Search results

Hi everyone! Long story short: new chest freezer was delivered yesterday, and the 'hump' inside is larger than I was told, so my fermenters only fit when squeezed together to the point that the ridge of the hump actually dents the plastic side of one of them. They're both in contact with the...

Hi everyone! Just saw that WL came out with a friend version of London Fog (wlp066). Has anyone tried it? If so, how would you saw it compares to the liquid version? Also, if anyone has used it and also Verdant IPA yeast, how did they compare in terms of attenuation and flavor? Thanks! Tyler

Hi everyone! Long story short, I have a sour that is currently sitting at 1.005. It's been aging for 3 months so far, but the brett doesn't like to do very much until springtime when the temperature rises, and I'd like to get something else in that fermenter. Due to this recipe and yeast...

Hi everyone, Gonna be totally honest this is just me trying to find ways to not make a second yeast starter, but I frequently use 10 percent dex in wc IPAs and enjoy it. I looked around but it seems like the dangers of too much dextrose are mostly when it's added before the main fermentation...

Sorry to post ANOTHER oak thread, but this has been really tough to decide, and the internet is all over the place on it. I have American medium-dark toast spirals (8 inches long x 1 inch diameter, 48 grams). I'll have a 9-10 percent imperial stout to oak. I'll soak the oak in bourbon for 1-2...

Hey everyone, I'll be making my annual Xmas stout and will be using an oak spiral instead of chips this year. I only want to do a 2-week secondary (oak, chocolate, and for the last week toasted coconut also), so I plan to soak the spiral in bourbon for awhile before that to start extracting...

Hey everyone, After looking forward to getting my hands on some strata hops for several years, I was finally able to get back to the US and was thrilled to pick some up from the good folks at Yakima Valley Hops. I made a rye IPA featuring a bit of mosaic cryo in the whirl for support, and a...

Hi everyone, Long story short: I undercarbed a sour and want to repitch some active wine yeast along with more sugar. In a small 1.035 300ml starter of mostly sugar, how long do you expect it'll take 2g of wine yeast (red star) to reach peak activity? I have the option of leaving it...

Hey all, So I am back in Taiwan, but a hop order didn't make it to me in NY (FedEx....). Luckily yvh is amazing and resent the order to a coworker who has them, but she's in quarantine in a hotel without a refrigerator or freezer. I'm trying to arrange a pickup from a friend who can get them...

Hi everyone, I'm living in an apartment where the ambient summer temp gets up to around 95f/34c. I've had a sour going that's currently at 7 months and I'm wondering if y'all think I'm safe to bottle it now. Here's all the important info: -Sour red ale with mulberries added -Mulberries have...

Hey everyone, I'm doing a Vienna smash beer, and just wanted to ask how Vienna compares to basealts like pale ale, golden promise, MO as far as fermentability. Does it tend to finish around the same place, or should I expect the fg to be a little bit higher (not a big deal but will likely base...

Hi everyone, I was gifted about 120g of motueka and planned to use them with Sabro in a NEIPA. They were vac sealed and kept in a fridge for a few months, and are 2020 pellets, so they're about a year old. However, the dude who gave them to me got them as a sample and wasn't sure how they...

TL/DR version: would adding 200g coconut flameout and 50g during dry hopping contribute anything to a NE pale? Hi everyone, I've used coconut in stouts before as a 'dry' addition after fermentation but haven't used it in the boil before. I want to make a coconut/lime pale ale, but I don't...

Hi everyone, I made a Brett beer with t58 primary, Brett brux secondary (the Orval strain from white labs). 6 months secondary, bottled nine months ago, 15 months total and still none of the bretty funk that I expected. I know that primary yeast can heavily influence brett character because...

I usually pitch slurry directly if it's 2-3 weeks old, but make a starter if it's over a month. In this case it'll be exactly 1 month since I've harvested. Normally I'd make a big vitality starter for two jars to split between two batches, but I'm trying to simplify everything as much as...

I generally use the final runnings from brew days to make starters for future brews (I just fill an old water bottle, freeze, then dilute that and boil for the starter). I thought adding some sugar (sucrose or dextrose) might help to make it more fermentable without stressing yeast. Just...

I've heard Verdant IPA yeast is essentially a mutated form on London iii and I'm excited to use it. Just wondering, from anyone with decent amounts of experience with both: -Is the Krausen similar? Heard it's crazy with Verdant, but it's also pretty crazy with London iii. Basically if I plan...

Hi everyone! I made a Brett beer, and it's been 13+ months since pitching the brett in secondary (pitched in December, bottled in June). However, the beer is still lacking in funk and pretty much any other strong brett character. Just wondering if anyone has any idea why. Here are the...

Can't find any user feedback on it. It looks like it could be really nice in a pale ale, but could also be kinda rough depending on what parts of the descriptors come through most. A buddy gave me 3 x 2oz packs and I also have 4oz of ahtanum. Was thinking they might make a nice classic APA...

Hi Everyone, I have a brown ale ready to bottle that used London iii. I usually add a gram of t58 at bottling, but this beer didn't attenuate too highly (1.052--1.014), and I've had t58 go fairly high in beers in the past even though it's not a SUPER high attenuator. Definitely don't want the...