got a recipe in mind for the test run?
I need to grow a starter of WY1214 to keep fresh yeast on hand. Not very exciting.
Not going to brew, but just ordered an 8 gallon whiskey barrel and I need to get some parts to complete the new conical fermenter. Also need to dig through and arrange the “cellar” and finalize the plan for NHC entries. Always beer chores to do. Last night the SO wanted me out of the house for few minutes so she says to me, “Why don’t you go look at your beer?” I got a chuckle out of that.
I’m thinking Rye IPA. It requires internet access when you brew, so I won’t be able to use it in my garage.
wireless?
A Helles and a Dunkel this weekend. And I’m doing them analog style, so they won’t have that strange wifi aftertaste
wifi is the new decoction…haven’t you heard?
Nice. I get better attenuation on wifi though. 
I am planning on 6G of Ron “Bluesman” Price’s Ringler Pilsner from the wiki here. I will be spiltting into 2 3G batches, 1 with 830 and 1 with 833. I have looked at so many posts about these 2 and lager yeasts in general, I just want to find out for myself. Just over 11# Avangard Pilsner, and Hallertauer Mittelfrueh at 60,1, and 0 minutes to 1.051OG, with 30.4IBUs calculated. I plan on leaving out the rice hulls his recipe called for, unless someone can tell me why I need them for this recipe…
they key is 5ghz wifi-otherwise you just don’t get that wireless forward taste.
both exceptunal yeast. i think 835 is the best of both of 830 and 833.
Yeah, and if you lose connectivity, you’ll throw fusels. Sucks.
833 is very nice, too.
rice hulls…no sir. thats just likely a personal system use on his part considering that grist.
Ken, you think which is the best of these 2? I am assuming you mean 833, I have not used either or made a pilsner before this. I know everyone seems to say 830 for hoppy and 833 for malty, but I see them used in similar recipes, so I am looking to find out which I like.
should have clarified…i like both 830 and 833 very much. of the two if i had to pick, I like 830 better for my pils…but both are rock solid choices. as far as 835, i feel its contributes the best of what 830 and 833 offer.
EDIT: also for higher OG (1.060+) , I like 830 vs 833 as I have achieved higher attenuation.
Sorry, I just missed the reference on 835, as I did not see it listed on MrMalty’s white labs strain chart. I now see on white lab page that it is the seasonal German Lager X that is also currently being discussed. I just picked up vials of 830&833, so maybe the 835 for my next batch if still around
lots of styles can be made with those 3 strains…you’ll just have to crank up production!
Tomorrow I will be making 11 gal of single infusion mash (149 - 150F) German Pilsner. Continental pilsner malt (Best Malz) plus 3% melanoidin. Magnum, hallertau mittelfruh, and spalt hops, and 34/70 yeast rehydrated, and plan to pitch cool around 48F, and after a few days hold at 52 - 54F for remaining ferment.
Brewing an APA tomorrow. 1056OG, 41 IBU. 76% 2 row, 17% MO, 7% C40. I don’t like a lot of MO in American styles, but I feel this amount is more akin to using biscuit or Victory, except I like the flavor better. Magnum to bitter, and the rest of the hops (Azacca/Cascade) are going in the hop stand . Will dry hop with the same. This one probably won’t last long.