want to brew a nice crisp ale that drinks like a lager.

Discussion in 'Recipes for Feedback' started by Jimsal, Nov 25, 2018.

  1. Ozarks Mountain Brew

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    I use 34/70 at ale temp's all the time and it’s just as clean with no sulfur taste at all, as a matter of fact it’s my house yeast now for clean beers it takes a week or two to clear on its own in a keg but it still tastes great not perfectly clear
     
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  2. J A

    J A Well-Known Member

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    I used that on a few beers recently. Very interesting stuff. Lager temps really makes the malt pop. Cool ale temps gives a slightly fruity, peppery flavor and really makes the hops snap. Versatile stuff.
     
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  3. Nosybear

    Nosybear Well-Known Member

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    Surfer tastes?
     
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  4. Iliff Avenue Brewhouse

    Iliff Avenue Brewhouse Active Member

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    Good point. I used to use 34/70 all the time and heard it does great even close to 70F. A lot of people complain about a lemony taste from this yeast but I’ve never noticed myself.
     
  5. Iliff Avenue Brewhouse

    Iliff Avenue Brewhouse Active Member

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    I don’t have any experience with it but have wanted to try for a while. What manufacturers have you used?
     
  6. J A

    J A Well-Known Member

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    WLP810, though I suspect that the Wyeast stuff is pretty similar. I wouldn't mind trying the Mangrove Jack dry version If I can catch it in stock at my LHBS.
     
  7. Ozarks Mountain Brew

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    that's what I get for using my phone to quick lol
     
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  8. Nosybear

    Nosybear Well-Known Member

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    That's okay man, I'm not judging... ;-)
     
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  9. Trialben

    Trialben Well-Known Member

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    Id imagine the surfer taste would be a bit salty:D.
     
  10. Ozarks Mountain Brew

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    I've been in and out of the cancer word at the hospital for the last month with a family member I take care of and the signal drops out from time to time, some floors don't even have one and my phone just replaces words right before I send, I try to get it done before the signal drops, I finally found the hospital wireless signal that works for most floors, now I can slow down lol
     
  11. Nosybear

    Nosybear Well-Known Member

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    Just yankin' your chain, bro!
     
  12. Hogarthe

    Hogarthe Active Member

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    The wyeast is very similar to white labs. Have not tried the mj but always thought someone should make a cali common yeast in dry form. Nice to see someone finally did.
     
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  13. Jimsal

    Jimsal Member

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    so just an update. I found a recipe on another site for a Vienna lager.I became obessed with trying that recipe. I was all set to make that as a lager..had my lager yeast ready to go....even tho I said I didn't want to make a lager.... and at the last minute I changed and used us-05 because...well long story but im trying to brew three times in December because ill be finishing my basement and wont be able to brew down there. so im trying to bang out two ales then Im gonna try a lager. Not sure if I want to brew Ozarks Vienna blonde next as an ale or save it for last and brew it as a lager. decisions decisions.
     
  14. Jimsal

    Jimsal Member

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    thank you all for your input
     
  15. Trialben

    Trialben Well-Known Member

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    Either way it'll be fine!
     
  16. Jimsal

    Jimsal Member

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    sorry to hear that. hope all is well
     
  17. Ozarks Mountain Brew

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    thanks actually things are looking up for the moment, that day he was cleared to drive and be in public which is nice
     
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  18. Hawkbox

    Hawkbox Well-Known Member

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    That is good, cancer is the shits.
     
  19. Jimsal

    Jimsal Member

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    so antoher update …….my heater shit the bed. temp fell to 53 for a day and a half. used a light in the fridge to get it back to 60. gravity check had it at 1021. that was 7 days into fermentation. hoping the warmer temps got ferm going(not sure if it stopped...still had a krausen). gonna do another gravity check today and start raising temps 3 degrees a day heading towards a diacytil rest about 68.
     
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  20. J A

    J A Well-Known Member

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    Slow and low isn't going to hurt. Not sure what yeast you ended up with, but be sure you jack it up to 68 or so pretty quickly so it doesn't stall. You may have to rouse it if you used Notty or S-04 - they'll drop like a rock at the first sign of lowering temp.
     

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