Recent content by lizardspeak

I set my chest freezer to 65 degrees F during fermentation. I prefer fermenting it on the low side and I still quite quite a bit of the apricot/citrus aroma. Inland Island says you can go up to as high as 75 degrees F, but I haven't tried fermenting it that high...

I love brewing with Conan. Any Colorado Brewers can find this yeast easily through Inland Island. Their "Colorado IPA" yeast is Conan, and it works like a charm. In my experience, this yeast takes off quickly and provides a fast and rigorous primary fermentation. This yeast hasn't flocced very...

Usually in this case I'll store the starter in the fridge, and decant the extra liquid the day before brew-day. After decanting, I'll leave the starter out in room temp and give the yeast the occasional swirl to help wake it back up