Dry Yeast Varieties
#1
Posted 27 April 2009 - 02:16 PM
#2
Posted 27 April 2009 - 02:29 PM
#3
Posted 27 April 2009 - 02:39 PM
What's your favorite commercially brewed wit? I'm not sure I've ever had this style...T-58 is really good for wit and not bad for tripel.
#4
Posted 27 April 2009 - 02:43 PM
Mine is hoegarrdenWhat's your favorite commercially brewed wit? I'm not sure I've ever had this style...
#5
Posted 27 April 2009 - 02:55 PM
It's the classic!Mine is hoegarrden
#6
Posted 27 April 2009 - 02:57 PM
Well I guess I'll have to try this sometime - I see it at a lot of places so it shouldn't be hard to do...Mine is hoegarrden
#7
Posted 27 April 2009 - 03:03 PM
Yea....pretty sure it's an InBev Product now so you should be able to get it a lot of places...it is sometimes expensive however and it is in 11.2 ounce bottles...Sunshine Wheat (New Belgium) is a good Americanized version of a WitWell I guess I'll have to try this sometime - I see it at a lot of places so it shouldn't be hard to do...
#8
Posted 27 April 2009 - 04:11 PM
I'm doing a side by side with t58 and 3333. I just did half and half wheat and munich with hallertau. I also brewed the all munich IPA yesterday. I tasted great out of the boiler, so I can't wait to try it. I decided to go with nottingham because I'm low on liquid yeast.T-58 is really good for wit and not bad for tripel.
#9
Posted 27 April 2009 - 04:29 PM
Interesting - I'd love to hear about the results of the side by side.I'm doing a side by side with t58 and 3333. I just did half and half wheat and munich with hallertau. I also brewed the all munich IPA yesterday. I tasted great out of the boiler, so I can't wait to try it. I decided to go with nottingham because I'm low on liquid yeast.
#10
Posted 27 April 2009 - 04:44 PM
#11
Posted 27 April 2009 - 04:51 PM
#12
Posted 28 April 2009 - 12:05 AM
#13
Posted 28 April 2009 - 06:47 AM
#14
Posted 28 April 2009 - 07:35 AM
#15
Posted 28 April 2009 - 07:42 AM
#16
Posted 28 April 2009 - 08:14 AM
#17
Posted 28 April 2009 - 08:43 AM
34/70 or S-189. S-189 is a bit on the malty side....great for bock, maibock, etc., but I've made some great pils with it, too.I like s-04 and nottingham, and us-05. I wish there were a good dry yeast to make a german or bohemian pilsner.
#18
Posted 28 April 2009 - 09:19 AM
I've used Windsor and it contributes some nice flavors. It's just that the attenuation is way too low for my taste. If ever try it again, I'll mash low and keep the caramel to a minimum to keep it from being too sweet.anyone use Windsor?
#19
Posted 28 April 2009 - 09:50 AM
#20
Posted 28 April 2009 - 09:58 AM
Edited by ewanzel, 28 April 2009 - 09:59 AM.
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