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That is the same strain as 1056 and us-05. I use them all the time and have vigorous fermentations. They could have been old. I had the same thing happen when using white labs hefe yeast. I learned my lesson and make a starter everytime now, or use dry yeast. US-05 is great!

Thanks, I will just have to wait it out!

I just brewed 10 gallons of wheat and pitched us-05 in one carboy and wb-06 to see what the outcome would be. After I pitched the yeast I forgot which carboy got what! Can I tell visually by the fermentaion? Will I have to try and figure it out by taste? Please help!

Do they make a high pressure combo valve?

Can't you use a rubbet grommet? I think that would work good and it is not permenent.

I have been searching for a high pressure combo valve with no luck. I know I can get an asco valve and a baso h19 pilot safety but am trying to find both in one package. Any help is greatly appreciated.

I use about 10 lbs. on a 10 gallon batch.

I bake at 180-190 for 20 minutes on tin foil. When ready I just fold the tin foil over them and they are ready to go in the fermenter.

Shrivled Weiner (I swear, the waters cold!)

I had one identicle to that recently. Is it a weizen yeast? EDIT: I sould have read more careful. Centennial Blonde would'nt be weizen yeast.

40 gallons since 1/1 (5 Imperial Stout, 10 Oak Barrel Stout, 10 IPA, 10 Red Ale, 5 Apfelwein) I am on a roll!!! 2679 + 40 = 2719

I have brewed 30 gallons now of oak stout and each batch I have backed off a little on the oak. I think a little goes a long way. I am now using 1 ounce of light toast chips per carboy for 1 week. The batches I over did definetly mellowed. It took a month or so and I noticed it will only mellow...

I have my tank in the fridge with no problem. I serve aroung 39 at 12 psi and it is perfect. I have aroung 6 foot of 3/16 beverage line and it is a great pour.

I would definetly go w/ the 14.5 gallon. I do 10 gallon batches now it I would love to ferment in one vessel. Plus the blichman can be pressurized for transfers.

No problem, sometimes it takes an extra set of "eyes" to figure things out!

Are you hitting the desired temp? Are you saying the light used to be on all the time and now it isn't? The light will not be on anymore unless the controller is turning the whole unit on to drop the temp.

I used the all grain recipe out of Jamils' Brewing Classic Styles. It is called Tri Centenial Imperial Stout. 1.100 OG, 100 IBU's, and 100 SRM. It's a monster.

I am up in Northern VA. Welcome to the site!

Wouldn't you need a huge starter to pitch enough yeast for them not to have to reproduce?

I used a unibit meant for electrical knockouts. Bought it at Home Depot. It has a "step" for 7/8" and it fit perfectly.