Originally posted by Toxxyc
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Originally posted by JIGSAW View PostI get that without any fancy specialty malt ... just plain pilsner malt does the trick. I make ALL my beer now with just pilsner .. no need for pale malt.
As for Pils versus SAB: different cultivars, seasons, water, nutrition etc. It would appear that European varieties have higher protein and lower starch yields. SAB is based on the Clipper variety engineered by the Australians in the 60s: winter rainfall and late summer maturity versus Europe which is usually spring to early winter.
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To be even more pedantic, pils malt is just pale malt that's not dried at as high a temperature, resulting in a lighter colour and sweeter notes. That's literally all. Some places sell it as "extra pale" malt.
Originally posted by JIGSAW View PostI get that without any fancy specialty malt ... just plain pilsner malt does the trick. I make ALL my beer now with just pilsner .. no need for pale malt.
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Jeez, that's just weird. I have not used Carapils in ages, and no head retention issues at all. I've also been trying some more wheat in my beer - up to 5%, seems to work well on mouthfeel. My beers were a bit on the thin side.
Suppose each brewery has it's own anomalies, find what works for you and stick with it.
Like the Kveik Oslo I've been using, 7 days to cleared up beer, 10 days from brew to keg. It just works for me. To be honest, I cannot recall when last I used anything else.
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Originally posted by Toxxyc View PostI need to see if I can find a Kveik somewhere then. I'm over struggling with shitty yeasts now. Using S-04 just works everytime.
I used Kveik Oslo, but to me W34/70 was "cleaner". Maybe I had too much yeast in suspension, but my wife said she tasted dough last time around.
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Been reading the posts today and yesterday..
My pointers on issues:
1. Voss has it's place but has a domineering orange aroma that seems to me makes all ales kindoff taste the same after a couple of weeks in the bottle.
2. I made a Killer Hop and has 3.3% wheat in it and has a nice smooth/silky cream head all the way down - obviously lesser towards the bottom than at initial pour - US05
3. Made Munich Helles with no carapils/dextrin/caraClair and has a thinner head - like a lager should - W34/70.
4. Made a SAPA with Cara Clair (dextrin) and had more head than the Helles and with lacing down to the bottom - US05.
I think they (wheat / dextrin) all have a place and will give some sort or effect on head formation and retention. .. and to go without shouldn't make that much of a difference, thou differences may be noted. Possibly the type of yeast is also important. I found that beers made with voss had a big head on initial pour .. but diminished quickly down the glass - except for the stouts - they had decent head all the way down, but that could also be down to the grainbill.
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Quote reply buggered again.
so @dewald do you do different styles all with the same oslo yeast?
Edit.. it seem it's post specific as I can quote any other post.. just not that particular one #3936
Originally posted by Dewald Posthumus View PostDitto, it's just brilliant!Last edited by BruHaha; 21 June 2021, 19:01.
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Originally posted by BruHaha View PostQuote reply buggered again.
so @dewald do you do different styles all with the same oslo yeast?
Edit.. it seem it's post specific as I can quote any other post.. just not that particular one #3936
Amber Ale, Pale Ale, Pilsner et al.
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Originally posted by Toxxyc View PostAwesome, thanks guys. I see it costs the same as the Diamond Lager yeast, but you don't have to pitch 2 to 3 packets in a beer so that helps. Definitely getting some for my next beer.
Has anyone done a lagering test on it before?
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