6Tap
To drink beer is human..
Been using 1056 and its time to try something new this weekend... Thanks
3522 Ardennes or 2565 Kölsch, ferment at 55-58 for low esters, diacetyl rest 2 days at 66, then lager at 34 for 10 days. I've had very good results brewing clean, malty, highly hopped ales this way.
Been using 1056 and its time to try something new this weekend... Thanks
2 packs US-05 no rehydration.
Unless you are making 1/2 bbl batches, that seems like a waste of money. 1 pack is plenty. Hell, I only use one pack of dry lager yeast when I make a lager. No starter, no rehydrating, no off flavors as long as my temperature is in check.
You and I have a very different view on acceptable pitching rates.
Don't just take my word for it.
http://brulosophy.com/2016/11/07/ye...-vs-overpitch-in-a-lager-exbeeriment-results/
While Brülosophy certainly isn't science, nor does it claim to be, at the home brew level there's far too much fussing about acceptable pitch rates. If I can make a ~14% barleywine with only one vial of WLP001 and not have any off flavors I think the average brewer can relax a tad.Brulosophy is like MythBusters - entertainment value only.
Don't just take my word for it.
http://brulosophy.com/2016/11/07/ye...-vs-overpitch-in-a-lager-exbeeriment-results/
I really like White Labs 029 Kölsch. It doesn’t have much “Kölsch” flavor, it just ferments very clean, drops clear, and does a good job bringing hops forward.
Brulosophy is like MythBusters - entertainment value only.
Thank you all for your input!
I can’t wait to brew an IPA this Sunday.
Does anybody know what yeast Firestone uses for their Union Jack and Double Jack? I know they use 1968 (or something very similar) in their DBA but it's hard to believe they use the same in their IPAs given they are so different. Anyhow my vote goes to 1056. West coast all the way baby.
Been using 1056 and its time to try something new this weekend... Thanks
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