Czech pilsner/larger yeast wanted

[Shanna]

Hi there

Planning to pop my larger cherry in the next few weeks and was hoping somebody might have done czech larger yeast (slurry or slant) to spare.

Shanna

[mr hoppy]

Don't have any, but some Czech yeasts throw a lot of diacetyl whereas some German strains are much more forgiving. For a first time lager WLP833 is a good choice as it gives a very clean ferment.

[Shanna]

Hi guys

My understanding is diaceytl can and should be addressed by raising the temperature about five gravity points before fermentation is finished to allow the diacetly be reabsorbed by the yeast. Dms issues to be addressed by vigorous boil for up to 90 minutes.

Shanna

[Ciderhead]

Not normally required although as a safety net I run up to 16 degrees for 48 hours from typical fermentation temps in the 9-12 range.

[brenmurph]

Hi Shanna,
I won gold silver and bronze in the lagers yesterday, in fact I won 4 medals using the same lager yeast the other being an altbier.
After a long time experimenting with Mauribrew lager yeast ( that I got free in  Bull & castle at the champs last year) I started serious lager brewing about 6 months ago.
I got gold silver and bronze in the lager category, however I havnt a clue which is which as theres no results and feedback as yet. One was a chech pils which I hoped could win. Recipies available
Right my yeast is mauribrew for all my lagers, Irish reds and scotch ales as well as my altbiers.

The mauribrew threw off so much diacetyl on the  ferment of the beer I believe won gold, that my gaf was like a toffee shop for a week. We did indeed diacetyl rest it for 10 days and it completly dissapeared and then a month lagering.
The Mauribrew yeast is superb eats up diacetyl nicely and also my pilsner ( bronze I believe) was a shed load of acetylyaldehyde that also cleaned up nicely. I also scored silver with our polish black lager again on mauribrew lager yeast and bronze with altbier on mauribrew lager yeast

I dont believe you need an expensive or specialist lager yeast, mauribrew is super efficient and a lovely yeast. Other advantages are its a very low oxygen tolerant yeast and gets off rapidly in my brewery even from unrehydrated dry yeast sprinkled on top of the wort

Theres a plug for  Mr Mauribrew Ireland who gave a shed load of it free at last years nationals... 4 beers made with it and 4 medals! thanks whoever u are I / we at south Kildare brewers will be continuing with our Lager campaign, maybe even give the czechs and germans a run for their money some day

[Shanna]

Funny if I remember correctly it was me who organized that yeast Thanks for the tip,  still hoping I can get a sample off someone though. Was looking for czech larger yeast as that was what the recipe called for.

Shanna

[brenmurph]

I can give ya any amount of it and keep it goin urself, although its only 3.50 a pack in the HB shops

[Shanna]

I can give ya any amount of it and keep it goin urself, although its only 3.50 a pack in the HB shops

Was hoping to be able to get someone from somebody who had some spare first."Count the pennies etc"(or is that penny wise pound foolish If not will delay and fold it to next order from home brew company although that may be ac while.

Shanna

[brenmurph]

ive just brewed an altbier on a keg exchange using it and today ive done an Irish red following our long discussions with gordon strong re the real Irish red versus the modern day offerings e.g cafferys, beamish, murphys kilkenny and many others on the us and english market.

This is my 3rd or 4th vintage beer this past 6 months and again using my own fresh target, hallertauer and saaz.

Normally I use the massive krausen to get the next batch going, if you want some fresh yeast ill bottle off some for you, I have 2 great beers n the way and can easily keep you some of this great yeast. And thanks for organising the procurement of this mauribrew nearly a year ago, we have made dozens of great beers with it. PM me the contact for that massive yeast gift at the B&C last year, id like to send a quick thanks to him / her and sen on a few of my best bottles

[Ciderhead]

I'm expecting to see that in a comp in Bray 

[brenmurph]

sure cider....its a strong one....Irish reds can be strong u know and lagered bit like an altbier but altbier is more bitter and irish more caramelly and butterscotchy, both beers dry out in the finish and use roast barley. I feel mauribrew lager worrks really well for these beers and of course the lagers.
the Red will last to august no prob....but sure ill be lagering for 3 r 4 months anyway!  so watch this space  

[Shanna]

ive just brewed an altbier on a keg exchange using it and today ive done an Irish red following our long discussions with gordon strong re the real Irish red versus the modern day offerings e.g cafferys, beamish, murphys kilkenny and many others on the us and english market.

This is my 3rd or 4th vintage beer this past 6 months and again using my own fresh target, hallertauer and saaz.

Normally I use the massive krausen to get the next batch going, if you want some fresh yeast ill bottle off some for you, I have 2 great beers n the way and can easily keep you some of this great yeast. And thanks for organising the procurement of this mauribrew nearly a year ago, we have made dozens of great beers with it. PM me the contact for that massive yeast gift at the B&C last year, id like to send a quick thanks to him / her and sen on a few of my best bottles

Might be difficult as the yeast contact is in France if I remember correctly. Lets just say I was trying to figure out how to organise a group buy of dried yeast. I did not get too far with  it but as a consolation the guy sent on some free samples.  Did you get on of thw 500 gram packs?

Shanna

[brenmurph]

nope a half dozen 11g packs but I recycle it effectively...still one left!