Unfortunately beer that hasn't floculated fully still has a bunch if polyphenols in suspension and will taste completely different once fully clear and properly conditioned so this one Unfortunately doesn't really count
Am brewing an apple beer with pilsen malt, saaz hops and US-05 yeast. Can hear the airlock going buck wild and I have a feeling it will be legit. Good luck with the competition
Shame you didn't have more time to let the other one lager longer at the lower temp. I currently don't have a fermentation chamber, so for me, I do mostly ales and I use US 05 a lot. Good video. I look forward to checking out more of them!
Interesting. I thought that the lager yeast would stand out more. From what I remember from brulosophy and brewing tv they basically said that the temperature for lagers were not that strickt, that you could do a lager in room temp, with a lager yeast. Did you have both beers on lager temperatures? Since ale yeast mostly give of flavors on higher temperatures im guessing that there would be a difference in room temperature?
Still cloudy(yeast)...slightly astringent bitterness(yeast bite?). ..diacetyl with the lager yeast? Sounds a bit green to me. Aging a bit lo get will fix all this stuff. Cool video, thanks for posting and good luck in the comp!
I would like to say thank you again I am learning a lot and if I may put my two cents in, what if you did a 5 gallon brew day split 5 ways and you could do two or three normal different kinds and then like two really weird like pina colada ale or smoked apple bacon lager...anyways just a thought
Barley and the Hops TV well it sounds like fun and I recently finished bottling a chocolate mint stout and started a coffee and cream ale, I’m a chef at a summer camp and I love to play around with flavors so I go a bit too extreme alot
Idk if you saw this www.garshol.priv.no/blog/394.html, but it's a guy blogging about visiting some Nordic farmhouse to follow the brew of a keptnis beer. It's a style of beer brewed only with pale malt but the mash is then baked at a super high temperature which carmelizes the mash and provides color and depth. I thought of your channel as I watched and wanted to bring it to your attention. The high oven temperature would be hard to recreate on a homebrew scale but as a small batch Brewer you might be able to make a version with your home oven. Just a thought! Enjoy the article anyway.
Unfortunately beer that hasn't floculated fully still has a bunch if polyphenols in suspension and will taste completely different once fully clear and properly conditioned so this one Unfortunately doesn't really count
Really love all your videoes man , keep em coming great stuff :)
how you do in the competition ?
miss your videos!!!
I miss them too!
Nice experiment, cheers!
I find that us-05 ferments really cleanly at about 60f, nice work!
I used us-05 in my last pilsner and it turned out pretty good, going to try w34/70 on the next batch and see if I can notice s difference
Am brewing an apple beer with pilsen malt, saaz hops and US-05 yeast. Can hear the airlock going buck wild and I have a feeling it will be legit. Good luck with the competition
I wonder now if it would be interesting to do a simili czech pils with us-05 mashed high, fermented high and under pressure to see how it could fare.
I like the idea!
Good luck on the competition
Shame you didn't have more time to let the other one lager longer at the lower temp. I currently don't have a fermentation chamber, so for me, I do mostly ales and I use US 05 a lot. Good video. I look forward to checking out more of them!
Hello, I've been using Mangrove Jacks Californian Lager. You end up with a lager flavour profile but ferment @ ale temps.
I'll check it out thanks!
Thats a good yeast its the same one that anchor brewery uses in all of their beers they are the origin of the strain.
Cali common is my favorite as well. Ironically cali common isnt as common as ipa in california.🤦♂️
I guess if you brew a lager with an ale yeast, you can no longer call it a lager, since the yeast strain is what defines lager x ales, correct?
I'll allow it.
Interesting. I thought that the lager yeast would stand out more.
From what I remember from brulosophy and brewing tv they basically said that the temperature for lagers were not that strickt, that you could do a lager in room temp, with a lager yeast.
Did you have both beers on lager temperatures? Since ale yeast mostly give of flavors on higher temperatures im guessing that there would be a difference in room temperature?
I fermented both at 65F. I did attempt recently pushing Wyeast 2206 to the 60sF that didn't work that well, but it could have been a fluke.
Did you think the pilsner fermented with us-05 was fruitier? ☺️
I didn't think it was fruitier that I noticed.
Q - can it be a pilsner without any pilsner malt in the grain bill?
Technically no, but in a blind taste I've heard it's very hard to tell the difference between 2-row and pils malt.
Did you prime before laggering? Also what temp did you lager the ale yeast at?
I did not prime before laggering and I think I fermented my ale yeast at 65F
Still cloudy(yeast)...slightly astringent bitterness(yeast bite?). ..diacetyl with the lager yeast? Sounds a bit green to me. Aging a bit lo get will fix all this stuff. Cool video, thanks for posting and good luck in the comp!
It did actually get better with age. The diacetyl was gone after a few months.
hello , could u give me ur receipe ?
its nice , look very clear ... tq
Yes no problem, it's in the description.
What is your usual final gravity for your US 05 beers?
Almost always 1.010, but if it's a huge starting OG above 1.080 then not sure to be honest.
I would like to say thank you again I am learning a lot and if I may put my two cents in, what if you did a 5 gallon brew day split 5 ways and you could do two or three normal different kinds and then like two really weird like pina colada ale or smoked apple bacon lager...anyways just a thought
I did something like that years ago split 4 ways, but not as extreme as you suggest playing with different beers. Maybe worth a shot though...
Barley and the Hops TV well it sounds like fun and I recently finished bottling a chocolate mint stout and started a coffee and cream ale, I’m a chef at a summer camp and I love to play around with flavors so I go a bit too extreme alot
Keep getting weird!
Idk if you saw this www.garshol.priv.no/blog/394.html, but it's a guy blogging about visiting some Nordic farmhouse to follow the brew of a keptnis beer. It's a style of beer brewed only with pale malt but the mash is then baked at a super high temperature which carmelizes the mash and provides color and depth. I thought of your channel as I watched and wanted to bring it to your attention. The high oven temperature would be hard to recreate on a homebrew scale but as a small batch Brewer you might be able to make a version with your home oven. Just a thought! Enjoy the article anyway.
I'm gonna have to dig into this.
Nice video review, as far as I’m aware I think Pilsner Urquell has a moderate diacetyl presence so it sounds like yours is good for style.🍻🍺👍🏻