Euge, how much Amarillo will you use for this? The only yeast I have on hand is WLP001 or Wyeast 2112. Any thoughts on how Wyeast 2112 will do in this circumstance? Just curious.
Thanks
I’ll probably use a couple ounces. And maybe a third for a dry hop. Don’t want to go over about 30 IBU.
I’ve never done a lager but imagine amarillo would be nice in one. I’d go for the wlp 001 though.
Well, when I wrote this I had WLP001. But since then, things have changed. I have a fridge that has 3 kegs in the bottom and one shelf at the top with the CO2 tank and some jars of yeast. Moved a keg, pulled the CO2 hose, yeast jar goes crashing to the floor. So, I’ll have to harvest some from another fermenter next week. I wasn’t going to harvest from my current batches because I’ve already gotten 6 or 7 batches from this yeast. Time to refresh. I guess one more won’t hurt as long as things taste clean when I keg.
;D
I’m impressed with stretching the yeast that far. Mine will be 4th repitch for the Aprikolsch.
Well, I cheat a bit. I do a 2-3L starter in a 1 gallon jug and then when I pitch it, I leave about a tbsp of slurry in the bottom and then add boiled/cooled wort to the slurry and start a second batch from the yeast that’s usually ready about a week later. Then, I keep and re-pitch the yeast so I sort of have two strings going from the same original vial.
That’s not cheating- more like a perpetual starter.
Euge- Did you make this beer (Apikolsch)? If you did, how did it turn out? A friend just brought by 12 lbs of apricots and told me to “make something”. I think I’d like to go the lighte beer route making either a kolsch or a lager. I have cascade, tetnang, saaz, and sterling hops available. I’m leaning toward sterling.
Any thoughts, anyone?
Bruce
For my tastes, I’d do an apricot APA with the Cascades, but that’s the hop junkie in me talking. Aprikolsch sounds tasty too.
I didn’t see anyone else mention this, but might have missed it. You said you expect additional sugars from the fruit - that’s true, but you’ll also get additional volume from the juice. Many fruits would ferement on their own to 5-7% alcohol. If you are using whole fruit or unconcentrated puree, the final ABV probably won’t change by much.
I just killed a keg of hefe-apriwiezen that was carbonated with a bag of apricot puree. Carbonation was perfect but the apricot flavor was pretty lame.
Didn’t use enough fruit but then it probably would have been overcarbonated.