Brewing a Bavarian Helles

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Brandon
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Re: Brewing a Bavarian Helles

Postby Brandon » Thu Oct 20, 2016 11:01 am

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


830, 820, 800, 838 are all fantastic yeasts LODO. I'd caution that their behaviors are different (820 takes a while to get going, 800 krausen's like made takes a while but tastes delicious, 838 takes a while to clean up, etc) and adjustments may need to be made if you are tightly controlling temp schedule during fermentation.
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Re: Brewing a Bavarian Helles

Postby Bryan R » Thu Oct 20, 2016 11:54 am

I went back to and love 2206.

It even leaves my FFt's brilliantly clear!

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Re: Brewing a Bavarian Helles

Postby Ancient Abbey » Thu Oct 20, 2016 2:35 pm

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

If you want the correct original, you can get it from here


Yeah, that yeast identification list had several mistakes, but they now have 820 listed as 34/70.

It's not cheap to order a slant from Weihestephaner and have it shipped here. It's actually cheaper to buy a pitch of every strain available in the USA and try them for yourself.
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Re: Brewing a Bavarian Helles

Postby Ancient Abbey » Thu Oct 20, 2016 2:37 pm

Bryan R wrote:I went back to and love 2206.

It even leaves my FFt's brilliantly clear!


WLP835 (Andech's) does the same for me. Brilliantly clear.
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Re: Brewing a Bavarian Helles

Postby Weizenberg » Thu Oct 20, 2016 2:57 pm

Shame WLP835 isn't available all year round
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Re: Brewing a Bavarian Helles

Postby Ancient Abbey » Thu Oct 20, 2016 6:13 pm

It is if you bank your own
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Re: Brewing a Bavarian Helles

Postby Bilsch » Sat Oct 29, 2016 1:18 pm

Just tapped my best helles to date. Loaded with fresh malt aroma and flavor. The only fault I think its a bit muddy with too many malts, and will redo this without the munich possibly with superpima instead.
Grain bill: 80.8 pils Barke, 9.6% vima, 5.1% muma1 Barke, 2% C25, 2.5% am
WY 2206 pitched and fermented @ 7.2c
Had no idea a few degrees could have such an effect but the cold ferment absolutely made for great foam retention and a huge lacy head. The nutrients had a lot to do with the quality as it allowed me ferment this cold where previously my beers always stalled if I didn't increase the temp near the end. Most never quite attenuated well enough even with bumping the thermostat and made spunding sluggish as best.
All this made possible I believe by a couple grams of nutrients in the boil !!
Thanks to everyone here for all your help and guidance.
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Re: Brewing a Bavarian Helles

Postby Weizenberg » Sat Oct 29, 2016 3:58 pm

I often ferment at 7C ;)
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Re: Brewing a Bavarian Helles

Postby Ancient Abbey » Sun Oct 30, 2016 8:27 am

Some updates based on the comments from this and other threads:

viewtopic.php?f=13&t=547&p=6110#p6110
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Brewing a Bavarian Helles

Postby Bryan R » Mon Oct 31, 2016 8:51 am

Bilsch wrote:Just tapped my best helles to date. Loaded with fresh malt aroma and flavor. The only fault I think its a bit muddy with too many malts, and will redo this without the munich possibly with superpima instead.
Grain bill: 80.8 pils Barke, 9.6% vima, 5.1% muma1 Barke, 2% C25, 2.5% am
WY 2206 pitched and fermented @ 7.2c
Had no idea a few degrees could have such an effect but the cold ferment absolutely made for great foam retention and a huge lacy head. The nutrients had a lot to do with the quality as it allowed me ferment this cold where previously my beers always stalled if I didn't increase the temp near the end. Most never quite attenuated well enough even with bumping the thermostat and made spunding sluggish as best.
All this made possible I believe by a couple grams of nutrients in the boil !!
Thanks to everyone here for all your help and guidance.



I hear ya there with the munich!
Last edited by Bryan R on Mon Oct 31, 2016 8:51 am, edited 1 time in total.

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