Recent content by secondbase

I know this post is old, but I wanted to chime in with some experience I've had with wlp500 (wyeast 1214 is the equivalent, and I've used both). At higher temperatures this yeast is very fruity. I get a heavy banana character, almost a bananas foster flavor. I don't like that character in my...

A second strain is not needed. DuPont is a wonderful yeast. Make sure to pitch enough healthy cells, oxygenate and do not let the temp drop after high krausen to ensure a healthy fermentation. It may still slow down a bit before finishing but it's worth the wait.

For a drier beer, try mostly 2-row with some munich, half pound to a pound depending on your preference. 4oz at flameout, 4oz dry hop. Centennial is a great hop but maybe not the MOST aromatic. You could get away with less at FO and DH if you used a more potent aroma hop

I bought a cheap one at target and it's lasted me six years.

I've had 3724 take 7 weeks to finish. I've also had it take 7 days. I say give it more time and keep doing what you're doing with it. 3726 on the other hand is fast and furious and drops clear in record time. I still prefer the character of 3724.

wlp644 is the best fruity yeast to use for kettle sours. It throws a ton of tropical and stone fruit at higher temps. I don't even bother with anything else.

I love saison! I like to keep my grain bills pretty simply. Mostly pils, maybe some wheat, maybe some munich, maybe some spelt, maybe some rye. Maybe a combo of those. As for yeast, 3724 gives me the best character but can be finnicky. I also really enjoy 3726 and it pairs really well with some...

True saisonniers will scoff at the use of crystal malt but I'll be honest with you. My best saison used a little caramunich. The brett munched right through it and left a dry but interesting beer.

SMaSH beers are a really great way to learn your ingredients! As long as the base malt has character (not US 2-row), the beer should come out pretty well! Once you get a feel for different base malts, you can add in a little character malt along with the single hops. This will give you a good...

On the topic of Diastaticus, 3724 was found to be diastaticus as well. 3711 is also diastaticus but will ferment out very quickly and indiscriminately. 3724 is worth the wait if you keep it warm and let it do its thing. WAY more character than 3711.

The price of extract is the biggest deterrent for me. Shaving an hour or two off my brew day isn't worth paying 2-3 times the price of ingredients. Pass.

wlp002/WY1968 is the most flocculant strain I can think of.

They posted a ton of results late tonight. I finally had a beer advance!

Every time I've decided to package a mediocre beer I've ended up regretting it. I would dump it. Brew a quick turnaround beer to replace it!

For those still waiting for results, good luck and try to have patience. I recall waiting damn near three weeks for the St Louis results last year. The anticipation sucks, but sometimes it takes a little longer than expected.