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2 row, light Munich, 10L caramel, and wheat. No percentages. Perle shortly after the boil starts and Crystal about 3/4 the way through. That’s what he gave me. Super nice guy. No yeast recommendation but I would use WLP001.

I checked my notes. It wasn’t in FB. It was as over email. I had asked their brewmaster to critique my blonde recipe. He told me their 2 hops are Perle and Crystal, but he really liked mine, so I did my own thing.

No problem. Let me check my notes and see. I ended messaging them and they basically gave me their recipe - which I ended up doing something totally different. I lost my old FB thanks to a hacker, so the messages are gone. I’ll look though and let you know.

I need 2. One stainless/chrome and one brass/gold (or the right parts to fix mine).

Interested... but not sure what exactly needs to be replaced. Rear body gasket or the rubber plunger washer?

PM sent

Force carbed and tasted today. Cloudy, yeasty, and a slight band-aid flavor. Still no sour notes.

:smack: Deep down this is what I was afraid of. Hopefully it's not acetobacter. I've read too many horror stories about getting rid of it. I attached a pic from fermentation. The krausen took forever to drop and it never cleared any more than this. No sour flavor detected after 4 weeks in the...

You think it's wild yeast contamination or bacterial infection?

In the beginning I had over attenuation issues with all my beers but found the issue and fixed that part of the process. Back then I had it drop to 1.006 and 1.007 . (We were collecting the mash and holding it in the pot while double batch sparging, never really reaching mashout temps - causing...

I use 2 different final gravity hydrometers because I'm OCD. Those count in single gravity points. And then I use the original 2 point hydrometer that I measured OG with. I also measure the temp and calculate for that. That's how OCD I am. LOL So yeah... it's 1.002. I read that stressed...

UPDATE: So... after 2 weeks, I brought it up to room temp and let it sit for 2 more weeks. It stayed super cloudy the whole time. The krausen seemed to last forever. I cold crashed for 48 hours and that didn't change the clarity. I took a gravity reading and it was sitting at 1.002. It's got...

Keep us posted! I bet it turns out awesome.

I'm in LA, but I got a friend in Tequesta. Let me see if I can work something out.

So far it's not a real fruity smell to me, just sour and sharp. 6 days of krausen and no signs of slowing down.

Thanks! I'm thinking that's it. I cracked the ferm fridge today and the smell hasn't changed. I let my buddy that brews with me take a blind sniff. The look on his face was pretty funny.

This is a little video of the blow off bottle at 89. Kinda cool. https://www.facebook.com/flatfootbrewingcompany/videos/1024503221000576/

Yep, it sure will. But with this yeast, it won't matter. There won't be any crazy weird off-flavors. It'll be Dupont-ish if that makes sense. If you're looking for the recently popular American-ized craft version of saison, this really isn't your yeast. But if you're looking for that yeasty funk...

Sorry... I didn't see the word "fermented" in front of "wheat". Been a long day. I agree, I don't think you'll notice unless you originally used a yeast with really low attenuation and the US-04 had something left to work with. If you're kegging it real soon, it won't matter anyway.

How long has it been fermenting and what yeast had you originally planned to use?