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35, brewing 4.25g every 4-6 weeks.

But anyhow, you weren't asking whether or not you should make an IPA with a cali common yeast...I get that now. I do think that best results would come from mashing as low as possible, and keeping crystal malts to a minimum, which you plan to do, so good luck and tell us how goes!

As far as CC yeasts go, I have only used Wyeast's (in a couple CC's, a helles-type, and a viennish). To be honest, out of all the yeasts I have tried, the CC is probably the last one I would throw into an IPA. Doesn't mean you can't or shouldn't though. But the massive maltiness and less than...

Nuff said! Thanks Yooper.

Hello all, I have a batch of Czech Pilsner that I plan to bottle in about 20hrs. I am getting just a touch of diacetyl (just enough to detect) in my sample. I wonder if this would get cleaned up after carbonation is complete. Definitely I have opened bottles too early and tasted...

I am not sure of the exact sources of these two strains, but I think the 2278 is one of the several yeasts that are blended to ferment Pilsner Urquell. Maybe the 2124 is as well ( Bohemian just means 'Czech', as far as I know, I doubt it's a whole lot different from 2278 ). I did mix these two...

I've thought about this as well, as it is definitely one of my favorites. To get that colour one would need a lot of Carastan, but it does seem to me like Central City does use a generous amount. Maybe they boil long and get some colour that way? But yeah, it doesn't seem to add up. In the...

Not sure this would fit into a style at all. Pilsner/vienna/Munich/Oktoberfest yeast/IBU would all contribute towards an Oktoberfest/Marzen, but the choice/late addition of hops would mess that up. So would the use of adjuncts, and the gravity would be a bit low for a Marzen as well.

I've only used wyeast Kolsch once, but I guess I lucked out because I bottled after two weeks in primary (no cold crash) and after 3 weeks in the bottle I had a beer that wasn't exactly bright, but more clear than most yeasts I have used in the past (exception for Cali Lager and 1968). Maybe my...

rrhoads, sorry if I don't follow, but I think the best thing to do in order to get an appropriate count of the healthiest yeast possible is to make a starter on a stir plate and step it up once. Use a smack pack that is no older than a couple months and you can be assured you'll have enough...

rrhoads, using an older packet will provide you with a smaller cell count, and so the finished starter will also contain a smaller cell count as well. Entering the date of manufacture into Brewer's Friend's calculator shows me that the pack you used would have provided you with about 27% of the...

I use the Brewer's Friend Yeast Calculator. According to it, going from 2 liters up to 5 liters, and using a stir plate for 10 gallons of 1.050 wort will give you a solid 1.8 million cells/ml/degree plato. This is assuming you are using a yeast pack that is only about 2 weeks old, and the...

"I just brewed a Honey Blonde Ale on Saturday to celebrate the birth of our first kid (yay)." LOL!

Sounds like you are aiming for a beer that I would prefer over the typical 'ISA' that is popular these days. In my opinion, an English Bitter with lots of american hop flavour and aroma is more interesting than a session strength beer that is really only presenting hop character. I often add...

If this happened to me, I think I would suspect that the banana-y bottles were perhaps not properly cleaned and sanitized, and that there is a wild yeast, or bacteria in there, continuing to ferment the beer, creating phenols/esters.

My brew-goals for 2016 include: -Getting a 10 gallon pot so that I can do no-'sparge', full volume B.I.A.B. boils on my stove/larger batches outside on my Bayou burner, -Practice minimizing sediment in my bottles, -Perfecting 3 recipes that my girl will love (already did a great job on a...

Tasty Adventure, I used to have this happen often with my brews (even when using clean yeasts), and I think it came down to infection. Maybe it's worth another try?

Best/weirdest name for a beer, ever!

5 minutes after I mashed out my power went out ( I am a stove top brewer ), and was out for hours and hours. By the time I was able to get back to it the mash was really stinky, so I had to abort. I have the yeast sitting in a jar in my fridge - I may give it a shot again in the spring. I...

I will be brewing a saison this weekend and I would like to get the character of the dupont strain (3724) into the beer without having to deal with the challenges that come with the strain (the need for high heat and a lengthy fermentation. I think I will use a pack each of 3724, and 3711...