84 replies to this topic

[positiveContact]

It is basically 2124 so anything you would use that for is game. Seeing it is getting cooler a Vienna or dunkel springs to mind.

 

hmmm - realizing I'm out of vienna malt for now.  Still have 8.5lbs of munich though.

[HVB]

Crisis averted!

I am hoping dunkel on a cake of S-189 or apa tomorrow myself

[positiveContact]

Crisis averted!

I am hoping dunkel on a cake of S-189 or apa tomorrow myself

 

pretty hard to tell how the pils is right now.  still way too much yeast floating around and pouring straight foam due to the warm temp and high pressure in my primary fermentor.  I think it's time to start chilling this sucker.

[Big Nake]

I'm going to use this Diamond for one more batch of this Big Bark Amber Lager (to keep my experiment going) and then do something like a helles/pilsner/gold lager kind of thing and possibly a batch of Bordertown Dark Lager.

 

The more I think about the dry lager yeast landscape, we have 34/70 and Diamond which are [supposedly] 2124 and that's a good start because I really like the character from 2124.  But someone who produced Omega Bayern as a dry yeast (as I mentioned earlier in the thread) and also the Mexico City/940 lager yeast would be my new hero.  

[positiveContact]

I'm going to use this Diamond for one more batch of this Big Bark Amber Lager (to keep my experiment going) and then do something like a helles/pilsner/gold lager kind of thing and possibly a batch of Bordertown Dark Lager.

 

The more I think about the dry lager yeast landscape, we have 34/70 and Diamond which are [supposedly] 2124 and that's a good start because I really like the character from 2124.  But someone who produced Omega Bayern as a dry yeast (as I mentioned earlier in the thread) and also the Mexico City/940 lager yeast would be my new hero.  

 

I'm all for the dry yeasts if they make sense for the beer in question.  easy to store and use.