Recent content by Leipzig

I brewed an (1.095 OG) IPA last Wednesday with WLP075 Hansen Ale Blend. Pitched a 2 liter starter @ 67 degrees and let it rise to 69 over the next 24 hours. This weekend I was out of town and the AC unit went out. Upon returning Sunday afternoon, the fermentation room was 90 degrees...

Yeah, i need to re-up on 611. Originally purchased 3 vials that went to good use. It makes an incredible weissbier. Across my beers the fermentation temps ranged from 56 - 70 degrees. Next time i get my hand on it, i'm going to try a saison or grissette fermented hot (80+)

I still have yet to try my festbier with 835 (maybe tonight)... but the "clean & dry" flavor you mentioned in a previous post should definitely work well with a Köstritzer clone (my favorite Schwarzbier). Too many Schwarzbier these days are heavy with roasted malts and body... I prefer the...

A week and a half later, the festbier is still slowly slowly fermenting. It started our strong about 18 hours after pitching. In these last few days I've raise the chest freezer temp from 49 to 51 degrees. Saturday I plan to raise it to 56 for a D-rest. Looking forward to taking a sample at...

Festbier with an OG of 1.061 is fermenting nicely at 50 degrees with WLP835. Considering the yeast was several months old I made two separate starters and pitched them both @ 46 degrees before ramping up the temp to 50. Hoping for an FG opf 1.015-1.016. Really excited for this one.

Of the beers i've brewered with 611, the Weissbier was the best. Excellent banana ester. The Weizenbock I brewewed turned out a bit odd.... the yeast definitely didn't throw off the same banana as the Weiss, despite being fermented in the same temp range. With both beers I noticed a slight...

WLP611 did not in any way give my attempt at Vitus the same banana ester that it provided in my recent Bavarian Weiss. The "Weizenbock" wasn't a bad beer, just wasn't Vitus, just wasn't what I was aiming for.

The wheat I brewed with 611 and fermented @ 62 degrees had a lot of banana. I'm about to keg my 611 Weizenbock which i fermented at 70... and it has less banana character, definitely a bit of apple tartness. What temp did you ferment at?

I brewed my Weizenbock this weekend. OG came in low however, 1.065 (was aiming for 1.071). I pitched a single vial of WLP611 and this morning it was rolling @ 70 degrees.

Thanks. Glad to hear they came through on the order. Had never heard of that place prior to throwing the link up in the Vitus thread.

Where did you get additional vials of 611? I too would like to get my hands on more.

Did your 611 arrive? Interested to know if Barley Haven came through on the order... I'd like to get my hands on more 611.

^ I am definitely very intersted in hearing how your Saison turns out fermenting in the 80s. I've still got 1 vial of 611 that i'm not sure how I plan to use. German Lager X arrived in the mail on Monday. This Vault release came in Pure Pitch packs instead of the vials that the Nordic Blend...

I just received notification that the German Lager X I ordered from the Vault has shipped. Schwarzbier incoming.

I brewed a a weissbier (1.052 OG) and a high gravity baltic porter (1.105 OG) with WLP611. Both were fermented at 62 Degrees. With the medium gravity weissbier 611 yielded 76% attenuation With the high gravity porter 611 yielded 64% attenuation... I had to finish the beer with WLP001 to...