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I would brew a full 5 gallon batch with WLP 099, rack it off when done, put another full 5 gallons of wort on that cake, rack that off when done, THEN put you big beer on top of THAT cake. Possibly hit with some O2 too.

It's starting to slow down already, I'll take a hydro sample and taste it(finally:)) tomorrow. I see no reason why this won't be at FG before too long!

Not much info, huh? Well I brewed a 1.072OG quad on Friday and pitched a 2L starter @68F. Let it sit at 68 ambient for 3 days when the ferment slowed a bit, Monday I added 3lbs of dark candi syrup to get the gravity up to a calculated 1.1. Yesterday I bumped the ambient slowly up to 78F and...

I think a dark, Navy style rum would be perfect! The rum and Belgian yeast esters would play off each other to me.

I need to try this in a quad!!!

So is this more of a saison than a Trappist style yeast??

Look up fast fermenting recipes. I have used bread yeast and had a few get down to 1.000 in under 48hrs.

What have been your experiences with WLP 545? There isn't too much info on it other than being from the Ardennes region and being a strong attenuator. What flavors have you gotten at different temps with this Has anyone figured out the brewery it comes from? Any info is welcome since there isn't...

Still not carbed..... Just a few bubbles that dissipated quickly.

I don't secondary at all anymore. 3 week primary, bottle. I do 3 weeks in the bottle in a warm room to carbonate, then cellar for 6 months before I drink them.

Had a bottle last night to see how it's coming along. Smell was pumpkin spices, Belgian esters, malt, and alcohol. Taste was the spices, pumpkin, malt, Belgian esters and phenolics, a slight hint of alcohol. Too much spice, next time I'll use way less. Not much rum right now, and the alcohol is...

This morning I'm brewing up a simple extract pale with 3522, will be putting in orange peels in secondary for a mimosa beer. This is only being made to make a big yeast cake to make a BSD with the yeast, I want to see what it's like in a big darker beer.

I make my own dark syrup all the time. I probably spend $6 on it, but it's mine. I start with baking a pound of dates cut in half and seeds removed at 300F until dark and crispy, about 45- an hour. Then regular beet sugar and a touch of water and start bringing up to 275 in a pot. Once that...

I think it was in the 80's, but can't remember exactly. I used a heater and towels, I do remember that. There was an off flavor, my wife compared it to fried chicken. I've never tasted it before, and don't know what caused it. I need to try and get some of the yeast again whenever they release it.

Anyone? I have grown up Chimay yeast for this, but I might give in and buy some 1118 if it it's not going to work.

It was brewed with Chimay yeast as a Spring celebration beer. I planned on letting it sit until March-April before trying, I need to get it bottled now. I know it's up past the tolerance of Chimay, but it just need some carbonation. I really don't want to keg this beer.

I brewed my highest abv% quad ever recently, 1.016 OG to 1.024FG ~17.3%, and am guessing it will need to have some more yeast added at bottling. Do you guys think that Chimay yeast will work, or should I use champagne yeast?

That is my favorite yeast for an APA and an IPA, but it is a suuuuuper slow fermentor. 3 weeks usually for it to finish for me @ 70F. Give it a while.

Got it bottled up today. I always sip on a little glass while bottling, just to get a taste. It was very rich, pumpkin, pumpkin spice, strong alcohol,rum, Belgian phenolics and esters, and sugars. I'm pretty happy with the taste:) I used a half cup of D-180 for the priming sugar, and added the...

We've probably all had them, the reason that blow-off tubes exist. Lids blown off of fermentors so hard that they dent the ceiling(done that!), sticky spray inside a closet, etc. Let's see some good ones! My most recent one, a high gravity that blew the top off the bucket: One a few...