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I have gotten sulfur from some belgian fermentations at cooler temperatures, and I also feel that I am more likely to get sulfur from a fruit based fermentation than a grain based one with those yeasts. If you want a relatively inexpensive and easy way to warm your fermentations up, here's...

When I've just thrown it in I notice a strong ammonia smell, so that's boiling off some of the nitrogen you want from the nutrient. Maybe this happens anyway with dissolving it in water first (just not as suddenly) but I'm not sure. I usually end up pulling off a bit of my boiling wort into a...

Cool, well fortunately for you, someone else has already set up a calculator for the number of cells you are growing, given the starter size, the type of starter (on a stirplate, shaking, just leaving it), and how fresh your yeast pack was. The calculator is designed to determine how big your...

On some of the old brewing network Jamil series shows, John Plise and Jamil have a bit of a back and forth about this. Jon was pitching at room temp and lowering and winning final round NHC medals. Jamil was fully behind cooling the wort to fermentation temp and then pitching (also winning final...

I pretty much always use it in combination with 3724, pitching both at primary because I don't want to mess around with waiting until 3724 may or may not stall to add the 3711. I do get some flavor contribution, and sometimes a surprising amount given that I use ~80% 3724 and ~20% 3711.

Thanks for posting that D-Train, and thanks to all that checked out my blog. I totally agree with all here that it doesn't behave like normal brewing yeast, but I suspect it is not a wine yeast. Wine yeasts generally have trouble fermenting longer chain sugars like maltotriose and that is the...