized lemon too, to add to the glass if someone wants. I like that idea!

Just stay in Florida longer next time

 

[Yooper]

Just stay in Florida longer next time

I'm considering that! Here's what I'm weighing- staying married vs staying warm.

I did change my mind on my next brew after consulting with the meanie who likes to be "comfortable" and not in 92F degree heat. It's going to be another IPA. If summer isn't going to come, we might as well not have a 'summer beer'. By the time summer shows up, it might be August. And then I'll be ready for fall.............

 

[jdubdvdt]

I'm considering that! Here's what I'm weighing- staying married vs staying warm.

I did change my mind on my next brew after consulting with the meanie who likes to be "comfortable" and not in 92F degree heat. It's going to be another IPA. If summer isn't going to come, we might as well not have a 'summer beer'. By the time summer shows up, it might be August. And then I'll be ready for fall.............

Shoot last time I went to the yoop I had some pasties and froze my ass off in August (Camping). I did slam some very large Mexican lagers somewhere that I don't remember.

 

[Mack]

Here's my first attempt at it. Basically the original recipe using US-05. Pressure fermented for 8 days at 68°, chilled for a week, gelatin added, then keg transfer after 48 hours.

I usually don't transfer, but this wouldn't drop clear, even with the gelatin, due to a lot of gunk on the floating dip tube and screen.

My wife says this tastes like "regular beer, but better".

 

[Mack]

Two days after keg xfer and this beer is damned near perfect! Definitely a ball game chugger. Pulling this one into my summer "must-have" rotation.