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Oktoberfest Lager with 2352...


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#21 Bklmt2000

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Posted 24 August 2016 - 12:44 PM

What about 34/70 warm.

 

I've done this a few times, where i kept the 34/70 at ~60°F during the primary.  Worked out well.



#22 Poptop

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Posted 24 August 2016 - 12:45 PM

What about 34/70 warm.


I'll have to do some reading on it. With my new used old kegerator, I'm at least chilling in the mid 50's.

#23 HVB

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Posted 24 August 2016 - 12:50 PM

I'll have to do some reading on it. With my new used old kegerator, I'm at least chilling in the mid 50's.

 

here is one but there are more on there

 

https://brulosophy.c...riment-results/



#24 Poptop

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Posted 24 August 2016 - 12:59 PM

^^ Thank you!!

#25 Brauer

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Posted 25 August 2016 - 03:58 AM

What about 34/70 warm.

I recently made an APL (essentially an APA) with this yeast fermented at 68-70°F. The recipe could have been better, but the yeast seems to have come through fine. At first, I thought there might be a slight hint of autolysis, but I think it might have been an expectation I was projecting onto the beer after life circumstances meant I had to leave it on the yeast for weeks longer than I planned.

Edited by Brauer, 25 August 2016 - 03:58 AM.


#26 Big Nake

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Posted 25 August 2016 - 07:16 AM

I have never tried 34/70 (at all) or 2124 at warmer temps. If I had no way to lager I suppose that I would try it but 2124 is one of my favorite yeast strains and using it around 50° creates such a beautiful beer. Brauer, would you say that using 34/70 at 'ale temps' created a beer that was very similar to using 2124 at cooler temps? If so, I'd be willing to try it.

#27 Brauer

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Posted 25 August 2016 - 05:00 PM

I have never tried 34/70 (at all) or 2124 at warmer temps. If I had no way to lager I suppose that I would try it but 2124 is one of my favorite yeast strains and using it around 50° creates such a beautiful beer. Brauer, would you say that using 34/70 at 'ale temps' created a beer that was very similar to using 2124 at cooler temps? If so, I'd be willing to try it.

In the low 60s, I think 2124 is cleaner than 1056. I would choose it over US Ale or 1007 for a pseudo lager near 60, just for the yeast character. I still start my real lagers around 50 out of habit, for a few days, but they get moved up to 60 right after that.

Unfortunately, the Amarillo I used in the current beer aren't very good, which got in the way of me judging the hot fermented 34/70 properly. I think the yeast is fine, perhaps more sulfur than I usually get with 2124... I wouldn't usually ferment near 70, since I live where it's usually colder than that, but I was curious to really push this.

#28 Big Nake

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Posted 28 June 2017 - 02:01 PM

As I look for other recipes to make with this Omega Bayern lager yeast, I am reminded that I made this simple Festbier last year with the same yeast. Last year it was 50/50 pilsner and Munich 2 and I'm changing it a little bit here to 65% pils and 35% Munich 2. I will do a 30m boil and use Magnum (plus a pinch of Nugget) to get the IBUs around 27-28. The version of this that I made last year was really good. I was surprised how much color I got out of 5 lbs of Munich 2 so I'm just backing it off a little bit here. This yeast has already made a pils and an American Lager and I'm still planning a Vienna, Dunkel, Helles and the Festbier. I hope it's up to the challenge. :D

Fast forward to 9.28.17 and here is this 65% pils, 35% Munich 2 Oktoberfest:

festbier2017a.jpg

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oktoberfestlager1.jpg

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