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I usually ferment 2124 in the 43-45 degree range. Just give the fermenter a swirl every hour or so to get the yeast in suspension.

from the wyeastlabs customer service faq: 31. How do you achieve higher than 8 ppm O2 levels in your wort? . By injecting pure oxygen into your wort through a stone (1 min for 12 ppm). Or, by flowing pure oxygen into the carboy's head space and shaking for 20 seconds, twice.

+1. Evil Twin is the best hoppy beer I've ever brewed.

it could also be the yeast dropping out of suspension in the primary, before you reach FG. i had the same problem with wlp002 a while ago. the gravity was stable for a few days before bottling, but then dropped a little more in the bottles, and i was left with gushers.

BS in computer science and philosophy (almost qualifies as CE, right?), JD, and former restaurant owner (sold it a year and a half ago).

You should always rehydrate yeast in water. John Palmer: "Often the concentration of sugars in wort is high enough that the yeast can not draw enough water across the cell membranes to restart their metabolism." I'm not going to look up a cite for how osmosis works, but the tl/dr is this...

Wyeast didn't point to any studies to back it up, but they say pumping oxygen into the headspace and shaking for 20 seconds, twice, will give the same results (12 ppm dissolved o2) as 1 minute of oxygen through a stone. It is more work than a stone, but I saved thirty bucks by not having to buy...

-1 to WLP002. I used it recently in an ESB, and the temperature got away from me (72-73). It developed some really fruity esters (halfway to a German hefeweizen). It is a great yeast, but it will have some (English-appropriate) fruitiness even if you can keep it under 70.

I brewed this a couple of months ago, with a couple of modifications. I used belgian pilsner for my base malt, and cara 45 instead of the crystal 60 (LHBS was out). I also subbed Northern Brewer for the Perle hops, and did a single decoction (more for color than flavor - I doubt it affected...