Brewing a Bavarian Helles

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Weizenberg
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Re: Brewing a Bavarian Helles

Postby Weizenberg » Sat Oct 15, 2016 11:19 am

Do you prepare your yeast or do you pitch directly?
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Natebriscoe
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Re: RE: Re: Brewing a Bavarian Helles

Postby Natebriscoe » Sat Oct 15, 2016 11:35 am

Weizenberg wrote:Do you prepare your yeast or do you pitch directly?

Always prepared and actively fermenting
(If by prepared you proper cell counts and woke up)
bjanat
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Re: Brewing a Bavarian Helles

Postby bjanat » Thu Oct 20, 2016 12:53 am

Thoughts? http://www.themadfermentationist.com/20 ... r.html?m=1


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Bryan R
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Re: Brewing a Bavarian Helles

Postby Bryan R » Thu Oct 20, 2016 9:05 am

Lets break this down, in a effort to help others.
Improper dosage of SMB
Did not use Acid malt(it carries flavors over that are desirable, and in the paper)
Did not follow the recipe (caramalts and/or a malt blend is essential to the proper flavors)
Did not mash per the sheet(though I will be lenient here)
Did not use any of the recommended yeast strains(infact used 34/70 which we go out of out way to say to avoid)
Did not ferment as per the schedule
Did not spund

As you can see short of not adding SMB, this beer was brewed with the same standard methods the paper say to strictly avoid. I am not surprised at the result.

I don't know if it is a general problem to comprehend or follow instructions properly but hopefully others can break out of these habits and actually give it a proper go! I don't want this to come across negative, but these details need to be pointed out as they taint the results. Onwards and upwards.
Last edited by Bryan R on Thu Oct 20, 2016 9:08 am, edited 1 time in total.
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Weizenberg
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Re: Brewing a Bavarian Helles

Postby Weizenberg » Thu Oct 20, 2016 9:08 am

I use 34/70 quite often and it's not a show stopper.
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Bryan R
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Re: Brewing a Bavarian Helles

Postby Bryan R » Thu Oct 20, 2016 9:09 am

Weizenberg wrote:I use 34/70 quite often and it's not a show stopper.


You use 34/70 dry lager yeast?
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Weizenberg
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Re: Brewing a Bavarian Helles

Postby Weizenberg » Thu Oct 20, 2016 9:14 am

TBH any lager yeast will work just fine. Mine are liquid but I also had good results with dried (a long time back though). It's not necessary to be so restrictive as to the strain. That should be up to the individual.

Yeast strains and fermentation have very little to do with Lodo in my mind. That's just good general practice. Anybody making lagers should have that basic grasp.
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Bryan R
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Re: Brewing a Bavarian Helles

Postby Bryan R » Thu Oct 20, 2016 9:18 am

The 34/70 dry is a vial yeast. It throws off horrible green apple, and not enough sulfur. The real 830-34/70 is fine, the dry.. blech. I agree its basics.
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Weizenberg
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Re: Brewing a Bavarian Helles

Postby Weizenberg » Thu Oct 20, 2016 9:20 am

WLP820 is actually the 34/70 - thankfully they rectified that mistake.

If you want the correct original, you can get it from here
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Natebriscoe
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Re: Brewing a Bavarian Helles

Postby Natebriscoe » Thu Oct 20, 2016 10:56 am

I have used wlp830 low o2 a few times, with great results. It really let's the clean malt character stand out.

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