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i would use any of the yeasts you listed without giving the recipe itself a second thought. They are "families" of yeasts for a reason. Sure, they have differences, 1968 is a super flocculator for example. But they should all be capable of producing that slightly fruity character that...

God damnit, so you're telling me now on top of man ****s and cancer, I now am going to get constant headaches from Benzene??? btw, I work at a chemical plant with an abundance of Benzene. I am all too familar with its distinctive sweet smell and effects. Every 3 months I have to take a...

1.120 is a really really high OG. I seriously doubt anything other than a saison yeast is going to be able to cut that down any more. What are these "4 lbs of dark grain, oats, etc"? Dark specialty malts are not comparable to oats (which are more of an adjunct base malt) in terms of taste or...

I think you are a bit confused on a few things. The main thing you need to be concerned about is the specific type of yeast you are harvesting. The yeast in a Belgian Dubbel for example, is going to be a belgian strain (unless the brewery filters and adds a champagne yeast or something). So this...

Hey errbody, been busy lately so I need to sit down and go over my latest yeast experiments. But I just wanted to give everyone a heads up that white labs Belgian saison iii wlp585 is seasonally out now! This is easily a top contender for my favorite yeast. I grabbed a fresh one since I've...

haha side note: that willamette is seriously lost. he has no idea where he is. get him out of there

I'll give one more piece of advice and then I'm out. It seems we all have different ideas of what "light" and "crisp" mean. Skip the 60min. Get most of your IBUs from the whirlpool. (yes, it does add to the IBUs)

I would recommend using a very highly attenuating yeast. WLP090 or WLP007 come to mind for typical "clean" IPA yeats options. But the bottom line for an IPA that big is you need to get the FG as low a possible with every opportunity. Otherwise, you're making a hoppy, sweet gross, boozy unaged...

There is literally an article at the top of the home page. Read it Sour beers, both commercial and homebrewed, vary widely. I've had excellent ones and then I've had ones that I severely regretted spending money on. Like, to the point where I can't even imagine that a team of brewers felt they...

I really liked this yeast. I didn;t do any side by side testing to figure out whether the "little to no impact over its temperature range" thing is true, but I always got a bunch of orange, berry, and just generically fruity flavors from it. I've used it into the 90s and just free rising at room...

Hopefully more than a month ago. Entry cut-offs for the GABF were nearly 2 weeks ago. The cutoff for serving at the festival is much more lenient though

topaz is the only hop youve got there that can deliver the punchy hop aromas you want in an IPA. Fuggles are just not made at all for IPAs, they will just muddle the hop flavor or get drowned out by more aggressive hops. Warrior is a good bittering hop but its aroma and flavor leave a lot to be...

Yellow rose clone from Billy Joel. While I chop some crying veggies for swmbo. Only exposure I've had to this infamous beer was the bit from a tap you sent me. Tastes pretty spot on dude. Great job. The tap Sample tasted a bit fresher in terms of hop flavor intensity, but I enjoyed yours...

Got a workout for my boxcutter from Pianoman. Those PintHousePizza guys must be pretty chill to just let you fill your own bottles. Good stuff man, thanks a bunch The instructions on this one confused me a bit though

think about some particular experience or funny incident that sticks in your mind from your night owling and maybe try to wrangle a name out of that. the more personal, nonsensical and weird it is, the better IMO. Too many breweries have an animal and/or geographic feature in the name. I'm...

how are you transferring/racking to a keg or bottles? My IPA samples pretty much always look like that. I just a fine mesh over my racking cane and leave all the hop debris in the fermentor. It does look like you stirred it up a bit much. Maybe the yeast are still pretty active? How long into...

wut? the quick krausen was likely because you fermented it so hot. yeast works faster at warmer temperatures

To malty! *clink*

Start to analyze and diagnose the lyrical integrity and depth of EVERY SONG that is on the top radio hits and it will make you lose faith in humanity

I respect yeast. I feel its largely overlooked, especially with the use of convenient dry yeasts. A lot of brewers just chuck in a pack of US-05 like a quick rising bread yeast and dont give it a second thought. At any given time I've got 6 or more starters going and I keep 20 or so cultures I...