96 replies to this topic

[Big Nake]

Gentlemen, let's please compose ourselves. Clarity is not to be joked about.

Here's some inspiration for you. Now get to work, slacker!

[Poptop]

That makes me very thirsty and definitely an inspiration for my brew this weekend.

[HVB]

Ken, that looks awful!  Just send it to me and I will drain it for you!!

[Poptop]

It's especially cool when many of you's guys present your beer in a nicely posed picture

[Seven]

Kegging this soon. TG came in at just under 1.010 (from 1.051 using S-189). Did a forced diacetyl test yesterday and none detected. I wanted to keg yesterday but decided to tear down and rebuild the keg and ran out of time.

I want to harvest the yeast cake and reuse at least once, possibly in a dunkel or schwarzbier but I also want to make a Victory Home Grown Lager "clone".

[Big Nake]

I put another Vienna Lager on tap over the weekend and this one was made with S-189. It came out very nicely. Earlier in this thread I mentioned that I had a more pale version of a Vienna Lager at a tap house in Bloomington, Indiana in September. I think I'm going to put something together with Vienna, Munich 2, pilsner and then just a half ounce of Carafa Special which should bring the SRM to about 8 or so. Bitter with Magnum and add some late Hallertau (1.5 ounces, probably) with 10 minutes left and then use M76 to ferment it all. The only question would be whether to make a starter with the M76 or just sprinkle it as Mangrove Jacks suggests.

[matt6150]

I kegged my version of this yesterday. Will give it a try tomorrow.

[Poptop]

Kegged 10 gallons of my latest Vienna yesterday. Definitely a good one to have too much of

[Big Nake]

Matt & Brother Poptop: What yeast did you use?

[Poptop]

Matt & Brother Poptop: What yeast did you use?

Combined slurries of WY2000 and 34/70 mixed together and about 8 ounces of pitched into each fermenter. This batch has wonderful yeasty goodness as it should Sort of out on the hop aroma and flavor at this point. Waiting for it to carb up. I know it's going to be good. Just can't put my finger on what Sterling brought to the party yet.

[Big Nake]

Combined slurries of WY2000 and 34/70 mixed together and about 8 ounces of pitched into each fermenter. This batch has wonderful yeasty goodness as it should Sort of out on the hop aroma and flavor at this point. Waiting for it to carb up. I know it's going to be good. Just can't put my finger on what Sterling brought to the party yet.

Oh yeah, it's Hybrid Vienna Lager for you. That should work nicely... you may have created a completely new beer experience. Cheers Brother.

[Poptop]

Oh yeah, it's Hybrid Vienna Lager for you. That should work nicely... you may have created a completely new beer experience. Cheers Brother.

To reference another thread, now see if it said Hybrid Vienna on the chalkboard I wouldn't be upset hahaha

[matt6150]

I used 34/70.

[Big Nake]

The Vienna I mentioned (by The Tap Brewery) is called Brickyard and there are pics of it HERE. It has color, no question but in picture 1 and 3 you can tell that it's quite a bit more pale. The lighting in those shots is poor too. Anyway, I'm digging that so many of us are making a Vienna Lager and although they'll all probably be different, I'm sure they'll all be good. Cheers.

[Bklmt2000]

I put another Vienna Lager on tap over the weekend and this one was made with S-189. It came out very nicely. Earlier in this thread I mentioned that I had a more pale version of a Vienna Lager at a tap house in Bloomington, Indiana in September. I think I'm going to put something together with Vienna, Munich 2, pilsner and then just a half ounce of Carafa Special which should bring the SRM to about 8 or so. Bitter with Magnum and add some late Hallertau (1.5 ounces, probably) with 10 minutes left and then use M76 to ferment it all. The only question would be whether to make a starter with the M76 or just sprinkle it as Mangrove Jacks suggests.

 

Looks like it's a dry yeast; if that's the case, I'd just sprinkle it on top of the wort, post-aeration, and let it go to town.

[Big Nake]

Looks like it's a dry yeast; if that's the case, I'd just sprinkle it on top of the wort, post-aeration, and let it go to town.

I'm leaning in that direction. Chils mentioned that M84 was very, very slow to start and I don't want to take that chance. If I sprinkle, do I use two packs or just one? I have no issue using two... unless I only need one.

[Steve Urquell]

I'm leaning in that direction. Chils mentioned that M84 was very, very slow to start and I don't want to take that chance. If I sprinkle, do I use two packs or just one? I have no issue using two... unless I only need one.

The M76 I pitched acted similar to W34/70. I would pitch 2 packs if not making a starter and expect it to start slowly. I didn't like the slow starts I got when pitching dry yeast into 50F wort and that's partly why I do my drauflugenninpimpin

[Seven]

Ken, how does the S-189 compare to your normal Vienna yeast? Mine fermented pretty dry but I think the long mash (90+) played a big part in that as well.

[Big Nake]

Ken, how does the S-189 compare to your normal Vienna yeast? Mine fermented pretty dry but I think the long mash (90+) played a big part in that as well.

I like S-189 but I'm not necessarily in love with it. Using something like 2308, 2124 or Omega Bayern would be my preference. Chils has mentioned it and I agree... S-189 seems to do better in malty styles and as a result my latest Vienna Lager made with S-189 is very good. But that Omega yeast is SO unbelievably good that anything else is almost incomparable.

[Poptop]

Side note from a whirfloc conversation we had, I did "chuck it into the kettle" at 10 minutes out from about 38 feet away Serious note, what a difference in clarity when I kegged my Vienna on Sunday. Almost clear and I like to think the tablet played a significant role. I took a draw from the uncarbed keg last night and it was brilliant. I still added some Knox this morning so by the time it's carbed I will have crystal Vienna