2604 replies to this topic

[Poptop]

Beauty.  Me too with the 3711.  It has so much to offer and really enhances malt and hops.  Spicy/peppery and with an extremely faint funky thing going on.  

[SchwanzBrewer]

When I brewed with 3711 it was pretty fruity.

[LeftyMPfrmDE]

Found a stash of beer that I've forgotten about, decided to chill a bottle and check it out, and didn't disappoint. about 2+ years ago, i blended 10 gallons of a 2 year old and one year lambics. 5 gallons was blended, and tossed in sour cherries. this is the un-fruited half. its tart, dry, and refreshing. this was the bottom of the bottle with the dregs swirled up.

Edited by LeftyMPfrmDE, 09 February 2020 - 01:54 PM.

[HVB]

That is a great find!

[HVB]

Mt. Hood Helles done with diamond dry yeast. Still needs a bit more carbonation. That clover is on the back side of the glass... Pretty clear.

[pkrone]

Looks tasty

[Poptop]

Damn tasty.  Nice setup for the pic too

[HVB]

Looks tasty

Thanks.  Already got some things I want to change next time.  But that the fun part of the process.

 

Damn tasty.  Nice setup for the pic too

Thanks,  that is the catch all table.  It was clean one time and then it just became a mess or parts and stuff.

[Big Nake]

Beautiful Drez.

[pkrone]

Thanks.  Already got some things I want to change next time.  But that the fun part of the process.

 

 

 

I'm curious what you would change now.  Do tell...

[HVB]

I'm curious what you would change now.  Do tell...

 

This was done with all Mt. Hood and while nice, I want to go back to a traditional German Noble. I had the Mt. Hoods and wanted to use them up and they are good just not what I had in my mind.  I also did a big change on the water for this one.  I only adjusted a by adding a bit of CaCl and lactic for pH.  That left my sulfate level at 12ppm and while I know many want very soft water for this style I want just a touch more sulfate and next time I will double it to 24ppm.  With all that said, I am going to drink the hell out of this one as is.  These are just tweaks for my preference. Oh, and Bayern next batch.

[pkrone]

Funny.   You said about what I thought you'd say...   

[HVB]

Funny.   You said about what I thought you'd say...   

 

I am predictable.

[HVB]

This was done with all Mt. Hood and while nice, I want to go back to a traditional German Noble. I had the Mt. Hoods and wanted to use them up and they are good just not what I had in my mind. I also did a big change on the water for this one. I only adjusted a by adding a bit of CaCl and lactic for pH. That left my sulfate level at 12ppm and while I know many want very soft water for this style I want just a touch more sulfate and next time I will double it to 24ppm. With all that said, I am going to drink the hell out of this one as is. These are just tweaks for my preference. Oh, and Bayern next batch.

After 4 of these tonight I am rethinking the water. I may leave it as it is.

[Big Nake]

After 4 of these tonight I am rethinking the water. I may leave it as it is.

The sulfate in my source water is 27ppm.  I often make helles with just CaCl and leave the sulfate there.  Sometimes I dilute with 25% or 50% distilled to get the sulfate lower but it seems like these numbers (say, mid-20s) are an okay spot for sulfate.  12 seems okay too but mid-20s certainly does not ruin the beer especially if you restrain yourself on the hops.  

[Poptop]

Just another Sunday Saison

[Bklmt2000]

Just another Sunday Saison

 

I'd hit that, hard.  Looks tasty.

[Poptop]

Thank you kind Sir

[pkrone]

Bavarian pils.   90/10 Barke pils/Barke Munich  30 IBU.  2308.   Brewed on 1/1. 

[HVB]

Bavarian pils.   90/10 Barke pils/Barke Munich  30 IBU.  2308.   Brewed on 1/1. 

I would hit it!  If I remember this batch was a yeast test between L17 and 2308.  Do you still prefer the L17 version.