Low-ABV (targeting ~1%) IPA, single-hopped with Vista. Just finished the cold steep w/recirc, currently mashing.
I really dig Motueka ... the SMASH Pils I made was the best beer of the summer so farBrewed on Sunday (second beer in under 2 weeks, I'd kicked both in my kegerator).
This week it was a Motueka hopped Saison, which is about 20 hours into fermentation and is just about the best smelling thing I've ever made.
I'll be following up with a single hopped Motueka DIPA later in the summer using my current NEIPA malt blend...I really dig Motueka ... the SMASH Pils I made was the best beer of the summer so far
nice!I'll be following up with a single hopped Motueka DIPA later in the summer using my current NEIPA malt blend...
I've become a complete dry yeast convert in the last year or so for this exact reason. I always have dry options for maybe half a dozen styles handy at any time: S-04, Notty, Verdant, German Pilsner, Belgian Tripel and a Kveik, so I can brew what I want when I want.Cameroni said, "I felt like brewing yesterday, so dug into my leftover grains and hops and found enough to put together an ordinary bitter recipe. Mostly Crisp Best Ale with a touch of crystal 60 and a bit of wheat. Fuggle hops with a pinch of Hallertau Mittelfruh (spelling?) in the last 10 minute. I always have packets of SafAle S-04 on hand."
That's the great thing about always having yeast on hand.
I use dry yeast for everything, except hefeweizen. I have made some great ones with Lallemand Munich Classic, but I found it to be hit or miss for reasons I haven’t been able to figure out. I’d still recommend it as the first thing to try.I've become a complete dry yeast convert in the last year or so for this exact reason. I always have dry options for maybe half a dozen styles handy at any time: S-04, Notty, Verdant, German Pilsner, Belgian Tripel and a Kveik, so I can brew what I want when I want.
Just need to find a good dry Hefe strain.
It's funny you say that. I've used Munich Classic with great success, but the Hefe I brewed a few days ago seems to be off to a rough start. We'll see how it turns out...I use dry yeast for everything, except hefeweizen. I have made some great ones with Lallemand Munich Classic, but I found it to be hit or miss for reasons I haven’t been able to figure out. I’d still recommend it as the first thing to try.
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