Wow, thanks. I've attached the recipes here for the first Festbier I did and then the 'Red' version which is the one I think you had. I think I liked the first red version better too, though I've tweaked it twice since and I think it got too complicated with different yeast flavours. Unfortunately I can't get the 'Lucky's lager malt' any more from Crafty Maltsters as they didn't have any last I asked.
The attenuation on CML is lower than 34/70 so there's going to be significant difference in residual sugars and mouth feel. CML Hell is by far my favourite lager yeast, it clears really well and is really inexpensive. I usually have a few packets in reserve somewhere and the cost means you don't need a starter, just add two packs for a 23 litre - ish volume brew. It still ferments down at 8°C, and even though it describes lowest temp as 12°C, I ferment pretty much standard at 10 to 11°C , with a diacetyl rest at 18 stepped up gradually over a few days before chilling it with a CO2 balloon attached.
Would one assume that it is S189? I don't think you get Diamond Lager over there.
It's a great yeast for those of us who don't have temperature control. Ferments from 12 to 18° with no apparent difference in the outcome.I have ordered some Hell to try in my next Festbier attempt, along with some other stuff while I was there
Hi Tess,
Well, I did do a porter split 30 and 60 minute batch last year. But annoyingly both batches were awful after a few weeks. No idea what happened but they had a metallic taste and every bottle I opened got poured into the sink. I recently found a 6 month old bottle from the 30 minute boil batch and it was OK. Sadly inconclusive overall as it all went awry
Genus Brewing recommend 3-5g per 5 gallon batch added to the mash. I've settle on 4g.
That was a long ago question. I've stopped using the mini kegs because they're a faff. I do use AA in the above quantities for hoppy beers in bottles. I've had good results with it so far
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