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I'd get one, but, sometimes a pint is too much. Will you be offering a half-pint version in the future?

OBK has points? I've ordered from them a half dozen times and never notice:confused:d.

Hmm, I just got my OBK order today, fast shipping. But, the yeast was produced in May 2015 and we're just into October now. Seems a little on the old side to me.

Ah..I wish I had read this before pitching. Same here, found a fruit fly floating in my starter just as I was about to pitch. Serves me right for putting my stir plate next to the peaches and bananas. It was 11pm on a double batch day, so I probably was in a rush. I plucked the bugger out and...

I had this issue in the bottle. I tasted my OG and FG samples, and there was no butter taste, but it was very present after bottling conditioning in the two bottles that were sampled. Along with an oily mouthfeel (which my wife described as really smooth, in a good way, god bless her). Bottles...

Ottawa here. Got 2 BIAB's in the primary; an Irish Red kit from OBK and my first attempt at a clone of Magic Hat #9 using supplies from Defalco's here in town. Also have a 5 gal Graff from the cider recipie archive bubbling away like mad. Cheers! Graeme

Man, the Danstar yeast really ate into this. Anything wrong with a really rapid ferment? I had 5 gal in a 6 gal carboy and while it didn't blow off, the airlock is filled with graff now. It's slowed down now, as in, I can no longer feel a breeze coming out the airlock.

Tried this one today for the first time. - 12 litres of PC Cider + 3.5 l of tropicana AJ (4.1 gal total) - 1/2# crystal 60 - 1 oz toasted wheat - 2.2# light DME - 0.5 oz Cascade - Danstar Nottingham Ale yeast Skipped the irish moss as the cider was already pretty cloudy so I wasn't sure it...

Bottled it this weekend, super clear. Gravity went down to 1.014, so a little extra fermenting was indeed going on. Had a taste and nothing funky. A little hoppier than I was expecting for a red, but that may change after a few weeks in the bottle. Already ordered my next two kits :)

Thanks guys. Keeping it the primary makes sense. Less work, less risk of contamination, I get that. I was moving it to the secondary because it was mentioned in the instructions - I'm not adding anything to it. Thought i had read something about not leaving wort in plastic > 7 days, or not...

Hey fellas, first post here. Google search on "white mould on my wort" took me here. Seems like I have the same question. At this point, I think I just want some extra reassurance that this is yeast & OK. It's an Irish Red from OBK. OG 1.050. Moved it after 7 days in primary at 1.016...