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I've used orange extract to good effect. I just add it when kegging. You get lots of orange aroma. I only use 1 tsp in 5 gallons. I prefer dried bitter Madagascar peel @ :10 in the boil, but extract aint too bad.

Count me in!

I want.

Gimmee!

Honestly, I enjoy everything but clean up. Lately, I've really been getting my geek on with yeast culturing. Microscopes, petri dishes and vials make my pocket protector quite erect.

The data sheet from Safale says T-58 has "Excellent performance in beers with alcohol contents of up to 8.5% v/v but can ferment up to 11.5%." I love T-58, particularly in wits. It can produce a quite different profiles at the ends of its' temperature range and at different pitching rates...

Them be some tasty shelf goods there, Darkness! I have to admit that the fridge is not mine, but thought it was worthy of sharing. I seldom have commercial beer in any quantity.

Here's the LINK.

"Matrimonial Mango" or, "My beer doesn't suck anymore either." ;)

NOBODY leaves till I find out who the hell put Schlitz in my beer fridge!

I believe they call that HefeHefeHefeHefeHefeHefeHefeHefeHefeHefeHefeHefeHefeHefeHefeHefeHefeWeizen.

Gimmee!

I certainly wouldn't pitch the batch...yet. The yeast will continue to scavenge some amount of O2, particularly if you still have a good bit of fermentation left for them to do. However, if your attenuation is near completion, you could incur some staling in your beer. Adding additional...

A small to moderate amount of yeast in your hydrometer sample won't seriously affect your reading. I highly recommend investing in a refractometer...a couple drops will do. To be highly accurate---and OCD, I'll fill a 2 dram vial from my conicals and put them in the fridge to floc out for an...

You've had 3724 (and nothing but 3724) finish in 4-7 days @ 70F!? You must have sold your soul to the yeast devil to get that kind of performance. P.S. What was your target gravity?

I just had my quickest 3724 fermentation ever: 3 weeks from 1.060 to 1.003! I've always had the typical 4 - 6 weeks with this yeast. So, I'm wondering how long to let it stay in the fermenters (SS conicals) before kegging. If you've had fast 3724 fermentation, I'd appreciate hearing your...

+1 on keep it at 90F and be patient...and shake it often. If you want a classic Belgian Saison, let the 3724 do its thing. If you want some kind of Trappist/Saison/Dubbel mongrel, pitch the 3787 on top of the 3724...it will probably be good beer, but it won't be a 3724 Saison with 1.055 left to...

Sincere thanks, Bryan! For long-term yeast storage, I will be boiling distilled water and pressure canning it for sterility and to maintain the lowered O2 level. For short-term yeast storage (e.g. harvesting/washing yeast), I purge the headspace in my containers with CO2 to avoid as much...

I've searched the forums and the web and can't find a substantiated answer to a simple question: how long do you need to boil water to reach a reasonable level of deoxygenation? I know boiling can not totally remove O2 from water. However, there has to be some general guidelines on this...

You da' Man, bottlebomber! Really appreciate that.