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^+1 for wlp002....great yeast from fullers i think. flocs out great too. It is my go to UK yeast style, but washing it can be a pita. if you find yourself wanting to harvest top cropping may be the way to go as its almost impossible to get the trub to sit below the yeast with traditional...

I kegged a my second batch of this about a week ago. It has been sitting with gelatin finings and forced CO2 and should be ready to tap tonight. My first run of this was just about exactly to recipe. I did add a bit of honey to it and it came out great. This batch I am using wlp090 in it. FG...

You can pour it out then put some boiled/cooled water over it. I don't think it will really hurt anything if you leave it. There are lots of people here who just scoop out the yeast cake and store that without washing at all. I have done it and if the beer styles are similar, than it should...

wlp029 is doable in the fifties....i bit slower but works, I do a long primary for all my beers so I don't even notice the difference

I do about a three month primary with my triple....Still perfectly belgian-y!

It has become a very valuable tool for me on brew day, helps me hit all my numbers just right. I just don't use it after the yeast is pitched....hydrometer for that. I hear there is some math that I can do to use the refractometer, but I AM that lazy

Yeah, I would have left that on the yeast cake...outside of additions I almost never secondary. A beer that big would totally benefit from a long primary, giving the yeast a chance to clean up some of the byproducts produced during a normal fermentation, let alone that fast of a fermentation...

"If you had a bad experience with 002 then you're doing it wrong. :) ^+1..... this is great yeast....perfect british malt character and drops like a rock....013 aint bad too

slurry indicates "un-washed" yeast. I washed yeast for a while, then realized I can just leave a half inch or so of beer on top of the cake- swirl that all up and store the slurry in little mason jars. there is typically enough yeast in one of those to re-pitch without a starter. And I have...

Well I can say I just sampled my fully carbed autumn ale, and It is perfect....clean cans crisp letting the subtly of the spices be highlighted. I have quickly turned around and used this in a cream ale also. Strange that yours attenuated less, according to my notes the 001 I have used in this...

Weird, I do a lot with wlp029, mostly Kolsch. Never had banana or sulfur for that matter. It is a great yeast!. I typically leave it in primary for about a month as this yeast will clean up after itself. Cold crash for 3 days or so then keg. I fine with gelatin also for Kolschbiers and they...

+1^ i store one gallon at a time and dispense with a spray bottle....last forever

has anyone used wlp090 for this one yet?

mission accomplished

Starters....you get visual proof the yeast is alive and working. decant, step it up then split by weight

wlp029 wlp002 wlp500 I feel I can do just bout anything with those three strains. Recently used s-05 and was pretty happy with that, but I am thinking the SD super yeast may be the new go to....still experimenting with it before I am sure. It should be noted I am not a IPA fan though or else...

Totally possible. Considering surface area and extended boil time. I would boil for 10 mins, I bet that will get you closer to your desired volume, and in a narrower pot if you can. 1o mins is plenty to sanitize the wort

I just recently used this yeast for the first time. Harvested a couple samples from my starter and then stepped the starter up one time to use on a 1.074 autunm ale. Pitched seven days ago. Airlock activity has been bill for the last 3 days. Hydrometer sample was at 1.014. Almost 83%...

Yeah, I am assuming RM-MN meant stacking them on top of each other with the lids on. Nesting the buckets together is a recipe for scratches then infections. After use I rinse, then set upside down in the sun (it is hot hear) and that makes all of the krausen ring dust off. then an overnight...

I had this happen also, made a traditional Kolsch that ended up with belgian characteristics from the triple I had in the fementer the previous batch. that was after oxyclean treatment. now I do all of the buckets with oxy and hot water overnight. so far so good.