19 replies to this topic

[djinkc]

You already knew this. I ordered some yeast yesterday and just fell into the usual for me. Wyeast 1010, 2112, 1007 and 1272. You can make a lot of great beers with these but it's time for me to shake things up again. Give me some ideas. I've only done a handful of Belgians. And a grand total of 2 true lagers - 20 years apart. I guess I could try some of the mixes with a few bugs in them too, but I get concerned about cross contamination with those around the brewery. Any thoughts?

[chuck_d]

You can do some fun things with Pacman. I like it in Summer wheats mixed with Cenns, Amarillo or in another direction Tett. Though summer wheat isn't exactly the right thing for now.

[ncbeerbrewer]

DJ,If you are interested in trying some Belgians. Give 3522 Belgian Ardennes a shot. Noone ever talks about this yeast but its flipping fantastic. I have done Belg IPA's, Tripels with it mostly.

[strangebrewer]

1084 is great in stouts, porters, and darker beers in general. It's good to 12% too so usually I'll do a round of standard gravity beers with it and then some imperials. Best Impy stout I ever made was with 1084.

[Big Nake]

I feel the same way about my lineup because it contains no Belgians, Hefes, Stouts or even IPAs. I have heard of a number of brewers lately using 3522 Ardennes (as NCBEERBREWER mentioned) lately and I'm mildly interested but I hesitate to ruin wort with Belgian yeasts. Hell, make some lagers, man! I currently have White Labs 940 Mexican lager yeast, 2206 Bavarian and 2001 Pilsner Urquell all in various stages of production... Viennas, Helles, Marzens, Oktobers, Bohemian Pilsners, etc. I recently picked up a 4.5cf fridge which I use strictly as a lager fermentation fridge. Cheers.

[passlaku]

I heard the interview with the Whites on the BrewingNetwork where they rave about the White Labs 940 Mexican lager yeast, saying it makes an outstanding beer.

[Big Nake]

I heard the interview with the Whites on the BrewingNetwork where they rave about the White Labs 940 Mexican lager yeast, saying it makes an outstanding beer.

Unfortunately we wont see it available again until MAR-APR because it's a platinum strain. But it does make some great beer. I use it in Mexican viennas, cerveza claras, Mexican Amber lagers/Dark lagers, etc. Really nice yeast. Cheers.

[ThroatwobblerMangrove]

I feel the same way about my lineup because it contains no Belgians, Hefes, Stouts or even IPAs. I have heard of a number of brewers lately using 3522 Ardennes (as NCBEERBREWER mentioned) lately and I'm mildly interested but I hesitate to ruin wort with Belgian yeasts. Hell, make some lagers, man! I currently have White Labs 940 Mexican lager yeast, 2206 Bavarian and 2001 Pilsner Urquell all in various stages of production... Viennas, Helles, Marzens, Oktobers, Bohemian Pilsners, etc. I recently picked up a 4.5cf fridge which I use strictly as a lager fermentation fridge. Cheers.

hey - you know what you like. assuming this is based on actually trying some of these styles I see no problem with it.

[Big Nake]

hey - you know what you like. assuming this is based on actually trying some of these styles I see no problem with it.

Well, I can sit down and drink a nice IPA or stout with no problem but I don't necessarily want 5 gallons of it. Hefes and Belgians just nauseate me, generally. I assume that DJ makes these beers because that's what he likes and that's what his target audience likes. It also occurs to me that you might look at your recent beers and see a reason to shake it up a little... I totally get that. But then I always come back to what drives me to brew in the first place. Cheers.

[jayb151]

That Ardennes strain is great stuff! I made a belgian IPA with it and it turned out fantastic. I also did a split batch Belgian Pale Ale between the ardennes and the Belgian High Gravity and most people agreed that the Ardennes was better.

[djinkc]

Maybe it's time to make that Habanero Scottish Ale I've been yakking about for a couple years. I've got plenty of them from the garden this year.

[ThroatwobblerMangrove]

Maybe it's time to make that Habanero Scottish Ale I've been yakking about for a couple years. I've got plenty of them from the garden this year.

I'd be scared to try this - go easy on the habs I'd say and good luck

[BlKtRe]

Try the WY French Saison. Add some unfermentables into the grist bill and mash super high. Transfer to HDPE, add some French Oak chips and some Brett B.Yummy.....I also like Pacman as a killer neutral, cold strain. But that can be boring too. Now you got me thinking about a Hab beer too. Got them running out my ears.

[3rd party JKor]

I say do some lagers. A well brewed lager is a great thing.I've been adding lagers to my normal routine, for the first time ever. I realize how much I was missing out on now. I'm about to get a string of Bocks going. I'm super jazzed about that.

Edited by JKoravos, 27 October 2010 - 06:28 AM.

[HVB]

Nothing like having 5 - 6 beers aging with bugs in them!! Do up a 10g batch and split it with one of your regular yeasts and then have one with the bugs. Nice to compare the 2 and see the differences.

[ThroatwobblerMangrove]

I say do some lagers. A well brewed lager is a great thing.I've been adding lagers to my normal routine, for the first time ever. I realize how much I was missing out on now. I'm about to get a string of Bocks going. I'm super jazzed about that.

what yeast are you going to use? I was thinking of making a maibock with some 2308 once my basement is cool enough (probably december).

[3rd party JKor]

WLP833

[drewseslu]

DJ, as I recall you still have a carboy down there, it would be pretty easy to funkify half a batch of something. A vatted stale porter (half a batch of Baltic on oak with Brett C would get you there) or stock (old) ale.For Belgian strains I really like that French Saison 3711 and 3426 Farmhouse Ale strain from WY. Although you had very nice results with the WL equivalent of 1388 and 3787 is very versatile and very tasty.

[gnef]

I go through these phases about once a year. I seem to stick with american styles usually, realize I haven't brewed another style recently, or at all, and then I try to do a series. Two years ago I did a stout series because I hadn't made a stout in years. I still have most of those stouts left now aging and some on the kegerator.This past summer I did a Belgian series: wit, dubbel, tripel, BGS, BDS, and a Belgian IPA.I'm also very cheap, so when I buy a new liquid yeast, I like to get as much out of it as I can.Now that I think of it, I have never done a scottish beer or a milk stout. It may be time to do a scottish series.I've also wanted to do a samichlaus clone, but didn't get around to do it last year. Maybe this year...

[Stout_fan]

WLP885 Nothing like trying to ferment a 1.120 OG beer.Falcon Claws