Long time homebrewer here, back in the U.S. from an overseas move. Did a little bit of home brewing there, but just didn't brew much. Back in the US of A and I have caught the bug again.
I've searched the forums, and there is a good amount of stories and experience to draw from, but if you have your own specific experience I would love to hear it (and your advice).
This weekend I'm brewing two beers. A lot has changed in the years I was only lightly brewing, specifically the use of a spunding valve and pressurized fermentation and using Kviek yeast at high temperatures. I'm feeling a little trepidation doing either. What are your experiences? What would you recommend based on your experience?
Beer 1 - Festbier
OG - 1.056
Yeast - Wyeast 2803 Munich II lager (doing a 2L starter the day of)
Option 1 - Ferment at 51 degrees (temp controlled) and diacetyl rest near tail end of fermentation.
Option 2 - Ferment in a corny keg at room temperature with a spunding valve set to 12 PSI. (considering putting in keg with a floating dip tube and ferment, super kleer to clear it up, but may go keg to keg then super kleer).
Beer 2 - Citra IPA
OG - 1.063
Yeast - See options (no starter both dry yeast)
Option 1 - Mangrove Jack's dry Kviek yeast, using a plastic tub and sous vide at 95 degrees.
Option 2 - Safale05, good old war horse which has produced great beers for me in the past.
Thanks!
I've searched the forums, and there is a good amount of stories and experience to draw from, but if you have your own specific experience I would love to hear it (and your advice).
This weekend I'm brewing two beers. A lot has changed in the years I was only lightly brewing, specifically the use of a spunding valve and pressurized fermentation and using Kviek yeast at high temperatures. I'm feeling a little trepidation doing either. What are your experiences? What would you recommend based on your experience?
Beer 1 - Festbier
OG - 1.056
Yeast - Wyeast 2803 Munich II lager (doing a 2L starter the day of)
Option 1 - Ferment at 51 degrees (temp controlled) and diacetyl rest near tail end of fermentation.
Option 2 - Ferment in a corny keg at room temperature with a spunding valve set to 12 PSI. (considering putting in keg with a floating dip tube and ferment, super kleer to clear it up, but may go keg to keg then super kleer).
Beer 2 - Citra IPA
OG - 1.063
Yeast - See options (no starter both dry yeast)
Option 1 - Mangrove Jack's dry Kviek yeast, using a plastic tub and sous vide at 95 degrees.
Option 2 - Safale05, good old war horse which has produced great beers for me in the past.
Thanks!