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I'm wondering what would happen if I pitched two different yeasts at the same time. For instance a Belgian and a cal ale yeast? Would it pick up properties of both, mutate, or one out compete the other and cause it to maybe drop out early?

You're soooooo lucky to have a good local shop. We had a shop in my town for a while, it was pretty ****ty but you could get basics in a pinch. It has since shut down.

You should make them aware of the situation. They have been great to me. I had two vials of white labs show up way late and also frozen(though that wasn't their fault). They replaced the yeast and gave me free shipping on my next order. I placed my next order and forgot oak. They then shipped...

Had a couple offer, thought I should add heretic to the list.

Just as the title says. Did this last year and got some cool stuff. I am looking for pliny, heady topper, other russian river beers, Jester king beers really anything that I can't get here in ND. Let me know what you have or have access to, and we can work something out!

Almost all hoppier beers from sam adams have been sub par in my opinion, so imagine my surprise when I was at a local eatery with a not-so-good beer selection and I stumbled upon this. Waitress didnt know what they had so I told her to bring me any ipa they had on tap. Tasted it, said wow...

So everything I have always thought that I read or listened to said ferment low, like around 65 or a bit above that. I know that belgians sometimes require a higher temp for some of the ester production, but even then most of the conventional wisdom said that If you went much higher than 72-74...

Should have said I was talking in general about an average gravity beer, so yes 1050. Thank you for directing me to that website, I hadnt been there before and that was an interesting read. Seems that noone agrees on the cells/g. Seems odd to me that jamil would be almost double what others...

It has been a while since I have used dry yeast, and when I did I always used 1 satchel rehydrated. Now I see that some of the manufacturers are recommending two satchels. Also I see that a lot of them are saying to simply sprinkle the yeast in the wort. Are they just accounting for half the...

I have never brewed a beer with rye but I have intentions of it very soon. I had sierra nevadas ruthless rye as well as some others, and I really like what the rye does to accentuate the fruity hop characteristics. I have heard that It can be a bit of a pain to work with as it gets doughy...

As I said it was mostly two row, with a bit of crystal malts. Really simple malt bill but I dont remember off the top of my head percentages of each. I used bry97 west coast ale dry yeast (2 satchels) rehydrated and pitched around 67*. Mashed at 152, 170 flame out.

Thanks for the reply, and I changed the title as Im leaning more toward pitching the belgain yeast. Save my brett for a planned beer. I have a couple extra packs of mangrove jack m27 belgian yeast that I think might due quite nice. The recipe is mostly two row with a little bit of crystal 40...

Hey guys, Ive got a bit of a situation here. I have a batch of beer that I THINK is under attenuated, I was shooting for 1010 and its been a few weeks and its around 1018-19. When I started brewing under attenuation was my number one problem, and I HATE the sweetness left behind (if its a pale...

I only have experience with wytchmaker and mad meg, but they aren't trying to be true sour beers. Both are fermented with a saison strain, a Wild yeast that jeff then cultured, and Brett. Just because something has brett, doesn't mean it's a sour.

That's an unbelievable price. Especially given their intensive brewing processes that go above and beyond what a basic brew would entail.

Farmer ted I wish I had known about it before. You might not want to open yours until you know you can get more haha. Iv also got a mad meg but I'm not sure ill like it as much.

Ok, so I'm in Denver at wallabys liquor and grabbing some beers to take home. Get to the bomber section and see a couple bottles with super cool, almost walking dead-esque labels. Grab one, look at it, farmhouse ipa. Cool. Love both styles. Grab it. Grab another saison. Do a little research...

I'll try! I'm in nd where it got down to a balmy -66 with the windchill last night. A little different than the 90+ I had in Costa Rica for the past couple weeks.

Finally back stateside. The Denver beer scene was as good as I expected. Before I got there I stopped in ft collins at new belgium (super nice people everywhere), then off to the mayor of old town where they had 100 beers on tap. I thought that was insane! That was until I got to the yard house...

Sorry I should have asked if any of the already mentioned joints had food as well??