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How long did your first batch stay in the fermenter for? I’ve modified my procedure now to allow no more than 7 days, keg it and then pasteurize the keg. That’s been able to maintain at 0.5% ABV or below.

Great video! I did a Rye brown ale with a fellow brewer a bit ago and just did a wheat pale ale. Will post both recipes when I have some time to get the notes in legible format.

@AntDoctor , @Radiojoe , @BrokenBrew , @z28tt , @beersk. Your yeast has shipped! @kcpup I'll hit you on the next round of packaging. I've also got 2 more batches under the belt now. One is carbonating now. Will post recipes and notes once I have some time.

@Radiojoe Yes I've still got a stockpile of the yeast. I am also woefully behind in getting it shipped out to folks. But I'll shoot you a PM so you can send me details for shipping. Sounds like some really cool batches you have planned. Second to DuncB's recommendation on reading that other...

I think RM-MN found your culprit. It’s not really possible for a refractrometer to read the same as your hydrometer with ethanol present. A refractrometer is fine for OG, but a correction factor has to be used if you try to use it for FG. There are online calculators you can use for this, or...

This post makes me happy. That is freaking awesome. Well done!

I think I’m nearing the end of the keg on my first batch. Decided to degas some and take a gravity measurement. It was down to 1.020 from 1.024 when I kegged it and bulk pasteurized the keg. That puts it at 0.9% ABV. Still tastes good and pretty low ABV still but no longer meeting the legal...

Same here. Sprinkled on top of wort.

The one batch I’ve done so far was done in about that time. I think I let it sit for a week though just do to life constraints. I was also surprised by the amount of yeast character it produced with so little fermentation.

RossHB, I can send some your way. You are a new member so I think there is a bit of a lag before you can start PM’s. I’ll see if I can start one with you. Welcome to HBT!

Hey I saw your other post, would you like some of this yeast? Last I checked I still have… a lot. Let me know would be glad to send some your way.

Maybe before you try the next batch you could heat sanitize that fermenter just to be sure? That’s a slick looking set up!

I’m glad it got there in one piece (sort of)! Correct on the yeast, it can’t ferment maltose or anything more complex than maltose. Interested to see how the high temp mash goes. I’ve just done the one extract to test out yeast flavor profile. I think I’ll be doing a mild or something similar...

Good luck everyone! I’m in.

I completely forgot to post an update! Thanks for the reminder. I’ll pull a pint tomorrow to try and give better tasting notes. All in all I actually like it quite a bit. It’s definitely not really true to style but I enjoy it in its own right. The yeast character in the portion I pulled and...

Man that’s really odd. I suppose it’s possible it was “contaminated” with another brewers yeast? What did you ferment in? I’ve only got a sample size of 1, but I got under 11% attenuation.

For what it’s worth I did follow this for a Hefeweizen I did in the spring and got a good quantity of banana in the finished beer. Here is the mash schedule I used. Used wyeast 3068 for yeast. Mash Steps Name Description Step Temperature Step Time Mash In Add 30.00 qt of water at 89.1...

I use my Perlick taps for both soda and sparkling water/seltzer. You need longer tubing to balance the pressure though.

Cantillon in Brussels “cleans” their barrels with a chain. They’ve got a medieval torture device looking barrel shaker once they drop the chain in. A chain on a shaft is probably much more feasible for our scale. :)

I would tend to agree. Regardless of country of origin, this seems unwise. Too many other great sources of unique and safe spices. An herb beer Porter sounds like a cool idea though! But I would agree with Miraculix, stick to ingredients that you know for certain what they are. Just because...