Split batch with Dusseldorf altbier grist, with OYL-001 yeast vs. T-58 for a Belgian version. Both looking and smelling fantastic so far (tail end of fermentations in glass vessels). I can’t wait to taste both.
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its funny you mention this
I have a nice Altbier recipe that I make and started to design a Bier de Garde recipe
and it ended looking like the Altbier so I figured to just change the yeast
I happen to have T-58
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Haven’t been brewing this winter. In our condo its too small a space and only have an electric stove top. Do sample some of the local beers though.
Spiny Hopster a play on words because of the spiny (warm water) lobster here, from Florida Keys Brewing Co and Channel Marker IPA from Islamorada Brewing are my favs.
The Mrs has been bugging me to brew a pumpkin ale since she really liked the last one I did so that will be the first one I do after we go north and I have my big brewery to use.
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Have a Mexican lager in the fermenter now finishing up for early May. I always make one for Cinco de Mayo and the Kentucky Derby. Building up a yeast slurry for a pale ale. Working up a recipe for a session IPA.
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I have a Schops keg conditioning now and A Sladek Czech lager fermenting
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I think I have the Biere de Garde recipe almost ready
thoughts
Breslau-style schoeps? I made one last year and LOVED it. Mine was a dark brown almost black version. Liquid brown bread. Yummo.
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Mine was 85% wheat
liquid bread I like that
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Mine was like 70% wheat and a whole lot of dark character malts, including some Munich and then all the usual suspects. Yep, liquid bread. That’s the kind of beer I really love.
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