BeerBorg

I got a Blueberry wheat just a few days away from kegging and a light American Blonde Lager next. After that IDK what I want to make, Maybe a Helles, Kölsch, Dunkel , Dunkelweizen, Banana Hef or a big IPA or a APA. I see a lot of times on here for some reason at different times of the year we are brewing close to the same thing. What you all got going or lined up?

I'm burning through my yeast as temperatures in my basement change. So I'm using notty or lager yeasts right now. I may do a belated maibock, and some IPAs/IPLs. I'll switch to verdant when it gets a bit warmer which won't be very long. So those will likely be IPAs or APAs or English beers (Verdant is an English yeast strain, I think it's like dry Boddington yeast, and I love Boddington so maybe I will try to make something like that). Then I'll likely do a hefe and then belgians/saisons, as I do in the summer.

I didn't brew from November to March. I hurt my shoulder then had a boat emergency to deal with. Now there's five gallons of Fifteen Minute Pale ready to be kegged. Next is my continued pursuit of a better pilsner.

mashani wrote: ↑Fri Mar 31, 2023 11:35 pm I'm burning through my yeast as temperatures in my basement change.

That's pretty much how I work on it. The Lager that going to brew next week will use Cellar Science German, it's a lot like 34/70 but cheaper. I will harvest that yeast and use it on a Helles or Dunkel. My fermenting cabinet does good for Lagers if the ambient temp is not to high, my basement hardly ever gets much above 68 even in the summer months, it is 65 right now with no heat on. I got the Lager yeast, some used s-04, some us-05 and celler science Cali , and some used wyeast 1450. As it warms up I will switch to some more wheat beers and IPA's and APA's. Also by then I should have everything needed to try some pressure fermenting.

An Oktoberfest! Traditionally brewed in March (ok, it's now April, but still....), it's a great addition to a fall pipeline. I just put mine back in the fridge after a D-rest this morning, and I'll begin lowering the temperature in a week or two. Lager through spring and summer, and Bob's your uncle!

I'm thinking maybe going with a Dunkel next after the American Lager and use the same yeast what should also be good for that. What a good starting grain bill? I have some specialty grains on hand. I like to plan ahead some and not that far away when ordering stuff.

I can help you with a Dunkelweizen, if you like:

5lbs wheat
3lbs munich
2lbs vienna
8oz special B
4oz chocolate malt

1oz Tettnang at 60
Your favorite Hef yeast (I used WLP300)

Kealia wrote: ↑Mon Apr 03, 2023 1:42 pm I can help you with a Dunkelweizen, if you like:

5lbs wheat
3lbs munich
2lbs vienna
8oz special B
4oz chocolate malt

1oz Tettnang at 60
Your favorite Hef yeast (I used WLP300)

I will try that when it gets a little warmer out and maybe try the OYL400 bananza that you brought to our attention and I used a couple times, I think that might go good with a little chocolate. For now I got a couple more Lagers am doing, then will switch to all ales, atleast one farmhouse Saison is on my list I do most every summer.