85 replies to this topic

[neddles]

no clue when I'll brew again, to many post moving chores/clusterfecks

Bummer. Where did you move to?

[Big Nake]

I might be brewing again late this afternoon or this evening... a Vienna Lager with the Augustiner yeast. My 19-yo son is home for the summer (who from this point forward will be referred to as "Sudsy McBeerintgon") has put a kink in my beer supply. I have told him that he can drink the beer as long as he's just staying at home and that he give me an idea of what he's drinking. Kegs are emptying faster than ever before. If it's not today then it will be Sunday.

[MyaCullen]

Bummer. Where did you move to?

just across town, but, ya know, fences to fix, trees to trim, etc..

[positiveContact]

hoppy wheat beer seems like a success but it's not dry hopped yet.  seems light and refreshing.  still cloudy but I think it stands a chance of clearing up.  has a nice rich golden color as well.

[Big Nake]

hoppy wheat beer seems like a success but it's not dry hopped yet.  seems light and refreshing.  still cloudy but I think it stands a chance of clearing up.  has a nice rich golden color as well.

Good. I remember your other thread was HOPPY WHEAT... ANY PROBLEMS? No problems, apparently.

Okay, water filtered and grains weighed out. Vienna Lager about to be brewed here at the Mayfair Court Brewhouse!

[positiveContact]

Good. I remember your other thread was HOPPY WHEAT... ANY PROBLEMS? No problems, apparently.

Okay, water filtered and grains weighed out. Vienna Lager about to be brewed here at the Mayfair Court Brewhouse!

 

no problems yet.  tasting carefully for peach flavors

 

one thing i will note:  is there a relationship between US-05 and wyeast 1007 (german ale)?  I get a similar flavor from both of them.  maybe it's in my head?

Edited by Evil_Morty, 30 June 2017 - 12:19 PM.

[denny]

no problems yet.  tasting carefully for peach flavors

 

one thing i will note:  is there a relationship between US-05 and wyeast 1007 (german ale)?  I get a similar flavor from both of them.  maybe it's in my head?

 

They aren't related and I've never gotten fruitiness out of 1007.

[positiveContact]

They aren't related and I've never gotten fruitiness out of 1007.

 

yeah - this isn't a fruit flavor.  maybe an ester?  i'm not an expert.

[Big Nake]

No, US05 and 1007 don't intersect are far as my tastebuds are concerned. I have used US05 very rarely... 1007 more regularly but still not A LOT. 1007 does seem to have some sort of distant apple pie kind of thing. US05 hasn't always given me the apricot-peach thing but the time that it did... Hoo boy.

[positiveContact]

No, US05 and 1007 don't intersect are far as my tastebuds are concerned. I have used US05 very rarely... 1007 more regularly but still not A LOT. 1007 does seem to have some sort of distant apple pie kind of thing. US05 hasn't always given me the apricot-peach thing but the time that it did... Hoo boy.

In the past I've gotten a very slight melon flavor from 1007.

[Big Nake]

In the past I've gotten a very slight melon flavor from 1007.

When I open a pack of Wyeast (it could be 2124, 1007, 1968, etc), I seem to get a blast of super-fresh yeasty-but-slightly-fruity (a pie, some crust, bready but almost sweet) character. If you guys ever find me laid out somewhere unconscious, just hold an open pack of Wyeast under my nose... like smelling salts.

[positiveContact]

this hoppy wheat is very clean now.  just needed a day to settle down.  still haven't tasted the dry hopped version - just my quick carbed 2L.

[HVB]

Busted out my version of hoppy wheat. Everything seemed to go easy.

[Bklmt2000]

I might be brewing again late this afternoon or this evening... a Vienna Lager with the Augustiner yeast. My 19-yo son is home for the summer (who from this point forward will be referred to as "Sudsy McBeerintgon") has put a kink in my beer supply. I have told him that he can drink the beer as long as he's just staying at home and that he give me an idea of what he's drinking. Kegs are emptying faster than ever before. If it's not today then it will be Sunday.

 

Ken, what are you thoughts on having Señor Sudsy helping on brewday?  (not sure if one of you has broached the idea to the other or not)

[Big Nake]

Ken, what are you thoughts on having Señor Sudsy helping on brewday?  (not sure if one of you has broached the idea to the other or not)

It's always possible. He's studying chemical engineering so he might get a jolt out of some the scientific aspects of it.

[Bklmt2000]

Brew day scheduled for tomorrow: taking the oddball grist I listed for my "Odds & Ends" bitter, changed out the hops and yeast, and making an American amber lager instead.

 

Mt. Hood for FWH, some Magnum to bitter, and 2 oz of Liberty split into 4 late additions (10 min to flameout).

 

And my trusty 34/70 will handle the heavy lifting in the primary.

[Big Nake]

Brew day scheduled for tomorrow: taking the oddball grist I listed for my "Odds & Ends" bitter, changed out the hops and yeast, and making an American amber lager instead.
 
Mt. Hood for FWH, some Magnum to bitter, and 2 oz of Liberty split into 4 late additions (10 min to flameout).
 
And my trusty 34/70 will handle the heavy lifting in the primary.

This is a much better use of that grist and totally something that I would make. Occasionally I'm inspired by a commercial beer and end up making something in the 10-12 SRM range, 5% and with a bunch of late hops that are either the clean American hops (Liberty, Santiam, Crystal, Mt. Hood, Vanguard, US Goldings, Ultra, etc) or Noble hops and then I use a good lager yeast to ferment it. I have no plans to make such a beer but maybe for the fall... Enjoy the brewday.

[Bklmt2000]

Thanks Ken.  This one should weigh in ~6% abv, ~40-ish IBU's, and in the 9-10 SRM range.

[Steve Urquell]

Brew day scheduled for tomorrow: taking the oddball grist I listed for my "Odds & Ends" bitter, changed out the hops and yeast, and making an American amber lager instead.

 

Mt. Hood for FWH, some Magnum to bitter, and 2 oz of Liberty split into 4 late additions (10 min to flameout).

 

And my trusty 34/70 will handle the heavy lifting in the primary.

If I had to only use 1 yeast from now on it would be W34/70. Ales, lagers, that yeast will do it all. I don't think I've made a bad beer with it yet. Fermented from 50-68F.

[Bklmt2000]

If I had to only use 1 yeast from now on it would be W34/70. Ales, lagers, that yeast will do it all. I don't think I've made a bad beer with it yet. Fermented from 50-68F.

 

My experience with 34/70 shows it to be a workhorse yeast:

 

Keep it cool/cold, you have a good lager

 

Let it warm up (60-68) you have a clean ale

 

It's my Swiss Army beer yeast.