Recent content by lincolnubrewer

I used yeast bry 97 yeast, 4 packs rehydrated. I also aerated twice once at pitching yeast then aerated about 6-8 hours after pitching. I had a og of 1.1389 and got me to 1.036 about 70% efficiency. Visble yeast activity about 24hr after pitching. I mashed at 152f.

Hi, I meant to comment on your previous post. I have a fermzilla also and to answer your questions about how much psi to keep during active fermentation is between 10-15psi. I have ran into the problem that you have. At higher psi its suppress the yeast to the bottom. Just release pressure...

Hello everyone. Entered

Is there certain lager yeast better for pressure fermentation and at what temperature is ideal under pressure. What about ale yeasts same questions above. I like to use Mexican lager white lab and have London fog ale yeast wl 066 for hoppy ales.

Thanks for the link. Have you done anymore exbeerments for s189 at higher temperatures? I'd prefer it over 34/70. Just a little bit more malt presence to me, or my lagers recipes has gotten better with s189, or both.

Has anyone use s-189? I'd prefer this yeast over 34/70. I feel that s-189 give a better maltier flavor to my lagers. I have done maibock,marzen, and pilsners. I have not done warm fermenting and curious about s-189.

C,M,G DD hops 1:1:1 with pilsner/Vienna, flaked oats, and honey malt. Tasting awesome. 1st ne ipa batch.

Just ordered this from all the way from east coast. Looking forward to this. This can be use in the primary bucket to dry hop also? Thanks, Jay bird, you are the man.

WL 590 on the stir plate last night. Brewing a Saison today. We will see how the yeast goes.

Has anyone use this yeast? I picked up a vial yesterday and plan to brew this Sunday. I'm planning on making a starter and pitching around 65-68° f hold at that temperature for first 2-3 days then free rise up to 75° for rest of fermentation. I couldn't find any thread on this yeast. If anyone...

I have done a vienna smash with el Dorado hops and kolsch yeast. Very tasty. I would suggest pacific jade, motekua, or Pacifica. Use all three hops or smash. Pacific jade and motekua are dual hops so it's to up to you. If use all three of those hops I would pj for bittering and the other two...

Will be hitting a few local breweries this week, tired hand on top of the list. Pics to come

Any new update?

Amber Ale version with Centennial-Simcoe-Amarillo will be next one into dry hop keg in two days. Curious about amber ale version. What makes it different? Crystal malts? Did you use the same base recipe and hopping rate, water profile, etc... do you get same hop juiciness?

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