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New seasonal yeast, about Mangosteeni: The newest member of our Imperialis (I-Series) yeast strain family was developed by isolating two unique strains, resulting in a hybrid that is an efficient and highly flavorful agent for fermentation. Imperial Yeast I10 Mangosteeni was excellent...

"LalBrew® LoNa™ is an innovative maltose-negative hybrid yeast strain that has been selected to have ideal characteristics to produce low and non-alcoholic beers. As a Saccharomyces cerevisiae strain of yeast, LalBrew® LoNa™ performs like an ale producing a clean and neutral aroma profile, no...

Anyone know how can i find the diaphragm gasket of this valve other than the silicon from SS Brewtech site?, looking to source buna-n or viton.

As the title suggest!, my career and family made me stop homebrewing. The place where I learn every new technique, ingredient, and trend is still Homebrew Talk for me. I want to go back with full force so can anyone give some summary or threads worth reading?

Latest addition on Ss Brewtech catalog is their new fermenation controller: FTSs Touch | Temp Control We knew the tremendous capabilities of our in-house developed Pro Screens would provide the perfect platform for the next generation of homebrewing technology. The homebrewer deserves the same...

Besides the AHA, does your country have a Homebrewing Association?

Seems this yeast is alredy available in the UK, some claim this to be the dried version of Wyeast London Ale III 1318/Imperial Juice: https://waterintobeer.co.uk/products/lallemand-verdant-ipa-ale-yeast-11g If someone in the UK has a chance with this yeast give us a review comparing with 1318?.

Can someone tell me how Omnipollo manages to make those deep colors of theirs beer as this one:

Any one know a list of ale yeast that can do biotransformation of hop oils?, i know few yeast as US-05 is know for not biotransforming.

I would like to start this thread for reports and experience of people using this yeast, according to BB Oslo is an unique Kveik yeast strain that is bottom-fermenting closely related to S. pastorianus, S. uvarum & S. bayanus and ferments at 98F/37C producing a beer that tasted like a nice...

I'm planning to brew a Milkshake IPA with mango and i was thinking preparing fresh mango with campden table to kill any bacteria. If i add the mango must during primary (to avoid oxidation) will the campden in the must kill the yeast that is fermenting the beer?.

Anyone found a way to source this to the U.S.?.

I was asked to brew an IPA for party and i was thinking adding some color using some spare unsweetened cherry kool aid instead of food coloring. I don't want to the punch of cherry just a little bit and get some cool cherry color, opinions?

I know this is asked many times but i did not find this question, I would like to hear new suggestions for a hop combo i would like to use for my first NEIPA, the popularity of many recipes is the classic Mosaic, Galaxy and Citra combo, i have tried these hops with some IPAs and are one of my...

Do you guys think i can replace the burner of the classic Blichmann Burner with the Cast Iron Banjo Burner?, they really look similar.

Has anyone tried any of these yeast?: http://www.northernbrewer.com/brewing/brewing-ingredients/beer-yeast/liquid-yeast/omega-yeast-labs-liquid-pro-brewing-strains?p=1 There are some really interesting strains and really surprised with the twelve version of British Ale.

I am kind of confused with the amount of pitch rate using the slurry of 1 gallon batch, i would like to use the slurry of 1 gal batch for the next 1 gal batch. Whats the proper procedure to divide the slurry of my 1 gal batch so i won't overpitch the next 1 gal batch?

Soon i will brew these styles of beers but first i would like to know your opinion of your favourite water profile for these style beers :D