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Actually, Denny Conn recommends using S-23 lager yeast in the mid 60,'s as according to him, using it at the recommended true lager fermenting temps in the 50"s produces a more fruity beer.

That's about what I get using EC-1118 yeast for my recipe. I usually back sweeten a little when I eventually bottle.

I use 1 per 5 gallon batch when racking up to a limit of 5 per batch total, including initial campton for the berries. I would bulk age in the carboy if possible. It seems to mellow the flavour a little more than bottling it right away.

Welcome to HBT.

Yes, these things aren't to be taken for granted. They can be very dangerous and it is wise to follow all the instructions that come with the product.

Not saying you are wrong, but I recently used my unit at a friends house and disconnected the QD on the charger regularly. But I did turn the handle so that the trigger couldn't be activated with the unit off the keg. I leave the unit hooked up to the QD until the cylinder is completely used up...

Saw them a couple of years ago. Man they were fantastic. I could only imagine how good an actual live show of Pink Floyd would have been. All in all, if the Australian PF show were ever to make a return here to the rock, I would be the first to book seats.

I have that documentary on DVD. :mug:

I would probably feed it a little wort and at least bring the yeast down to 52f as quick as I could within the tolerances of the yeast. Dry yeast comes loaded with nutrients that are meant to give the yeast a flying start when hydrated, but these nutrients are quickly used up so feeding it some...

Welcome and good luck with your first AG. I have a few relatives and friends living in Yellowknife... my cousin wanted me to go back with him to work for him a few years ago. I don't like the kind of cold you guys get there, and my job of giving heat would put me in more of a cold situation...

You'll always remember your first brew. Good luck.

Well as it don't seem like common practice, I think I'll keep with the traditional way of smoking it. Don't want to spoil a cheese this early in my cheese making career. Thanks for the comments.

Cool the re-hydrated yeast down to 52f by feeding it some cold wort a little at a time so you don't shock the yeast. I generally pitch 20 grams of yeast also if using dry yeast for lagers.

But the judges could score your recipe instead of the beer and also could possibly use the recipe to identify the entrant if they are allowed to see the recipe before scoring the beer.

I think 5 years would be pushing it. Do you want a chance of ruining a batch to save a few dollars worth of yeast and hops?

I feel your pain. I can't even get it here at all. I have had it brought in to me and love it. Closest I can get to SNPA is Tankhouse by Mill St., made in Toronto, and is brought into Nfld by our Gov. controlled liquor store.

Good luck. I love entering competitions. In addition to bragging rights when you win, I always get good feedback on the beers I enter. Judges should only be influenced by the way the beer is perceived against the style entered, not on how it was actually brewed.

What's everyone's take on adding liquid smoke to the culture just before adding rennet in place of actually smoking the cheese? I just made a few blocks of Gouda and smoked it on the offset before waxing it, but was wondering about using the liquid smoke.