01-25-2021, 02:46 PM
(01-25-2021, 12:12 PM)MileHighGrowler Wrote: There are some charts out there on getting the right volume of carbonation I've used as a guideline for specialty styles (if it needs to be higher or lower than the typical mid-point). Consistency is never really an issue I've had, though. One thing I did notice was that again, altitude played a little difference in my rig when I moved here. I also get a little fluctuation in the summer vs winter when it's warmer or colder in the garage and changes the actual tap temperature (not the temp inside the keezer). But I've been kegging at this point for about 10 years so don't really give it much thought unless a friend asks me for help because they're getting too much foam or wrong carb levels.
I started with WL when I started using liquid yeast. A buddy swore by Wyeast so I tried them but didn't like the smack packs. Had a lot of issues with them. I'll go WY of WL is out of stock for a style I need, but prefer WL whenever I can get it. I was just reading about a new yeast strain (Omega Lutra Kveik) to warm ferment lagers which I find super intriguing and want to check out, but I haven't brewed since October so not sure when I'll get to it. Maybe I'll try a summer lager with it.
If you need to brew a beer quickly for an upcoming event, Wyeast Wehenstephaner is by far and away the most voracious yeast that i’ve ever brewed with. My first batch was done after 9 days and the next one was done in 11. Every other batch of beer that i’ve brewed was a minimum of two weeks in the fermenter. Outside of that, i’m a White Labs brewer. I haven’t tried Imperial yet but I will someday just to see what it’s like. The Brown Ale was my first venture into dry yeast so I’ll see if there’s a dry yeast for German or Bavarian Hefeweizens that has a good rating if this one doesn’t suck.
I’ve used a Wit bier yeast with only using wheat malt extract and nothing else. As a Wheat beer, it’s awful but if you put in your mind “I’m drinking a weird Pale Ale”, it’s an enjoyable beer.
The Omega Lutra Kviek you were mentioning is either a Norwegian or Finnish creation if I remember correctly. I heard that it can ferment quality beer at up to 90 degrees Fahrenheit. My Steam Lager and Pale Ale were both used with WL California yeast. That OLK is a game changer since the temperature on the planet as a whole is getting warmer. It’s going to open up the brewing season to year round, especially if they can figure out how to engineer more strains off of that one.
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