Recent content by cladinshadows

Thanks for the reply. I have seen that xbeeriment, but I am curious to hear some thoughts from others who have experience with WLP838 and can give me some more specifics on that experience.

When it comes to lager yeast I'm a pretty dedicated WLP833 fan, but, I enjoy trying new lager yeasts from time to time. I've really enjoyed Imperial L17 Harvest in some beers (especially because once you try it for yourself you can then taste how prolific it is among commercial American craft...

Welcome to your doom! dmtaylor I just want you to know that this didn't go unappreciated.

Those sure look pellicular to me. Could just be the photos though. Taste 'em and decide if that's your style.

I like to do a Sierra Nevada Celebration-esque IPA in the fall. The malt bill includes about 13% crystal malt and typical mash temperature is 154-155F. This year I did not take the time to make a WLP001 starter so I rehydrated two packs of S-05 for a 5 gallon batch. Even with that much crystal...

The yeast, fermentation, or oxygenation is likely not to blame - that mash temp is absurdly high. You probably overpitched significantly which would help overcome the under oxygenation. However, a 1.040 FG is lower than I'd expect for that mash temp. Mash temp for a balanced wort sugar profile...

Not according to Imperial. A24 Dry Hop is a blend of "Citrus" (aka Sacch Trois) and "Barbarian" (aka Conan). What's this comment based on? Was a batch size mentioned? Standard 0.75 B/L/P pitch rate puts you at ~170B cells required for a 5 gallon batch. A pack right out of the bioreactor only...

You just listed many of the reasons brewers choose WLP001/WY1056/Imperial Flagship. Yep. Also yep! Many brewers want a yeast that brings something extra to the beer, but WLP001/WY1056/Imperial Flagship lets the hops and ingredients shine through, attenuates very well, and verges on...

This yeast is not a notably slow starter. I would not expect to see activity after (it sounds like) ~12 hours in a 1.090 beer that was pitched without a starter. Even though you pitched two packs, the yeast still takes a bit longer to "wake up" than if it has come from a recent starter. This is...

Seems that there is not a way to order once it's under production. Is that right?

Not bloody likely!

10001110101

If you've got a powerful pump aerating AND stirring it sounds like you're working with the best of both worlds. This got me thinking - what about a concept that combines a regular stir plate with continuous sterile air input into the headspace of the starter vessel? I've attached a sketch...

Thanks - those all seem like reasonable points. Thanks for the reply. I have not heard this before. One of the calculator options on Mr. Malty is for a starter that receives pure O2 at the beginning but isn't stirred. If putting O2 into the starter at the beginning were an issue I would have...

Is a shot of pure O2 at the start beneficial for stirred yeast starters? My typical starter method is to boil up some starter wort in an Erlenmeyer flask, chill it down to the 60s F, and pitch the yeast. At that point I will either just start the stir plate or I will add a 5-10 second shot of...