Recent content by 1mperator

given its already lower attenuation, i'd probably do more of a beta-sacch. rest. using all munich malt you may want to do a protein rest as well.

perhaps adding ~ .5 lb of acidulated malt would help if your lacto's having a hard time. also, adding in lacto after you rack may help

ja, it's a malty strain (nice way to say it's lazy.) just pitch it high, bud. make a big starter and/or do one or two ramp-up starters before you pitch it into a 5 gallon batch. it may do well to do a 3 gallon w/ a starter, then ramp it up to a 5 gallon once the 3's primary fermentation is...

ja, w/ a less-than-attenuating yeast like the 2112/810 strains, you really need to make sure your pitch rates are high. otherwise, i'd treat it like any other lager concerning primary fermentation time. 2 weeks, then start taking gravity readings.

i think the lower you have it towards 58f range, the more traditional German lager characteristics you'll have, higher in the 65f range might be a bit more Bohemian, i.e, fruity in nature. remember that the yeast will produce heat of 5-10f degrees during fermentation, so you may want to...

while it makes no mention of lacto, it still gives a good gist of what to do...

it's typically paler than the Norddeutsche or Düsseldorf Altbiers. Malt-wise it's typically made up of Pilsner malt w/ a good amount of wheat. Michael Jackson notes that it is slightly sour, due to a cellaring of 6 months or so w/ a resident lactic culture...

sterling and U.S. Golding not styrian and U.S. Golding

you'll need to at least use specialty grains listed in mutilated1's recipe but everything else has an extract version typically. maybe 3-3.5 lbs pils dme, and a 1lb or so light dme/lme and 1lb or so munich dme/lme

i'd also ferment the 1056/001 low to give the ale an as-clean-as-possible taste; thus, emulating a lager as much as possible

well, their site says U.S. goldings and Styrian i believe for hops and pilsner and vienna for malt.......an easy guess would be the wy1056/wlp001/US-05 for the yeast as it seems to be in just about every american craft brewery.......also the similarity of 420 to sierra nevada's pale ale would...

it's an older post but i thought i'd chime in. from what i can tell and from what 011 is typically prescribed for is that it fits in w/ the hybrid ale family....kind of like the black sheep w/ it's given ferm temp range; however, it's quite common that hybrid yeasts will produce sulfurous odors...

Ed has the right of it, i think. your 3638 should be just fine although again, only a reading will tell. i generally prefer the 3638 over the 3068 just b/c in my experience, it's been more user-friendly and balanced than the 3068. typically, when fermented low then brought up high ala 70's...

The Homebrewer's Garden, by Dennis and Joe Fisher offers quite a bit to any questions about Gruit ales and the general use of herbs. unfortunately, it seems that bogmyrtle/sweet gale is a suspected carcinogen..........i don't have any further sources to back up or disclaim this assertion but...

Hey, folks, i'm new here. i've got a question about the wlp037 aka "Yorkshire" yeast. i've used it a few times but can't remember the best temp range to recreate the Sam Smith qualities for a stout. this particular stout isn't an oatmeal and hence, i'm sure much of the chewy flavour won't be...