no clue when I'll brew again, to many post moving chores/clusterfecks
Bummer. Where did you move to?
Posted 30 June 2017 - 10:16 AM
no clue when I'll brew again, to many post moving chores/clusterfecks
Bummer. Where did you move to?
Posted 30 June 2017 - 10:27 AM
Posted 30 June 2017 - 10:28 AM
Bummer. Where did you move to?
just across town, but, ya know, fences to fix, trees to trim, etc..
Posted 30 June 2017 - 12:00 PM
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.
Posted 30 June 2017 - 12:03 PM
Good. I remember your other thread was HOPPY WHEAT... ANY PROBLEMS? No problems, apparently.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.
Posted 30 June 2017 - 12:18 PM
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.
Posted 30 June 2017 - 12:30 PM
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.
Posted 30 June 2017 - 12:48 PM
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.
Posted 30 June 2017 - 12:49 PM
Posted 01 July 2017 - 04:40 AM
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.
Posted 01 July 2017 - 06:46 AM
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.In the past I've gotten a very slight melon flavor from 1007.
Posted 01 July 2017 - 02:33 PM
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.
Posted 01 July 2017 - 03:31 PM
Posted 01 July 2017 - 04:01 PM
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)
Posted 01 July 2017 - 10:53 PM
It's always possible. He's studying chemical engineering so he might get a jolt out of some the scientific aspects of it.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)
Posted 05 July 2017 - 10:15 AM
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.
Posted 05 July 2017 - 10:32 AM
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.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.
Posted 05 July 2017 - 10:40 AM
Thanks Ken. This one should weigh in ~6% abv, ~40-ish IBU's, and in the 9-10 SRM range.
Posted 05 July 2017 - 04:16 PM
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.
Posted 05 July 2017 - 04:19 PM
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.
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