HomebrewandBeer.com forum

Chris wrote:Sounds like the dark lager category has already been won. Might have to do a porter instead.

Unfortunately I missed out on entering this in the club comp.
But I will remake a batch and submit it in the ACT comp (which, of course, is a qualifier for the nationals - AND WORLD DOMINATION!!!!)

Cheers,
TL

Stubbie wrote:TL,

When you pitched this wort onto the primary, did you use the entire yeast cake?

Yes, which is why a chose a relatively lightly hopped batch beforehand...

Cheers,
TL

Thanks TL,

I asked the question following a warning against pitching onto too much yeast and running the risk of producing a characterless beer. My instinct is that an entire 1st generation yeast should be OK. But it's always nice to ask........

Cheers

Yep, you'll be fine - I've used Wyeast 2000 this way and a Dortmunder followed by a repitched Oktoberfest makes a nice clean lager...

Cheers,
TL

Bombs-a-way !

One scharzbier done. Got crackin' as soon as arrived home from work so that I could have the weekend free. Was unable to get my hands on tettnanger in time so ended up using Hallertauer for the 5 min hop addition. 79% eff for 1050 OG (22L) pitched on a 2206 yeast cake. One thing that has me somewhat confused however, is that a whiz thru Promash has this recipe @ 24 SRM, which I presume is 48 EBC?? (as opposed to TL's 68 EBC).

Anyway, I'm stuffed. Time for a sleep.

Stubbie wrote:One thing that has me somewhat confused however, is that a whiz thru Promash has this recipe @ 24 SRM, which I presume is 48 EBC?? (as opposed to TL's 68 EBC).

The conversion factor for EBC and SRM units is EBC=1.97*SRM.
Thus 24 SRM = 47.28 EBC, or close enough to your 48 EBC.