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Fleishman's does it :)

I know from doing "different" ferments that bakers yeast is a super attenuator. I have gotten to 1.000 and lower many times.

I just bought everything to make this, except for a few things. I had to get US-05(I bought 3 packets) and had to guess on a replacement for CaraAroma with Special B. The store also had no Citra, it never does, so I got some El Dorado instead. I hope it turns out ok, and not too far off.

A Cinq Cents "clone".

Forgot to say the worst commercial beer for me. It's either Old Style, or the asparagus beer by the local here. Smells and tastes like a dirty diaper.

It was like water with a tea spoon of beer in it.

I had that in Cairns and the wife and I were both pretty let down. She said it was like a ultra light without the flavor!

I'll be kegging my hefeweiss brewed with the monster of a yeast that is WY3068(it always finishes in 4-5 days tops with a teeny tiny pitch!), and want to try something with the yeast cake. I was thinking a quad recipe, just with this yeast instead of a Trappist yeast. Maybe a big Imperial Stout...

Mine is all pale ale with 3lbs D-180 and Chimay yeast. I'll do this one next week and see how they are at New Years.

I know it wouldn't be a Westy "clone", but has anyone used Chimay yeast with this recipe? I just realized that the BSD I'm going to make with my Chimay yeast is damn nearly the exact recipe as this.

I would think it would blow off it was too much. I would just have a homebrew and not worry.

I was stuck with 24hr duty today, so I turned it into a brew day! "Helo Haus" hefeweiss:D

Yeah, I'm just wondering if the yeast is still viable or if it's just going to be a huge lacto starter that I don't want??

Not sure if I have an infection or not. If it is I'll toss it, but wanted to see what you guys say. I have an old jar of Trois washed yeast that I took out of the fridge to use in an IPA. As it started to warm it became visibly active and I had to crack the lid to release the pressure. When I...

I can only comment on #1, #3. Give the starter an extra day or so, pitch at ale rates. Haven't noticed any normal Brett funk ever. It seems to me that temps in the low-mid 70's work great. Lots of flavor and aroma, no off flavors noted. I'd guess lower temps would just slow down the ferment time.

Second dry hop is in, can't smell **** due to a cold :(

Moved the beer from post #792 into secondary and put in the first dry hop. SG 1.016. Second dry hop will be in 2 days, then cold crashing and hopefully kegging by Tuesday at the latest. Smelled great!

Here's an IPA I'm brewing right now, critiques welcome. 8lbs pale 2-row 1lbs rye .5lbs crystal .5lbs flaked oats 1lb sugar @ boil 120F 20mins 152F 60mins 1oz Galaxy @60 1oz Galaxy @5 1oz Galaxy @1 3oz Galaxy @flameout Cool to 70F, pitch 2L starter of Trois and keep at 70F ambient. After...

I get no "Belgian" flavors from Trois, just fruit. It makes great IPA's, DIPA's and IIPA's.

I plan on making a porter as well, any tasting notes?