2604 replies to this topic

[HVB]

Kind of what I am getting at. No brewery has the time or storage to try to set a permanent chill haze. Use Tanal A instead.

Oh, I agree.  I have also watched as the beers have evolved to be more and more hazy.  That is not on accident IMO.

 

All this talk and no pictures.

 

Here is one from Session Beer day.  My 4.3% Mosaic/Amarillo APA

 

[Big Nake]

A glass of Hacienda Lager from the batch currently on tap. Yum.

[neddles]

Whoa, pretty beers guys. Here's my contribution for the night.

 

IPA heavily dry hopped with Simcoe, Centennial, Amarillo, and Bravo.

[positiveContact]

you guys are makin' me thirsty!

 

I need to remember to get the DSLR out next time I'm pouring one out.

[Big Nake]

New pale ale I just put on tap. Rahr Pale Ale malt, wheat, CaraRuby, Nugget to bitter and then a bunch of late Cascade with some Zythos thrown in. S-04 on the yeast. It's pretty clear but some condensation hosed up the pic.

[Big Nake]

I just took a shot of this while I was grilling. Munich Helles.

[Poptop]

Helles and Weber never let a guy down.

[Poptop]

Did I mention how much I like Lagering?

[Big Nake]

Okay so what's that?

[Poptop]

Okay so what's that?

This is my third batch of Vienna with 34/70. I think I added a wee too much of Carafa II. My first two were lighter in color and taste.

[HVB]

This is my third batch of Vienna with 34/70. I think I added a wee too much of Carafa II. My first two were lighter in color and taste.

I don't know but .. I'd hit it!

[Poptop]

Aw shucks.

[Big Nake]

Color looks good for a Vienna. Mine comes out quite dark.

[Poptop]

Indeed.

[HVB]

IPL on a damn hot day...

[Big Nake]

Wow, clear!

Brother Poptop: I wanted to mention that if 34/70 is indeed the dry version of 2124, I can imagine that your Vienna come out nicely. I've used 2124 in just about every style and I'm quite certain it's my favorite lager yeast. But if you want to broaden your horizons, try making that same beer with Omega Bayern (also known as Wyeast 2352). It's similar to 2124 and slightly different. Very versatile for anything light or dark and a delicious character.

[HVB]

I can brew clear and hazy!

[neddles]

Very nice looking beers gentlemen.

[Poptop]

Wow, clear! :DBrother Poptop: I wanted to mention that if 34/70 is indeed the dry version of 2124, I can imagine that your Vienna come out nicely. I've used 2124 in just about every style and I'm quite certain it's my favorite lager yeast. But if you want to broaden your horizons, try making that same beer with Omega Bayern (also known as Wyeast 2352). It's similar to 2124 and slightly different. Very versatile for anything light or dark and a delicious character.

Thanks Ken, I'm ready to try another lager yeast. With liquids, you def make starters right? 2L? 3?

[Bklmt2000]

Thanks Ken, I'm ready to try another lager yeast. With liquids, you def make starters right? 2L? 3?

 

With lagers, starters for liquid yeasts are basically a requirement.

 

For a fresh smackpack, a 2-3 L starter (3 to be on the safe side) should be big enough to ensure you grow enough yeast for the job at hand.

 

For reference, i use a stirplate for starters; other use the shaken/not stirred method.  Use what you prefer.

 

The exception to this would be for 34/70; 2 packs pitched (no starter) does the job well.