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Old 06-24-2013, 06:30 PM   #11
gladril
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Awesome, thanks!

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Old 06-24-2013, 06:41 PM   #12
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Interesting. I've only used dry yeast once, because the available selection is so limited. I'll definitely keep these in mind for future batches.

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On deck - a few single hopped pale ales - Cascade, Calypso, and Legacy
Primary/Secondary - Chris' Tall Ale (a Belgian golden ale); The Land of Pils and Honey, an imperial Saison with Clover Honey; Northern Brewer's Oud Bruin de Table / nada
Bottled - a sour mashed Berliner Weisse; Cascade Pale Ale; Hop Wine - an Imperial India Pilsner Ale; Guajillo Ancho Brown Ale; Back To School Porter, an Imperial Robust Porter with vanilla beans added
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Old 06-25-2013, 02:58 AM   #13
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Really interested in that Belgian Ale yeast with those temp ranges...79 to 90. That's perfect for my basement this time of year.

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Old 07-30-2013, 02:20 PM   #14
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anyone have experience with the Belgian Ale yeast yet?

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Old 10-16-2013, 08:09 PM   #15
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I'm currently doing my first cider with Mangrove Jack's M02. Only been fermenting about 4 days but it is really active.

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Old 10-25-2013, 04:25 AM   #16
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Quote:
Originally Posted by hopbrad View Post
anyone have experience with the Belgian Ale yeast yet?
I'm loving the Leffe clone made with it. Loads of spicy character, and it really is attenuative - I forgot to add any sugar but got a nice dry beer with light body anyway.
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Old 10-25-2013, 04:40 AM   #17
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A brewer friend just made a split batch and fermented 5 gallons with the Newcastle yeast. It stopped at 1.020 but made a very tasty, sweet, 4.3% ABV Porter.

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Old 10-25-2013, 06:27 PM   #18
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Some other threads with brewing results:
http://www.homebrewtalk.com/f163/man...khorse-424006/
http://www.homebrewtalk.com/f12/mang...ml#post5287256
http://www.homebrewtalk.com/f163/any...4/#post5222815

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