I have this mashing at the moment.
Lager malt 3 Kg
maize 0.4 Kg
Caramalt 0.4 Kg
Wheat 0.2 Kg
carafa 1 0.105Kg (900 EBC)
Sugar 0.3 Kg in the boil
mash at 66-65 C.
This is a slight variation on HHs lager, just a smidge more lager malt, wheat and of course the carafa to get the colour.
haven't a clue what hops yet, i'll decide that when the mash is done.
dark lager 21-10-07
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brewsters millionths
- Hollow Legs
- Posts: 412
- Joined: Thu Aug 30, 2007 2:57 pm
- Location: alton
...enjoy -
delboy
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delboy
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delboy
This is sat in the lagerator at 10 C, didn't manage to get a pic of it yet but its about the same colour as newcastle brown i would have said.
Shamefully i've pitched this onto the yeast cake from the HH lager (it tasted great, no off tastes or signs of infection), so this is actually the third time this yeast has been used, this is supposed to be a no no. But what can i say im lazy and with a lager i can't see the downside of having too much yeast.
Shamefully i've pitched this onto the yeast cake from the HH lager (it tasted great, no off tastes or signs of infection), so this is actually the third time this yeast has been used, this is supposed to be a no no. But what can i say im lazy and with a lager i can't see the downside of having too much yeast.-
Barley Water
- Under the Table
- Posts: 1429
- Joined: Tue May 22, 2007 8:35 pm
- Location: Dallas, Texas
How come you feel bad about using a lager yeast for the 3rd time? I have done it a few times and it worked out just fine (in fact I am in the process of doing it again this weekend). My understanding is that many commercial brewers do this regularly. I think Daab has a regular yeast farm going at his place based on a post I saw a couple of weeks ago. I try to arrainge things so that I go from the lighter, lower gravity brews up to the dark, high gravity stuff. My goal is to get a really big load of healthy, battle tested yeast going so that when I get to the high gravity worts I don't run into attenuation problems or start throwing off alot of esters. You do make a good point though, if the first batch gets infected, you can easily end up with alot of really bad beer, sanitation is very important.
Drinking:Saison (in bottles), Belgian Dubbel (in bottles), Oud Bruin (in bottles), Olde Ale (in bottles),
Abbey Triple (in bottles), Munich Helles, Best Bitter (TT Landlord clone), English IPA
Conditioning: Traditional bock bier, CAP
Fermenting: Munich Dunkel
Next up: Bitter (London Pride like), ESB
So many beers to make, so little time (and cold storage space)
Abbey Triple (in bottles), Munich Helles, Best Bitter (TT Landlord clone), English IPA
Conditioning: Traditional bock bier, CAP
Fermenting: Munich Dunkel
Next up: Bitter (London Pride like), ESB
So many beers to make, so little time (and cold storage space)
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delboy
TBH i don't feel bad, that 'shameful' comment was tounge in cheek, some people would be very worried about possible problems, but the more i brew the more cavalier im becoming about things like this, not doubt though i'll end up with an infection of some sortBarley Water wrote:How come you feel bad about using a lager yeast for the 3rd time? I have done it a few times and it worked out just fine (in fact I am in the process of doing it again this weekend). My understanding is that many commercial brewers do this regularly. I think Daab has a regular yeast farm going at his place based on a post I saw a couple of weeks ago. I try to arrainge things so that I go from the lighter, lower gravity brews up to the dark, high gravity stuff. My goal is to get a really big load of healthy, battle tested yeast going so that when I get to the high gravity worts I don't run into attenuation problems or start throwing off alot of esters. You do make a good point though, if the first batch gets infected, you can easily end up with alot of really bad beer, sanitation is very important.
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Dan