How long to lager for Helles?

[darthkotor]

Lemon? Huh.

I was using it mainly to experiment with a ton of different grist compositions and hop varieties in a short amount of time. Its cheap and easy. Now that I have some better understanding of which malts I do and don't like (and some Narziss to reference), I am trying to reign in on a house yeast to use.

[Bryan R]

Yea lemon and I'm not the only one!

I would recommend a sulfury Bavarian strain

[Roachbrau]

I would absolutely use Nico's cold schedule exactly as described with 860, provided you pitch enough yeast and oxygenate thoroughly. It seems a little sluggish to start, but once it gets going it chews up extract fast, so the cold ferment should be perfect.

[Weizenberg]

[Weizenberg]

[darthkotor]

Why not use biofine? I have had very good success with it in the past, and considering I lack a filtration system I think it kind of acts as a substitute when going into its final (serving) vessel.

[Weizenberg]

If you enjoy that sort of stuff in your drink....

I don't.

[Bryan R]

You will never find a Bavarian that will tell you adding anything but 4 ingredients to your beer is proper That being said I don't usually use post fermentation fining products.

[Bilsch]

I prefer to add time as the fining agent.

[Weizenberg]

Stop damaging your beer!

These things have a taste impact and are totally uncharacteristic for our style.

Bryan gets beautifully clear beers without throwing all that rubbish in there.