True. When I had that Labor Day party last year and I was scrambling to get beers ready, I did that with a blonde ale and also a Mexican Amber Lager. Both sat for a few extra days in the primary, then racked directly to keg with gel, chilled, hit with gel again and then carbed over 48 hours and served. Both of those beers ended up really good and surprisingly clear. The Mexican Amber Lager was in a keg outside on the patio and was killed in a couple hours. When I came downstairs, a number of 20-somethings were hanging out in the bar and my buddy's son said, "Wow, this hoppy blonde is awesome!". Those were both fast-tracked beers.I suppose I could just let the primary sit on the basement floor for a week or so. Its about 58F down there right now. Then rack straight to the keg and crash and clarify there.
Made my starter for 2352 Munich Lager 2 today...
#41
Posted 16 March 2016 - 12:36 PM
#42
Posted 31 March 2016 - 08:50 PM
#43
Posted 01 April 2016 - 05:25 AM
It really does have a great aroma, no question. Because of Easter weekend, I did not brew my next beer with this yeast but this weekend appears to be open and everything is ready to go. I may even get in a double brew weekend.
#44
Posted 02 April 2016 - 09:45 AM
#45
Posted 02 April 2016 - 11:28 AM
Well, it's cold and super windy with snow blowing sideways but the beer must be made. Finally making my pale bock with 2352 under adverse conditions here. Neddles, I can only imagine what it's like up by you today.
Its one of those weird days when it's blizzard/whiteout conditions for a half hour and then it stops and gets sunny for half hour and then back to blizzard. Cold northwest wind.
Back to the 2352 apparently the 250ml of slurry I tossed in the beer I made was sufficient. Thanks for the guidance Ken. Showed signs of fermentation at around 16 hrs @47F. And once again it smells very nice in that fridge.
#46
Posted 02 April 2016 - 12:20 PM
Awesome. When I harvested it today, I thought about what you said, (SOMEONE GET ME A BRATWURST!) and I had the same thoughts when transferring this Festbier. The aroma is outrageous.Its one of those weird days when it's blizzard/whiteout conditions for a half hour and then it stops and gets sunny for half hour and then back to blizzard. Cold northwest wind.
Back to the 2352 apparently the 250ml of slurry I tossed in the beer I made was sufficient. Thanks for the guidance Ken. Showed signs of fermentation at around 16 hrs @47F. And once again it smells very nice in that fridge.
Our weather is exactly the same... whiteout, sun, whiteout, sun. Wind. Cold. Snow. Not a good day to brew. But wait... what's that I hear?! DOUBLE brew day? Are you for serious? Yes... filtering more water and making my pale steam beer/cream ale/not-sure-what-to-call-it beer. Get the earmuffs and let's giddy up.
#47
Posted 02 April 2016 - 12:31 PM
Awesome. When I harvested it today, I thought about what you said, (SOMEONE GET ME A BRATWURST!) and I had the same thoughts when transferring this Festbier. The aroma is outrageous.
Our weather is exactly the same... whiteout, sun, whiteout, sun. Wind. Cold. Snow. Not a good day to brew. But wait... what's that I hear?! DOUBLE brew day? Are you for serious? Yes... filtering more water and making my pale steam beer/cream ale/not-sure-what-to-call-it beer. Get the earmuffs and let's giddy up.
I mean what else were you going to do today, yard work?
When I first smacked the pack of this yeast I made a ~200b cell starter and split it. Then set aside 100b of the cells in a sanitized jar in the fridge under the starter beer in case I really liked the yeast and wanted to keep some around (since it is seasonal). I think I'm going to be glad I did that.
#48
Posted 02 April 2016 - 12:44 PM
I was thinking along the same lines (the fact that it's seasonal) and that I need to use it 4 or 5 times since it seems so nice. I originally did not have a helles planned for this yeast but I think I have to now. I made the Festbier and the Pale Bock and another dark lager is planned as well (sort of like my Bordertown Dark Lager... think Negra Modelo) and I think I'll have to add the helles too. Should be a great yeast for that. Cheers.I mean what else were you going to do today, yard work?
When I first smacked the pack of this yeast I made a ~200b cell starter and split it. Then set aside 100b of the cells in a sanitized jar in the fridge under the starter beer in case I really liked the yeast and wanted to keep some around (since it is seasonal). I think I'm going to be glad I did that.
#49
Posted 02 April 2016 - 12:47 PM
I was thinking along the same lines (the fact that it's seasonal) and that I need to use it 4 or 5 times since it seems so nice. I originally did not have a helles planned for this yeast but I think I have to now. I made the Festbier and the Pale Bock and another dark lager is planned as well (sort of like my Bordertown Dark Lager... think Negra Modelo) and I think I'll have to add the helles too. Should be a great yeast for that. Cheers.
What would happen if I made your Dunkel with this yeast and stuck in the back of the fridge until September?
#50
Posted 02 April 2016 - 01:00 PM
Dunkel is the beer that I was going to make LAST with this yeast. I was going to make the same recipe that I did last time (with 2308) and use the 2352 since Augustiner may have been the favorite Dunkel we tried over in Munich. Put it into the on-deck fridge and hold it until the later summer, early fall? Seems reasonable. I should probably do that with this Festbier too. In fact, I could have a nice Oktoberfest celebration with a helles, dunkel and festbier, some homemade pretzels, snausages and schnitzel! Maybe it will coincide with moving into a new place.What would happen if I made your Dunkel with this yeast and stuck in the back of the fridge until September?
#51
Posted 02 April 2016 - 01:20 PM
Dunkel is the beer that I was going to make LAST with this yeast. I was going to make the same recipe that I did last time (with 2308) and use the 2352 since Augustiner may have been the favorite Dunkel we tried over in Munich. Put it into the on-deck fridge and hold it until the later summer, early fall? Seems reasonable. I should probably do that with this Festbier too. In fact, I could have a nice Oktoberfest celebration with a helles, dunkel and festbier, some homemade pretzels, snausages and schnitzel! Maybe it will coincide with moving into a new place.
Yes. Yes you should!
#52
Posted 05 April 2016 - 10:19 AM
#53
Posted 14 April 2016 - 08:38 PM
Ok here is the final recipe I made with this yeast 15 days ago. Inspired by NG Two Women. It now sits at 1.010 still in primary and great googly moogly it smells phenomenal and tastes even better. Even my wife was all over the hydrometer sample. Really it's pretty reminiscent of Two Women actually but I'll wait until we get some cold time and some gel before I go too far with that. Really excited for this one.
I need to plan another beer with this yeast. Ken, what's up in your 2352 world?
6 gallons
1.048
IBU 27
SRM 7
4# 10 oz. Weyermann Floor Malted Boh. Pilsner
4# 10 oz. Weyermann Floor Malted Boh. Dark Malt (5-8L light munich-style malt)
2 oz. Caraaroma
Mash 149F/50min, 160F/20min.
Hallertau Mittelfruh @60
1/2oz. Hallertau Mittelfruh @20
Wy2352 Munich Lager II
#54
Posted 14 April 2016 - 09:25 PM
Edited by miccullen, 14 April 2016 - 09:26 PM.
#55
Posted 14 April 2016 - 09:46 PM
Its CWG's technique. Ill let him explain how he does it.What is this fauxcoction you speak of?
#56
Posted 15 April 2016 - 03:55 AM
#57
Posted 15 April 2016 - 05:53 AM
I still have this pale bock in primary and this weekend I was going to either go with the helles (probably) or the Negra Modelo-type of beer. I agree that the aroma that this yeast gives off is outstanding. I haven't said "Great Googly Moogly" in awhile but it does seem appropriate.Ok here is the final recipe I made with this yeast 15 days ago. Inspired by NG Two Women. It now sits at 1.010 still in primary and great googly moogly it smells phenomenal and tastes even better. Even my wife was all over the hydrometer sample. Really it's pretty reminiscent of Two Women actually but I'll wait until we get some cold time and some gel before I go too far with that. Really excited for this one.
I need to plan another beer with this yeast. Ken, what's up in your 2352 world?
6 gallons
1.048
IBU 27
SRM 7
4# 10 oz. Weyermann Floor Malted Boh. Pilsner
4# 10 oz. Weyermann Floor Malted Boh. Dark Malt (5-8L light munich-style malt)
2 oz. Caraaroma
Mash 149F/50min, 160F/20min.
Hallertau Mittelfruh @60
1/2oz. Hallertau Mittelfruh @20
Wy2352 Munich Lager II
Make my recipe for Bordertown Dark Lager with 2352. It's one of my favorite recipes and I would normally use 2124 or 940 in that beer. Super smooth and drinkable...
5 lbs Pilsner Malt or American 2-row Pale Malt
3 lbs Munich Light
1 lb Flaked Corn
6 oz Belgian Caramunich
1.5 oz German Carafa III (mash temp 150-151°)
5.2 AAU German Magnum pellets for 60 minutes
½ oz Hallertau pellets 4.3% for 20 minutes
Wyeast 2352 Munich Lager 2
OG: 1.051, FG: 1.013, IBU: 20, SRM: 14, ABV: 4.9%
#58
Posted 23 April 2016 - 07:12 AM
#59
Posted 23 April 2016 - 07:24 AM
That sounds good Ken. I haven't had much time to do anything beery lately but I did finally keg the recipe I posted above 2 days ago. I made sure to save some slurry. Enjoy your brewing!
#60
Posted 23 April 2016 - 09:54 AM
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