|
Post by Ken on Oct 18, 2022 9:34:36 GMT -6
I know I posted about this on AHA but maybe not here. I had Omega German Lager #1 working in some lagers but I needed to replenish my supply so at the same time I brewed a batch and added a combination of dry yeast strains: Diamond and 34/70... one pack each. I made a Vienna Lager with it and the aroma from that beer is outstanding and the beer itself looked fantastic as it went from fermenter to keg. I drew up a number of other recipes for it including a helles (maybe this coming weekend), an Amber Lager with flaked corn and Sterling hops, an American Bock and an American Lager with flaked corn and Liberty. The character of this yeast combo reminds me very much of Wyeast 2124 Bohemian which makes sense... I think it's derived from the classic Weihenstephan "most-used lager strain in the world" yeast. More to come. Cheers Beerheads.
|
|
|
Post by pkrone on Oct 18, 2022 13:45:39 GMT -6
Sounds cool, Ken. US macros use multiple yeast strains in their beers. But not for great flavor (obviously), but for flavor consistency.
|
|
|
Post by tommymorris on Oct 18, 2022 13:51:54 GMT -6
I wonder what will happen if you pitch the slurry. Will one or the other become dominant?
|
|
|
Post by Ken on Oct 18, 2022 15:24:31 GMT -6
Sounds cool, Ken. US macros use multiple yeast strains in their beers. But not for great flavor (obviously), but for flavor consistency. Pete, good to see you back here. Haven't seen you in awhile.
|
|
|
Post by Ken on Oct 18, 2022 15:25:46 GMT -6
I wonder what will happen if you pitch the slurry. Will one or the other become dominant? I wondered the same thing. Will they work together to create a unique profile? Will one take over? Could something unsavory happen with the two strains together in the same batch? The yeast has been harvested and will go into more beers so all these questions will be answered.
|
|
|
Post by pkrone on Oct 18, 2022 15:37:36 GMT -6
Sounds cool, Ken. US macros use multiple yeast strains in their beers. But not for great flavor (obviously), but for flavor consistency. Pete, good to see you back here. Haven't seen you in awhile. Thanks, man. It was a long, hot summer and it got me out of my brewing mojo for a while. However, I've got my first low-ox pressure ferment versus regular ferment test going currently, so I'm back in the game!
|
|
|
Post by Leftympfrmde on Oct 18, 2022 20:16:40 GMT -6
Pete, good to see you back here. Haven't seen you in awhile. Thanks, man. It was a long, hot summer and it got me out of my brewing mojo for a while. However, I've got my first low-ox pressure ferment versus regular ferment test going currently, so I'm back in the game! You'll like the results for the pressure fermentation.
|
|
|
Post by Ken on Oct 18, 2022 20:56:10 GMT -6
Thanks, man. It was a long, hot summer and it got me out of my brewing mojo for a while. However, I've got my first low-ox pressure ferment versus regular ferment test going currently, so I'm back in the game! You'll like the results for the pressure fermentation. I know some here have done this including Gusso but I feel like I need a "for dummies" link or something. I got into the LO thing for a bit and then backed off a little bit but the pressure ferment sort of passed me by... probably when I was having my marital distress and I moved out of my house. Would someone give me a short description of how I would go about that or point me to a link? Cheers and thanks.
|
|
|
Post by brewbama on Oct 18, 2022 22:26:56 GMT -6
I’m done making brewery improvements for a while. I’ve been brewing some pretty good beer with my current setup and processes lately. I just wanna brew with what I have for a while.
I just cobbled together an RO setup. I only did that because the local stores are unreliable in stocking distilled. They are hit and miss on purified (RO) water so I decided to make it myself. Screw ‘em.
For me, hesitation on the pressure ferment is the fermenter itself. I currently push sanitizer out of the keg with ferment CO2 and sometimes CO2 escapes from around the seal with only the couple/three PSI pressure that technique produces. I’d have to get a new domed lid to hold the pressure at a minimum and possibly a new fermenter. That may mean modifying my old fridge ferment chamber. Na… I’m out.
Besides, my current fermenter lid has been customized with a thermowell and QD. Not sure I want to change that.
I have decided to brew several beers in a series and harvest/repitch the yeast. I am even going to brew a few lagers. Ken persuaded me to do that.
I just brewed a Schwarzbier that turned out really well. One of the best I’ve ever brewed I believe. I did this sort of ‘rolling’ step mash where I started at 114°F and slowly heated the mash to 150°F. I never stopped but it stayed in the beta zone a pretty good while before getting into alpha territory. That beer finished in five days at 55°F. I harvested the 34/70 from it and will repitch it in an Alt (I know it’s supposed to be an Ale but I won’t tell), then a cpl Bocks for the holidaze, and an Export after the Golden Ale I am planning to brew Friday.
Then, this Spring I want to play with S-23 in three different Czech lagers (based on Tommy’s and Mark’s recommendations). I’ve never used that yeast based on negative reviews but these guys seem to hit home runs with it. Nothing ventured nothing gained.
Cheers. 🍻
|
|
|
Post by Leftympfrmde on Oct 19, 2022 4:13:23 GMT -6
You'll like the results for the pressure fermentation. I know some here have done this including Gusso but I feel like I need a "for dummies" link or something. I got into the LO thing for a bit and then backed off a little bit but the pressure ferment sort of passed me by... probably when I was having my marital distress and I moved out of my house. Would someone give me a short description of how I would go about that or point me to a link? Cheers and thanks. Here's a good rundown. link. Only downside it'll require a vessel that can hold pressure (a spare keg will work in a pinch) and a spunding valve. I took this year to pair down and sell a lot of gear that was collecting dust, and got torpedo kegs and built spunding valves. I'm done with major upgrades in the brewhouse for a while.
|
|
|
Post by Ken on Oct 19, 2022 8:26:27 GMT -6
I'm probably in the same boat as Brewbama... a new fermenter. My fermenters fit (just barely) into a fermenting fridge and I would be concerned that a new fermenter wouldn't fit so then I have to get a new fridge as well. I'm also in BB's boat with the concept that I sometimes have one of my beers in front of me and hold it up to the light, see the foam and bubbles rising in the glass and I am happy that I made such a delicious beer and think to myself "don't change a thing". A woman I'm seeing was over at my place last weekend and said, "I want to drink the draft beer!" so I tapped her an Oktoberfest Lager and she was kind of oohing and ahhing about the beer being tapped into the glass and she took a sip and said, "You MADE this?". Clearly she's not a beer expert but it's just a funny thing when we're trying to make small tweaks on what we consider to already be good beer. Lefty... thanks for the link.
|
|
|
Post by denny on Oct 19, 2022 13:23:04 GMT -6
I wonder what will happen if you pitch the slurry. Will one or the other become dominant? Yes
|
|
|
Post by denny on Oct 19, 2022 13:26:29 GMT -6
I had a discussion about pressure fermentation with Chris White after seeing a presentation he did. He talked about matching yeast, strain, pressure and temp, and even them the results they had gotten in testing were uneven. I decided I could skip it.
|
|
|
Post by Ken on Oct 19, 2022 14:00:00 GMT -6
I had a discussion about pressure fermentation with Chris White after seeing a presentation he did. He talked about matching yeast, strain, pressure and temp, and even them the results they had gotten in testing were uneven. I decided I could skip it. I think I would have to know a brewer who brewed this way and then taste those beers before I would feel enough desire to try it myself. Our taste buds are mysterious and complicated. One person's nirvana is another person's "it's okay" so without any outside experience I probably would continue on my current road.
|
|
|
Post by Ken on Oct 19, 2022 14:01:42 GMT -6
I wonder what will happen if you pitch the slurry. Will one or the other become dominant? Yes Can you elaborate on that? What do you picture happening with Diamond and 34/70 in the same batch of lager? The Diamond was 'fresher' and I have always heard that 34/70 was a slow-starter so from that I might guess that Diamond started quicker and possibly did more of the fermenting than the 34/70 did. But now it's harvested and will be repitched so I wonder what that would look like.
|
|