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I agree but at 81% attenuation you’d think it would have converted most of those sugars, that’s why I’m wondering if the enzyme is breaking the carbs/starches down to either sugars that can’t be converted by the yeast or just too much sugars for the yeast to convert. I may be missing...

I didn’t use it in the mash. I whirlpooled at 165f then dropped to 135f (131f-140f optimal temp range) let it do its thing for 45min then continued to cool to pitch temp. I think it’s more the yeast reached 81% attenuation started slowing down. What’s got my curiousity is why it tastes sweet at...

Just a follow up...I pitched 4days ago, krausen is almost dropped so I took a gravity reading. Dropped from 1.054 to 1.010, tastes a lil sweet yet. I know it’s got a few points to go, but I wouldn’t expect this sweetness at 1.010, it’s almost like there’s lactose in it. Maybe the glucoamylase...

So I ended up getting the Glucoamylase at the end of the boil. I whirpooled then cooled to 135f and added 10g for 30min then continued to cool to pitch temp. I couldn’t find too much info on how much to add so I went with what the distillers are doing....this might be done in a couple days lol

My reason for not using it is because I don’t want any corn flavor, I want a very clean malt flavor.

Brewing this today; 6gallons 80% Pilsen 10% White Wheat 10% Flaked Rice 5 IBU Rakau @ 5min 2oz Rakau WP @ 165 (10IBU) 2oz Nelson WP @ 165 (10IBU) 2-2.5oz Rakau DH 2-2.5oz Nelson DH WLP007 @ 65f 1.054OG-1.000?FG Not going to over think the enzyme addition, letting FedEx determine when the...

My first try will be Rakau and Nelson

They’ve done studies...it works 60% of the time...every time!

3711 is a beast I’ve had it reach .098 before, let it get into the 80’s. But it’s full of phenols that will run all over this beer. It’ll end up a juicy, dry hopped saison for sure.

Planning one for Thursday or Friday; 8lb Pilsen 1lb white wheat 1lb flaked rice .5oz Rakau @ 5min 2oz Nelson WP 2oz Rakau WP 2.5 Nelson DH 2.5 Rakau DH 1.054og - ?.???fg WLP007 Ferm Fast Glucoamylase towards end of fermentation or at the end of WP haven’t decided yet.

I'd be glad to take a picture of the can I have saying brewed at WBC if need be, but regardless the remarks the brewer made still stand...FWIW, I forgot to add that he also confirmed TGB's house yeast as WLP007.

The Pompeii cans have been brewed at Wisconsin Brewing Company in Verona, Wi for awhile now, not sure if that's changed but I don't think so...talked with an ex Brewer there, said they didn't do anything special with the water, the grain bill is about what you'd expect, notably a lot of late...

Nelson, Rakau, Denali, Ekuanot are good with those hops....Vic Secret is a great WP/DH too

Personally I don't like El Dorado, it has a sweet, "candy" fruit flavor. If you do use it use sparingly it will get away from you.

This is my latest version, slightly convoluted grain bill but was kind of an empty the fridge/experimental, and will definitely brew it again! It borders on a double, at 6.72% and might be something you're looking for. You could certainly replace the 30min with Warrior if you wanted. The El...

6.25 gal

I really like this yeast but also like WLP007. I'm just under 1.060, but have never had it quit on me.

It's pretty tasty and can smell it acrossed the room. This is the second time I've won people's choice with a version of this recipe, this time I also got 1st in the IPA category. First time was with my Psuedo Sue grain bill, similar hopping schedule, same hops and WLP007. That one got 3rd in...

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At a local Homebrew competition, I won people's choice and an opportunity to brew on a local brewery's 1bbl system, Working Draft Brewing Company in Madison, Wi. Yesterday we brewed my White Bronco NEIPA; 53% Two-row 28% Maris Otter 10% Flaked Oats 7% White Wheat 2% Honey Malt 165f Omega DIPA...