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Echoing just leaving it in primary. "Secondary" doesn't really have an effect on clarity, and if anything its more often a detriment to beer than a positive. Oxidation, infection, etc. Outdated practice that still gets taught for unknown reasons.

I haven’t done it before as I don’t really understand the point. This yeast completely changes that though. With other yeast, those thiol precursors don’t become anything. That’s why hops with high levels of “free thiols” are so popular. Aka Nelson and whatnot. The thiols are already free and...

From my understanding, mash enzymes create the precursor we’re looking for from the hops.

Yup! Just got my 2021 AUS hops in the new HopBox. Here's hoping the Galaxy doesn't suck.

Honestly I’m pretty tempted to just brew a hoppy blonde or something to test it out the first time.

https://www.farmhousebrewingsupply.com/oyl-402-cosmic-punch/ Oh yeah, here we go.

Okay I think I’ll definitely be trying it in a black farmhouse.

Yeah I like barbe and strissel. Elixir seems totally different though based on the advertising

Has anyone used these new-ish french hops? Care to share your experience with them? I've got 4oz on the way from YVH and I'm thinking a hoppy black saison.

Glad I didn’t go and pick up Swishium then lol. They’ve mostly lost my business until they sell singles again. I only go there to buy the unfruited sours now.

Yeah I was debating between doing the small early dry hop or just leaving CTZ out of cold-side and just adding more to the kettle. I'm wary of putting it in the cool dry hop as I feel the biotrans is what tamps down the herbal/pine. Sounds like I'll probably do 1318 with BRY-97 or 05 then. I...

Of course success here largely depends on not getting a crap batch of simcoe, but hopefully YVH has my back there.

I'm looking to do something akin to Summer Street by Trillium, which is CTZ/Simcoe. Would like some feedback on the hop schedule. Here's what I'm thinking: 20min: 20ibu CTZ Flameout: 2.5oz CTZ Early dryhop: 1.5oz CTZ After soft crash: 6oz Simcoe Yeast: Torn between A24 and a blend of 1318 and...

Can I introduce you to my great friend, Lutra by Omega yeast?

I hate and love everything about this. Sounds like it would just tastes like you got a bad lot of hops, but hey some people like that oniony hop taste.

Agreed.

Shame, because I'm sure EU pharmaceutical production facilities are using GMO yeast every day. I guess they're licensed to use such a "dangerous" product though.

Ah yeah that’s right. Just knew there was another dry strain out there that wasn’t mentioned. Haven’t personally used it due to that horrendous cell count.

I use whirlfloc, gelatin, all the stuff you'd use in a clear beer. Just because its hazy, it isn't an excuse for leaving yeast and unneeded proteins in suspension. Plus (at least gelatin) this stuff will help with hop burn. On whirlfloc, I think those proteins are leaving the beer no matter...

Lallemand New England is supposedly LA3. It appears the cell count per packet is abysmal though. 1/5 the amount thats in a regular packet.