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Has anyone else been having clarity issues with this yeast? The past two beers I've made with 1217 have turned out cloudy and won't clear no matter how long I leave them in the fridge. Both were IPAs, base malt only grain bills (MO/2-Row), and dry hopped. I always throw irish moss into the...

Made a lemongrass saison that turned out pretty tasty.

You can do this but unless you kill all the bugs in the sour beer they will eat whatever sugar is in the normal beer

Thanks for the correction, I edited my original post. And just so my question is clear, I bought rahr unmalted wheat (raw wheat) to use in my lambic that I'm brewing soon. If I separate portion of it and steep it in 180F wort, it will release starches that will not be converted, correct? Or...

While I know it is very different from flaked oats, I would think that unmalted wheat could still add a significant amount of starches if it is steeped in the same fashion before the boil, no? My thinking for the lactose was to add some long chain sugars for the brett to munch on since the...

Will steeping unmalted wheat instead of flaked oats yield the same results? Also, what about adding lactose to the boil? Has anyone tried this yet?

Alright so I'm embarking on my attempt to clone this great winter beer. There's not many other recipes posted online so I'm just guestimating the amounts. Highland's website gives you this much info about the brew: Grain - 2-Row Brewers Malt, Pilsen, Vienna, Chocolate, Wheat, Caramel 40...

Glad I was finally able to catch it while they still had some bug country

What is the best way to get notified immediately when their yeast comes in stock? Trying to get some bug country.

Yeah I'm not one to follow a style's guidelines to a T anyway haha. They're only going to comprise 9% of the grain bill for a kriek so I'm not sure if it will or won't provide a noticeable difference in the final beer. Thanks for the input guys

Well, I'll do it for science!

I have some extra golden naked oats left over from my brett trois IPA that I was thinking about adding into the grain bill for a lambic. I'm opting out of using raw wheat/turbid mash and going with flaked wheat and a shorter mash schedule. My thinking is that the oats will will provide some...

I recently bought some 3763 that was manufactured on June 12. It've been keeping it in the fridge and it was also kept in one at the store. Is it still good to use?

Yeah, thats what I was leaning towards. Thanks for the help

Has anyone had luck carbonating this without adding fresh yeast at bottling? I gave my batch a rest in secondary for 1 week @ 55 F before bottling, could this have put the already stress yeast to sleep in such a high ABV (10.3%) environment? I bottled with clear candi syrup and let it sit at...

Primed it for 3.2 vols and put it in regular bottles.

Just bottled mine up today. 3787 took it down from 1.095 to 1.013 and it tasted great.

OG: 1.062 FG: 1.016 SRM: 35.3 IBU: 50.3 Yeast: ?? Boil Time: 60 min Efficiency: 75% 4 lbs Maris Otter (59.3%) 1.5 lbs Munich 10L (22.2%) 0.75 lbs Crystal 80L (11.1%) 0.5 lbs Chocolate malt (7.4%) 1 oz Willamette 5.5% AAU - boil 60 1 oz Willametta - boil 15 I plan on...

Brewed this last night. Missed my temps by a little bit but wound up with 82% efficiency and an OG of 1.095. Now it's time to build a temp controlled fermentation chamber.

Added more hops and brewed this past Saturday. I decided to start keeping a blog as an online journal for my own brewing adventures, so here's a link to a post with some brew day picture for those interested. Brett Trois IPA Brew Day I went out and bought another ounce of NZ Green Bullet to...