Recent content by jfrank85

This yeast has tons of yeast sediment on the bottom of the can, I'm planning to decant all 4 of them and stepping up a starter for my own NEIPA. Super good brew imo and the recipe looks solid!

Alright, I'll admit it, I was a bit worried. Being a seasoned home brewer I've been a bit lax in my expansion into different yeast strains. I've be tried and true to yeast and have been dabbling in grain and hops. Honestly I think after the 24hr krausen, the yeast was soo active that I missed...

Ok cool, I guess im just being a worry wort (see what i did there?). Have your fermentations been pretty lengthy with this yeast? It'll be a week tomorrow and I'm still seeing tons of bubbles coming up from the cake and noticeable layer of krausen on top.

No DH, I'd like to harvest this yeast for future batches so I didnt want to muck up the cake. You can still get quite a bit of haziness from heavy end of boil hopping ime. It was my understanding that this yeast is a low flocc and doesnt clear, even with crashing or finnings. Perhaps I did a...

I started using lactic acid in my mash (8.2pH tap) and the results have been great. We recently brewed a beer we had done a while back, same recipe and all, and it was way more malt forward. I think we were trying to compensate for thinness by adding munich and other malty....um....malts, and...

I don't think itll throw diacetyl if fermented low and finished at 70F. I was mostly curious because its crystal clear and conan is supposed to be a "dirty" yeast paired with the 35% wheat and 8oz of hops, it should be cloudy. Most flocc happens at lower temps, not higher, in my experience. Not...

Not really worried, just curious. I recently brewed up a simple pale ale (recipe at the bottom) with the Omega DIPA, conan, yeast strain and have been getting some strange fermentation results . I started the fermentation temp at 64F, noticeable fermentation started around hour 12 and thick...

Doing two low abv yeast culture brews this weekend. First is my 7 grain oatmeal stout with WLP013 London Ale and the other is a pale ale with Ariana and Hallertau blanc hops using OLY-052 DIPA yeast. Should be a fun time!

Omega and Imperial yeasts both have a blend like this.

Just pitched s-05 into a hoppy brown, now boiling a session SMaSH w eureka hops and goldpils vienna.

I always use about 10% of GP vienna in all of my pales or IPA's. I like the nice crisp cracker toast it provides.

Honestly I never got the dankness from these hops like my buddy did, mostly fruit and citrus. It was very clean and crisp imo.

Growler pic.

Here she is, beautiful floral but dank nose with hints of citrus and tropical fruit. Juicy fluffy mouth feel with a nice cracker crisp finish. Perfect carbonation and head retention. Took 1/2 gal to the local homebrew shop and another 1/2 gal for a bottle share. Got rave reviews. Descriptors of...

Gonna have to try that, I pitched a bit heavy and got nothing special but dryness.