luckybeagle
Making sales and brewing ales.
Post edited for simplicity:
I'm thinking of mixing 3787 and 3068 since both yeasts seem to do well with Pilsner malt, of which I have a 55# sack. Think this will taste good?
Pilsner malt to 1.050
Nugget to 20 IBU
1 oz Hersbrucker at 5 minutes, maybe Strisselspalt at flameout
Chill to 65F, pitch a blend of 3787 and 3068 from slurry Raise 2F per day until completion.
Not quite Belgian, definitely not Weissbier, but both yeasts have nice phenols and work with Pilsner heavy grists. Think it could be good, or am I gearing up for an abomination?
I also have Amarillo, but that might be gross for a dryhop/flameout addition?
I'm thinking of mixing 3787 and 3068 since both yeasts seem to do well with Pilsner malt, of which I have a 55# sack. Think this will taste good?
Pilsner malt to 1.050
Nugget to 20 IBU
1 oz Hersbrucker at 5 minutes, maybe Strisselspalt at flameout
Chill to 65F, pitch a blend of 3787 and 3068 from slurry Raise 2F per day until completion.
Not quite Belgian, definitely not Weissbier, but both yeasts have nice phenols and work with Pilsner heavy grists. Think it could be good, or am I gearing up for an abomination?
I also have Amarillo, but that might be gross for a dryhop/flameout addition?
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