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Posted Yesterday at 05:15 PM by dwight_k Hey all I just opened a pack pf wyeast 2278 czech pils to add to a starter. I was surprised at the smell of it. Didn't smell at all like any other yeast I have used before and this is the first time using this yeast. Tasted off too. Anyone else notice...

Yes it is 30 bucks here in Canada for 23 liters. I have made pilsner, IPA and pale ale. I make the pale most but I now have a make shift cold area that I lager using Bottles of ice. Just a big cooler really. So I made the pils with wyeast budvar and lagered for 5 weeks. Still a touch of sulfur...

Great info. Thanks a lot.

Hi I was thinking of a 4 week conditioning. Does it matter if I use cooper's dry yeast? What if I added a bit of the slurry I save from the primary? If that is ok, how much for 23 liters? Dwight

Hi all I am brewing an all grain pilsner using wyeast budvar 2000. I am going to cold condition this brew and I'm trying to learn a little about the process. I think I have most of the info I need, but my question is about the yeast settling out. Will there be enough left to bottle condition...

I found a bottle of stout that I brewed about 15 years ago...tasted great! DK

I dry hop buy wrapping the pellets in cheese cloth and hanging it the secondary by a peice of santitized thread. Works just fine and no excess of particles to clear. DK

ok thanks for the help. All I can do is go for it and learn along the way. Thanks again DK

might be a couple of months before I need this yeast again. So is it better to just start half and store the rest in the vial and not put it in a starter until needed? How do I bring the part I want now to room temp and not the rest. I worry about exposing what remains to bacteria if I decant...

Hey all I just picked up a vial of Whitelab Irish Ale yeast and would like to split the contents into two starters, one for now and one to store for a few months. I have only used dry yeast to this point and have never I made a starter before. I am pretty sure of the procedure for the starter...

Hi all Can anyone advise on comercial beers that are bottle conditioned? I am hoping to reculture yeast from a few of these for pale ales and pilsners in particular. I know of Sierra Nevada pale ale and a few of the belgian ales but I am not sure which have used different yeast strains to...

Ok thanks. I have read some recipes that dry hop with kent goldings during primary fermentation and was wondering of the reasons. In the secondary it is.

Can anyone tell me the reason for finish hopping in the primary. Why is this different from dry hopping? Thanks, Dwight czech pilsner ready to bottle, blonde lager in primary

I'm from near Hamilton Ontario.

Hi Thanks for the reply. I bought this wart pre-made from Brewhouse. The other ward still in the secondary is from Festabrew, also pre-made. Thaks for the suggetions. I think I will bottle it and hope it clears in the bottle. Need to make room in my carboy for the next brew. The oatmeal...

Hi all My last two batches have been full wart pilsners. Dry hopped both and nether will clear after a month in the secondary. I added finings to both and the first batch did clear some, but cleared more after bottleing. But now I have chill haze. The beer is great except for the haze. The...