Recent content by mossratt263

you are a gentleman and a scholar.

So im told this makes quite a bit difference. I have made atleast a dozen batches and have never done it. Would anyone be so kind as to give me the play by play for instructions on how to do this? Much appreciated. Also... looking to make a hefeweizen. Suggestions on yeast? Right now I was...

no worries, thanks for the recommendation!

right on. it is a maple brown ale. not sure if that changes anything. also curious about when it may be a good idea to add said maple syrup. i have read that adding it as a priming sugar substitute works well. any ideas?

I am making a brown ale and need some recomendations for a strain of yeast. So far I'm leaning towards wlp002. thoughts?

good to know. i ask because i have recently been using liquid (last was 3711...boss) but in a recent recipe the good people at my lhbs recommended dcl yeast #s-04 for a pumpkin ale im planning on making. thanks again, i appreciate all the info/advice.

thanks, you guys have been a huge help! i have one more question... is one safer then the other? in the past when i have used dry yeast it just feels more vulnerable to infection when you pitch it and have to leave it for a bit. this has kind of turned me to liquid. thoughts?

very cool. have you noticed any particular difference in taste between liquid and dry?

the title says it all. i am relatively new at this but have made a good 6 or 7 batches using both types of yeast. just curious as to some of the differences between them. care to share?

much appreciated. I just checked the gravity and it is sitting at around 1.001 after 9 days in the primary. I moved it to the secondary and the airlock continued to very slowly bubble (every 40 seconds-ish) so i guess its not quite there yet.

This is my first time using 3711. It is for a saison with an OG of around 1.066. My concern is that since this strain is so aggressive, when it comes time to bottle do I even add priming sugar? I just dont want my batch to explode... Any tips?