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Post by Ken on Sept 12, 2021 12:25:41 GMT -6
Smacked a pack of very fresh 1056 on Friday and it was rock hard today. I brewed an old-school version of my Memory Lapse Pale Ale. 82% Great Western 2-row, 10% Crystal 60L, 8% Wheat. 24-25 IBUs of Mt. Hood from the start of the boil and 1056. I got a nice mash pH and super clear wort going into the fermenter. It's in the fridge now which is set around 62°. More ales to follow including an "American Pub Ale", American Pale Ale, American Wheat, Blonde Ale and I'm sure I'll find some other things to make. Cheers Beerheads.
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Post by poptop on Sept 17, 2021 11:06:31 GMT -6
So funny. I've been see-sawing over making Sunday's batch an Ale instead of the Bayern but will likely Lager on. That said, I have a Pale Ale recipe in the ready because I want to do the next 3 or 4 batches Ale. Thinking a Cream Ale or Golden, Pale Ale of course and maybe a West Coast IPA and Alt of sorts. I have US05, 04 and an American Ale pack waiting for action.
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Post by Ken on Sept 17, 2021 12:16:34 GMT -6
So funny. I've been see-sawing over making Sunday's batch an Ale instead of the Bayern but will likely Lager on. That said, I have a Pale Ale recipe in the ready because I want to do the next 3 or 4 batches Ale. Thinking a Cream Ale or Golden, Pale Ale of course and maybe a West Coast IPA and Alt of sorts. I have US05, 04 and an American Ale pack waiting for action. I seem to be settling into a routine: Ales of some variety starting in the fall. It might be 1056 or maybe an English strain. I ride that through the end of the year and possibly into January and at that point I try to contemplate what lager strains I want to use. I start making lagers in January or February so they'll be ready for warmer weather and I almost always choose TWO lager strains and alternate: 2124, Bayern, 940/113, 2278, 838/2308, etc. Then I ride those out until the end of the summer and make a wide variety of lagers all that time and then start up the ales again. Having BRY-97 and Diamond (examples) on hand allow me to be flexible when I'm in the mood for it. That said, my lager season is ending just as I'm running out of pilsner malt. I have a sack of Great Western 2-row for all these ales along with vienna, munich, wheat, etc. but will officially be out of pilsner malt next week. Cheers Poptop! |
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Post by poptop on Sept 17, 2021 13:03:08 GMT -6
Decisions, decisions
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Post by poptop on Sept 21, 2021 10:08:00 GMT -6
So after I do tomorrow's Lager I too will be Ale Boy. I'm trying to decide what to kick off with.
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Post by Ken on Sept 21, 2021 11:37:08 GMT -6
So after I do tomorrow's Lager I too will be Ale Boy. I'm trying to decide what to kick off with. I'm probably no help because my ales tend to just be ale versions of my lagers. My Blonde Ale is like a pilsner or other gold lager. My "Pub Ale" is much like a Vienna or Festbier (amber-to-dark, smooth, etc). The only real exception is if I make my "neutral pale ale" which has neutral hops in it like Liberty, Northern Brewer, Ultra, Santiam, etc. and if I make a citrusy pale ale with Amarillo, Citra, etc. My other slated ales are American Wheat, MLPA (brewed already), blonde ale, American Pub Ale, possibly a fruit beer, etc. |
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Post by poptop on Sept 21, 2021 12:34:31 GMT -6
And all of these could might be work-arounds but not really. I tend to make lower profile Ales all the time; Golden's, Blondes, Cream and the occasional Hoppier Pale. Simple, simple, simple.
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Post by Ken on Sept 21, 2021 13:53:38 GMT -6
And all of these could might be work-arounds but not really. I tend to make lower profile Ales all the time; Golden's, Blondes, Cream and the occasional Hoppier Pale. Simple, simple, simple. Me too. I'll also qualify all of this by saying that no ale yeast is going to give me the yeast character that I love getting from my favorite lager yeasts. Of course there are excellent ale yeasts too. For some things there are no substitutes. |
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Post by brewbama on Sept 21, 2021 14:36:03 GMT -6
I doubt I could tell the difference with some. Others are night and day different.
Sent from my iPhone using Tapatalk
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Post by tommymorris on Sept 21, 2021 20:37:30 GMT -6
I doubt I could tell the difference with some. Others are night and day different. Sent from my iPhone using Tapatalk So, how did BRY-97 do as a lager yeast in your Festbier? |
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Post by brewbama on Sept 21, 2021 21:18:15 GMT -6
I doubt I could tell the difference with some. Others are night and day different. Sent from my iPhone using Tapatalk So, how did BRY-97 do as a lager yeast in your Festbier? Well, the keg is halfway empty so I think it was a hit. I am enjoying this beer. Sent from my iPad using Tapatalk |
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Post by poptop on Sept 26, 2021 11:28:46 GMT -6
I've been having so much fun with the Bayern and the 34/70 that I might keep running them both longer than I thought. As much as I want to do a few Ales, these two yeasts are calling to me. Seems Pils and Helles are so needed in this heat. My decision making is challenging to say the least. Perhaps one more elevated IBU Pilsner? Or an easy Hell? Good God, I need a new hobby. Maybe Kombucha? Hahahaa.............................
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Post by Ken on Sept 26, 2021 11:37:07 GMT -6
I've been having so much fun with the Bayern and the 34/70 that I might keep running them both longer than I thought. As much as I want to do a few Ales, these two yeasts are calling to me. Seems Pils and Helles are so needed in this heat. My decision making is challenging to say the least. Perhaps one more elevated IBU Pilsner? Or an easy Hell? Good God, I need a new hobby. Maybe Kombucha? Hahahaa............................. I hear you. I am never at a loss for what lager to make because I have so many lager recipes and so many styles that I like. At some point I thought I should just make lagers exclusively. But then I see something where a beer drinker has a nice English Bitter or maybe a Red Ale or Pale Ale and then I get the itch. I just did a little checking... in 2021 so far I have made 30 five-gallon batches. Only 7 of them have been ales. That will go up because I just started using 1056 but still. I was thinking that this lager I made earlier in the week would be the end of the line but I might do one more with it (Omega 113). We're lucky to have these problems.  |
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Post by brewbama on Sept 26, 2021 11:56:00 GMT -6
I’ve been reading about these IPL(s) more and more. I imagine the ‘elevated IBU’ Pils would fit nicely into that category.
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Post by poptop on Sept 26, 2021 12:58:28 GMT -6
Blessed with such a diverse handful of problems yep. There is so much talk on select Podcasts I listen to regarding Pils and Hell as the Brewers go-to, to drink. That's all they want at the end of a shift etc. I understand this because, again, in this heat, the use of Crystal just doesn't seem necessary. In fact, with the exception of a little C40 or Caramunich, I haven't used much at all. I love all styles and yeasts. But the good old Lager is weighing heavy on my palate haha
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