Search results

Any veteran stout makers out there that can throw some feedback my way? The wife really wants cinnamon in there so was thinking 1/2 tbsp at 10 min? Recipe: Nugget Oatmeal Stout Style: 13C-Stout-Oatmeal Stout Recipe Overview Wort Volume Before Boil: 28.00 l Wort Volume After Boil: 24.00 l...

I'm currently fermenting a 50/50 wheat with 2112 lager yeast. Its a week in and I thought I would check the gravity. It has a fairly strong (though not unpleasant) peachy aroma and flavour... I think I detect a bit of citrous in their as well. I just had a few others smell it and they...

I've finally gathered all the ingredients and found the time for my 2nd AG batch :mug: We're go for launch tomorrow and I thought I would run my latest madness by some of you pros. I had planned to do an american wheat but a lack of proper wheat yeast avail led me to crank the hops a bit and go...

Does anyone have experience with this yeast? How lager like is it? Is it comparable to other lager yeasts? Do you "lager" it? Or just use it like an ale yeast?

How critical is the volume of the sparge? Is there an accepted ratio to use? I'm trying to figure out how much grain I can work with.

I used saflager s189 as I don't have the means to do proper temp control and it is supposed to be a very clean and forgiving yeast. I fermented it at ~14 C (57 F) for 17 days and gave it a D rest (the kausen was a this white foam with small white colonies floating) @ about 18 C (64 F) for 4...

I saved the yeast cake (about half of it) from a pilsner K & B and its sitting in a 1 gal jug with an airlock atm. It's the kit yeast from Coopers International Pilsner, which is rumoured to be saflager S189. I like this yeast because I can ferrment at the high end of lager range and it stays...

The selection of dry malt extracts here in Saskatoon are terrible and the prices are worse. Anyone had any luck bringing it in?