Originally Posted by Gmull70
Was wondering what yeast is everyone using, and what temp should I be using when I fly sparge. Also what is the original OG
This is now one of my regular brews. I use US-05, as specified in the recipe. It works so well, I've never had any reason to switch to something else. I don't fly sparge, I do a single infusion batch sparge with 3 gallons at 175F. My OG comes out at the upper end of the stated range, 1.070 - 1.075.