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Agreeing with the above posters who suggest that you check smell and taste, I have always been of the opinion that unless you are 100% certain the beer is contaminated to the point of not being salvageable, you might as well bottle. I've had several weirdly tasting beers that after a few weeks...

Thank you for your answer. However, I'm not sure about some of things you say here. A few remarks, if I may: 1. Both barley and wheat contain ferulic acid (which is technically a phenolic phytochemical). But in order to act as a precursor to 4VG (4-vinyl guaiacol, the clove-like phenol...

I've brewed a Weizen from extract before and it wasn't bad, but the liquid wheat malt extract I have yields a clear, light bodied beer that is low on the typical Weizen flavors. This is not surprising, since the LME lacks a lot of things you get from a proper mash containing significant amounts...

I don't have a single cell culture (I don't have the means of isolating a single viable cell) but given the state of the starting samples, viability won't be high. I see. That is exactly what I needed to know. :) Noted. Sanitary conditions will be vital since any contaminant is likely to...

Sorry... I may have written that in a confusing manner. I'm growing up three different cultures separately, not mixing them. So I'll be doing this three times. In each case I'm not starting with a vial of liquid yeast or smack pack but with something that, given the age of the sample, has a...

I'm making yeast startrs using a stir plate. My starter wort has an OG of 1.040. I'm growing up a yeast sample that has few viable cells in it (liquid yeast and fermenter sludge several months old, sediment harvested from a bottle, etc.) What is better in this case: starting with a small...

As I type this I'm tasting a tripel fermented with BE-256. I fermented at 19C (66F). There's nothing but banana and diacetyl. Being a POF- yeast I'm not surprised at the lack of spicy phenols but I do miss them. Not sure I'd call this a real Belgian yeast, let alone an Abbey yeast.

I'm not even sure it can be called a "proper" Belgian yeast. The name "abbey" is certainly misplaced, in my personal opinion. I just tasted my tripel which I fermented with BE-256. (Prematurely, after 6 weeks. I was going to let it mature for 3 months but I'm having a major patience failure...

Many home brewers in our area use borehole water from a dolomite layer, which has a ridiculously high alkalinity. Many have also limited equipment. Extract-with-steeped-grains just works for many people here and I'm trying to formulate a bunch of quick-and-easy recipes for that particular...

Is BE-256 really a Saison yeast? To me it has little or no characteristics typical for a Saison. Starting with the fact that it's POF-. In fact it has more farmhouse ale characteristics. Based on its specs, could is be Kveik-ish derivative? (Also see post #97 and the ones leading up to it...)...

Good. We've had enough nonsense about how this should be science rather than home brewing. :D Interesting. I know S-04 for its low attenuation (i.e. residual sweetness) and fruity esters. (And for its tendency to drop like a brick and sometimes even floc out before the fermentation is even...

In all fairness, Lallemand's product data is not known for its accuracy, especially back then. They incorrectly classified their lager yeasts as S. Cerevisiae, and currently there are significant discrepancies in the specified levels of ester production between the data sheets and the bar graphs...

What's the point? You'll simply demand documented proof, then reject anything I say, and the discussion will go further off topic from there on in. You said something about too much noise here, as I recall. So I'm awaiting your "Ha, I knew you were talking rubbish" type of response. But I'm not...

Which probably means that Lallemand haven't taken notice yet. They don't make a big fuss about small home brewing stores repacking their yeast from bulk, but they do draw the line at someone reselling the repacked yeast under the Lallemand brand or original product name, because they now can...

Both north and south of the dotted line, trust me on that. I've got a home brewing shop so I speak with a certain amount of knowledge of what goes on in the market. The thing is, as long as a reseller doesn't mention any copyrighted names or trademarked brands on the packet of yeast, few...

Of course. Almost all the malts I'm using are from Weyermann. This weekend I tried steeping 5 different malts. I got somewhere around 2-3PPG out of them. Palmer predicts much more. I'll see if I can get some malts from other maltings. Unfortunately I can't get anything from Briess here. That...

Hmmm... Agreed. That seems far more likely than Lallemand Köln. From what little I've seen so far that Northern Ale would be mostly a farmhouse style so a Saison would probably work there.

Honestly, we cannot be really sure of that. But we can make an educated guess here. On some older MJ packets that I still have it says they were packed in the UK. (I don't have any recent ones but from what I see on Google they no longer carry this notice.) A Fermentis employee told me...

Hmm... Interesting thought! Based on product data it's the best match! However, all MJ's other yeasts are Fermentis or Lallemand, so this would be an "odd one out". But yes, I see where you're going, and you make a very good point.

Good question. Off-hand my guess is that they just "break bulk" from 500 gram Fermentis and Lallemand bricks and relable them. As is the case with quite a few homebrew shops out there. :) As a guess, their Northern Ale might be Lallemand Köln.