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thanks for the response. Good to know I can reuse the yeast. I didn't know if the enzymes that reduce the gluten would stick around.

I brewed a brown ale a few weeks ago, which I added Clarity Ferm to. I was going to brew this weekend and was wondering if I can reuse the yeast from my brown ale. Has anyone reused yeast that had Clarity Ferm? Does it continue to reduce the gluten? Any thoughts would be appreciated...

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I ended up pitching the dry yeast I had on hand. Just racked to a keg today. So, I put the smack pack back in the fridge. Can I still use this thing?

Thanks. Every other WY pack I have used has swelled to the point it looks like it would burst. Don't know if there is a must pitch x minutes after u get wort to pitching temp. I'm inclined to just pitch my dry yeast pack.

So, I'm making a wheat beer and need ur help. Broke my smack pack just over 3 hours ago and it's not swelled as much as normal. I've been keeping it warm (between my shirt and my sweater). It's 3492 Belgian, but I happen to have a dry ale yeast to hand. What should I do? Thanks

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I'm no expert, so take with a grain of salt. I've done about 20 partial mash batches. I steep my grains with the lid on my pot and wrap a towel around it. After 30 mins the temp has typically gone a bit lower than the right range. At 30 minutes I turn on the gas burner, being careful not to...

Also, I have purchased LME and not used it for a week. There was no special treatment from when I poured it and put a lid on it.