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7 lbs German pils 7 lbs Belgian pils 1 lb Candi syrup clear 1 lb Vienna Malt (Munich in 1st batch) 0.5 lb flaked barley They were both pitched at a little over 500 billion cells of WLP500 This was stepped using boiling additions so the temperature change was basically immediate This was my...

I made a Tripel earlier this year with a single rest at 148 F 60 minutes. it attenuated at 80.8 FG 1.015 I have one cold crashing step mashed 122 F 10 minutes 142 F 40 minutes 158 F 20 minutes mash out 168 F 10 minutes which attenuated at 87.3 FG 1.009 only other difference was 1 used 1 lb...

My understanding is Star San kills bacteria, yeast not so much. at least not in the amount from your airlock. the upper range is 75 F, but I cant imagine 85 f would kill it. how old is your yeast pack? my first guess would be your lid isn't on all the way. I have a bucket which is notorious for...

Y pour boiling wort into a flask and cool it in an ice bath. I don’t see a risk there If you’re making a 1.050 ale it probably doesn’t matter. When I made a 1.085 quad and pitched at .35 I got a stuck fermentation

If I was doing 2 steps I would do 2 sachrification rest. One around 144°F for 40 and one around 158°F for 30 this will give you both beta and alpha enzymes to break down the grain into fermentable sugars

What temperature do you pitch it at and how long do you leave it before packaging/cold crashing? Also do you apply any heat after It starts cooling down

Aah I counted it at 10 billion/gram You are correct I was counting it at 10 per. At $5 a pack. Dry yeast is getting expensive

I agree. It’s one of the Interesting things about brewing. I brew very few beers. I only brewed Tripels for a long time. I since have made some Dubbel, Quads, Saisons, and now a blonde. I did venture into a Dunkelweizen memorial beer for my Weimaraner. The point being. I want to be able to...

At 1.065 I’m showing 414 billion cells which would be about 4 packs. Or you can make a starter which is what my other thread is about https://www.homebrewtalk.com/forum/threads/can-we-address-the-dry-yeast-yeast-starter-concept-again.666920/page-3#post-8613347

I love that Taxman video. It really hit home to me. I’m not brewing beer for a profit. It is a hobby. I don’t care about efficiencies, I can buy and extra pound or two of grain. I can pitch at 1.25. I can leave a beer in the primary. I want to make the best beer I can make. In some respects, I...

I started using Weyermann as well. I do mix a Belgian pils with a German Pils 50/50 in my Tripel. I haven’t found That Weyermann makes a Belgian Pils

So far I have used boiling additions. However, I just drilled a bunch of holes in my old 10 gallon extract kettle and made a HERMS. I haven’t tried it out yet. My understanding is the Temperature outside of the HERMS outlet is the one to monitor And I have a clip on whirlpool port to...

Top pressure. As in open primary. Hmm I recently made 3 Saisons with Dunlop yeast that hit 1.002/1.003 in 8 days with just aluminum foil for an airstop. I deliberately “underpitced” a quad at .35 once. It stalled at 1.040. I repitched and got it to 1.025. It made a very sweet beer. Too sweet...

Also I am looking for any feedback on Omega Belgian A yeast. I’m looking to try this out. The high Floculación in a Belgian yeast has me intrigued

I step mash at 113°F, 135°F, 145°F, and 158°F for my Tripel. I pitch slightly above the 1.0 m/ml/°P. The first rest is for beta glucanase, the second for proteinase are to help with clarity And because the monks step mash. Plus I think it’s fun The beta rest at 145°f at 40 minutes and the...

I started pitching around 500 billion cells in my Tripels 5.5 gallons, 1.078. Which seems close to your 1.25-1.40 unless I’m not reading something right again. I don’t use oxygen. I use a Venturi and an air pump for about 10 minutes. I should probably get a DO meter soon. I like the taste of...

https://www.homebrewtalk.com/forum/threads/all-things-trappist.667014/

I am looking for info on how others brew Trappists and their results @RPIScotty

Ok I will try to,figure that out but it is my thread lol

Ok I started pitching around 500 billion cells in my Tripels 5.5 gallons, 1.078. Which seems close to your 1.25-1.40 unless I’m not reading something right again. I don’t use oxygen. I use a Venturi and an air pump for about 10 minutes. I should probably get a DO meter soon. I like the taste...