View attachment 693774Ready to start the long weekend!
Thanks to @fourfarthing for this beer from the last round of FotD!
You need to get into the Pilsners. The reat was just fluff
View attachment 693774Ready to start the long weekend!
Thanks to @fourfarthing for this beer from the last round of FotD!
Did you use gelatin on this or the Vienna lager?
@orionol73 sours look on point@orionol73 blueberry kettle sour. I thought I would like the ras better. I was wrong.
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And today sucked, so this will alleviate me of consciousness with enjoyability.
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I know I hit the Vienna with gelatin at kegging but I can’t remember on the amberDid you use gelatin on this or the Vienna lager?
I love this thread, never heard of this
Clarity is great! Nicely doneI know I hit the Vienna with gelatin at kegging but I can’t remember on the amber
@orionol73 blueberry kettle sour. I thought I would like the ras better. I was wrong.
View attachment 693821
And today sucked, so this will alleviate me of consciousness with enjoyability.
View attachment 693823
You need to get into the Pilsners. The reat was just fluff
Like where your going!@orionol73 blueberry kettle sour. I thought I would like the ras better. I was wrong.
View attachment 693821
And today sucked, so this will alleviate me of consciousness with enjoyability.
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Irish Stout View attachment 693834
I’ll join you boys. HB Irish StoutWinding down with a homebrewed maple coffee milk stout. This beer is really starting to hit its stride. View attachment 693842
What aren't you liking about it? I've used it as a replacement for 34/70 in my pilsners and can't tell a difference. I haven't done a side by side, but there was certainly nothing bad about it.I'm hate-drinking my first batch with Diamond lager yeast. If you're thinking about giving Diamond a try because you've read that it's a more reasonably priced version of 34/70, it's not. In fact, I wouldn't be surprised to learn that it isn't even a lager yeast.
I know there is info here but I wanted to ask you. Have you brewed an Extra Stout or Foreign Extra? Is it just more of each ingredient or is there some Caramel malts, or something else? I like he extra stout over the foreign since can drink more of them at a time.Now one from the pros
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I haven’t, sorry. I’m sure there are lots of different recipes floating around. I’m still searching for a respectable version of the Draught recipe... nothing seems to be able to duplicate their unique flavor.I know there is info here but I wanted to ask you. Have you brewed an Extra Stout or Foreign Extra? Is it just more of each ingredient or is there some Caramel malts, or something else? I like he extra stout over the foreign since can drink more of them at a time.
I have a Dunkel lagering in the fridge and a Helles in primary. I used diamond. Hope your experience is a one off. these are my first lagers so I have nothing to compare too. When I bought he yeast More Beer didn’t have 34/70I'm hate-drinking my first batch with Diamond lager yeast. If you're thinking about giving Diamond a try because you've read that it's a more reasonably priced version of 34/70, it's not. In fact, I wouldn't be surprised to learn that it isn't even a lager yeast.
The ones you post sure look good though! Im really enjoy my last attempt at the Draught. What I made is “nuttier” and a little “roastier” But I’m enjoying. Wonder if it’s the small amount of sour Guinness they add? I’m sure they have some sort of super ancient yeast that we don’t either.I haven’t, sorry. I’m sure there are lots of different recipes floating around. I’m still searching for a respectable version of the Draught recipe... nothing seems to be able to duplicate their unique flavor.
I’m sure there is some perfect combination of ingredients that we either don’t know about or don’t have access to. I’ve tried every tip and hint I’ve read about plus some. I’ve done the sour beer addition, lactic acid addition, dry yeast, liquid yeast, mash roasted grain with everything, cold steep roasted grains and add late in boil, 3 different water profiles, etc, etc.... I have come close but never close enough to say “this is it!”Wonder if it’s the small amount of sour Guinness they add? I’m sure they have some sort of super ancient yeast that we don’t either.
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