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Made a couple pizzas and pretzels for the eagles game. the first one is dandelion leaves, porcini, gorgonzola, truffle oil, and f Brady. The second is pickled peppers and suck it belichek. Both were perfect.[emoji12]

Oops. No that's the westmalle strain. Less finicky... I'm at a loss.

I would assume the same. I know that's the Chimay strain, and can be fickle. I wouldn't expect this. It may have had an averse reaction to head pressure(?). I'm guessing whatever reboot there was to fermentation started before the actual beer temp dropped too much. A fridge chilling beer using...

No answers. Just questions. did you take a gravity reading before cold crashing? What temp is your fridge at? Any dry hop?

Thanks, any feedback is appreciated. I do think it's an "interesting" yeast for it. However I know of a brewery out here that uses it as their house yeast. They are doing a huge amount of styles with it and have some good beers coming out so I thought I would try something out of my comfort...

Now the question is, if you were to brew a high fg porter and then bottle that using the same equipment would those bottles remain shelf stable at room temps for a prolonged time. Kudos on 1.001 though...

i wouldn't have clicked on this thread and seen dudes brewery up yonder. F'ing demoralizing.

I do agree with the woodland brewers thread and generally just save slurries and build starters later. Easy and effective.

http://www.brewingscience.com/yeast_care.htm #4 references this idea. I believe they explain the theory behind it better elsewhere. However this is all I could find with a cursory search. At any rate it didn't stick with me. I was hoping to find a way of increasing viability while keeping...

^^^rubs hands. awaits angry response from Denny^^^:bravo:

7 lbs Pilsner (2 Row) Bel (2.0 SRM) Grain 1 48.3 % 5 lbs Pale Malt, Golden Promise (Thomas Fawcett) (3.0 SRM) Grain 2 34.5 % 2 lbs Wheat, Flaked (1.6 SRM) Grain 3 13.8 % 8.0 oz Caramel Vienne 20L (Briess) (20.0 SRM) Grain 4 3.4 % 1.50 oz Apollo [17.00 %] - First Wort 60.0 min 2.00 oz Ekuanot...

AWWWWW, now I see. Oxidation will become a bigger issue to you after you keg. At least that's how it worked for me. That yeast at bottling does a great job of combatting o2.

I can believe it. However that will be highly dependent on strain. ***Do not keg your lagers after 3-5 days*** :smh: Remember there are kids watching here people! kidding

At the time I was generally harvesting yeast from cakes and storing under canned wort. I think the yeast was shifting as in becoming used to food at cold temps and actually started "drifting" genetically to something lager-like. It was fermenting wort at 38* and really attenuating well to boot...

How long have you used that process? I tried doing that before and the yeast seemed to drift, I was getting blow-offs in the fridge with 001. What a mess! *edit*BSI recommends doing something like that when collecting or storing yeast.

I have 3 packs of mangrove jacks cal common yeast on hand and was trying to see what I can work into my keezer. An IPA is about to kick and I thought it might be fun to try replacing with a similar beer but with this yeast. I believe IIRC Bissell brothers use that strain. Not planning on brewing...

RIGHT! At the risk of receiving copious amounts of hate mail from the "airlock activity isn't necessarily indicative of fermentation activity" crowd I almost never take gravity readings until the beer is transferred and I check the last couple cups left in the fermenter. Activity dies, raise...

In regards to the original question, and in what is certainly a less than perfect solution, I simply adjust the hop utilization in my equipment profile settings on Beersmith. For me 70% is ball park to what I feel matches commercial beers with more trust worthy published BU's. Again simply...

Thanks so much. That was very edifying and interesting too.

Can you elaborate more on how you test for diastaticus? Other than genetic testing I was under the impression that most US brewers are depending on screening by plating with wild yeast media and I wouldn't think you could get a positive in 90 minutes. Thanks.