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Isn't 3056 a single strain with it's own characteristics?

Now we're into some good discussion! William_Shakes_Beer makes a good point that the strains should be kept separate else the resulting mix will drift back to whichever is the stronger/faster starting strain. I like beergolfs assessment that pitch timing should be a consideration. This...

Right - but they're not going to go ballistic either and have one kill off the other. They'll just try to out-eat each other. Then one strain will poop out yummy flavor A and the other strain will poop out yummy flavor B. At least that's what I'm hearing - "mixing is ok" and "screw style...

That was mostly a side question - I'm not looking to culture right now but thought it might be interesting to see if anyone had tried to mate their yeast while making beer at the same time. I'm guessing theres greater potential to develop a "new flavor" as opposed to mixing flavors since one...

Has anyone tried mixing different strains of yeast at the same time/pitch? What about for different pitching times such as during transfer to secondary or bottling? Did you get the results you expected or did you wind up with strange flavors or incomplete fermentation? Would you...

I have a dunkelweizen now at 2 weeks in the primary made with wyeast 3333 liquid - activate and dump, no starter. It was at about 74F for 3-4 days and its been at about 64-65 since then. It currently has a strong banana aroma from the airlock. I'm hoping that'll mellow over the next 2 weeks...

Pissed Kitty IPA

As a professional chemist, my confidence levels for consumer level thermometers are: [highest to lowest] digital thermoresistive (be aware of probe range) mercury glass bulb alcohol glass bulb infrared "at a distance" bi-metal spring dial gauge (most cheap kitchen ones) Don't trust...

Yeah, I get the taste sometimes too. Definitely less when poured into a glass. Wiping the bottle top sounds like a good idea.

Definitely subscribed! Liquid smoke = probably good Meat stuff will oils and fats that will go rancid = bad Just remember, continuing to drink will suppress your reflex to vomit. I suggest drinking the full bottle of each and leave the meat chugger for last. But... I'm really...

Boiling water should read very close to 212F (100C) Iced water should read very close to 32F (0C) Check at both points. If your thermometer is wrong, make an offset chart to show exactly what yours is reading. Or, better yet, go get a good thermometer! This is very improtant to your...

Question that seems to fit well in this thread: Will sanitizing the bottles with five-star (with no subsequent rinse) and allowing them to dry leave enough sanitizer in the bottle to retard the yeast?

Congrats! +1 on starting another batch and the good advice on bottling/fermenting containers. I'm going to try to get a revolving schedule going combining bottling day and brew day.

I think I have a good idea of bottle carbing but I really have no sense of aging. This makes me wonder how my dunkleweizen made with hefe yeast will turn out. I had planned on drinking them around Christmas but now I'll have to ration them a little more carefully and take notes. On the...

I've been meaning to get up to BrewMasters Warehouse. HopCity is just up the street from work and it's where I picked up my equipment kit and recipe - very helpful. Unfortunately, their insane beer selection gets the best of my wallet every time I go in.

I've noticed the same thing on store-bought hefes. They're better once they've warmed up a bit. If that's not it then I don't know what to tell you. I'm trying 3333 German Wheat in a Dunkle right now.

Fermentation temperature is now fairly steady around 64F. A little low but I'll allow at least a month before bottling.

Fermentation temperature is now fairly steady around 64F. A little low but I'll allow at least a month before bottling.

Wow, really...? I thought being anal and was what this whole forum thing was all about. Instead, I'm finding myself sifting through whiny, pedantic, useless text. Moral of the story: you'll get faster and likely, more complete, fermentation by making a starter And besides, my mom makes a...

Excellent write up and fun experiment! Send me one of each with non-descriptive labels and I'll try to pick out any differences. (Really, I wish I had enough tasting experience to make a serious lab-rat offer) *subscribed* :mug: Keep us posted as they mature!