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K1V-1116 will work. It is one of the few wine yeasts that can ferment maltotriose. I used it to make a Belgian-style Dubbel last year.

Yes, we don't get it very often but Wife and I both love Pasquale's pizza.

I tried it. Cottage cheese, a sprinkle of granulated garlic, Italian hard salami, sliced fresh jalapenos, oregano, and smoked provolone cheese. It was the worst crust I've ever made, or at least the worst that I can remember, but the toppings were good. I liked it better when dunked in pizza...

I haven't baked a pizza in a long time, but thinking of trying it tonight. I've got this crazy idea in my head to use cottage cheese (with a little garlic and onion powder) instead of sauce, and have sauce on the side to dunk the slices. Toppings will be pepperoni and jalapenos, and maybe a...

That's the holy grail for me, and I'll never get there. My beers suck if they aren't at least 5% ABV. I usually shoot for about 5.6% unless I'm brewing a style that needs to be stronger. I brew very good moderately-strong beers.

I've done that before when my refractometer said I had extremely bad efficiency, and it turned out to be a refractometer error. My efficiency was just fine and I'm guessing there was a bit of grain under the coverslip and that threw off the reading. So when I added a pound of DME the beer was...

I just watched my favorite episode of The Twilight Zone on pluto.tv, "It's a Good Life". (watching the credits now, I *thought* that was Cloris Leachman) It makes me cringe every time I see it. 😂

I agree with this, but if in strong bottles, stored refrigerated, and drank quickly (a week or so) it's not too bad. I recommend plastic bottles if he tries this again.

What I used for the Schell's was the dregs from 2 cans (refrigerated for several days to maximize the sediment, poured slowly so not to disturb it much, then swirled it up with the last swallow and poured in the starter flask.) I usually use 1.035 to 1.040 starters. The Bell's was a few years...

When in doubt, I have emailed breweries to find out if their beers were pasteurized. They usually reply; that's how I knew Schell's Hefe could be cultured.

I have harvested yeast from Bell's Oberon and Schell's Hefeweizen, and both worked great. I'm not familiar with the two beers you mentioned.

Yes. I used it in a wheat beer (something like 55% 2-row and 45% wheat malt, with Saaz hops) fermented in a hot kitchen where the ambient kitchen was at least 25°C and the fermentation temp would have been a little higher. I thought it turned out good, but I don't remember enough about it to...

Wow, that's surprising. I thought barley had very little ferulic acid (or ferulic acid glucoside, or whatever it starts out as) and it was mainly a wheat thing

@Protos My beer made with flour and a single-infusion mash has "clove" flavor but not much. If I want to try it again and emphasize the phenolics, mash-in at 115° (for how long?) before raising it to 150? I'll probably add boiling water to raise the temp; OP could probably do the same even...

I brewed a heretical hefeweizen (I should name it that!) a few months ago; 50% Vienna malt, 50% wheat flour, Crystal hops (17 IBU), and Munich Classic yeast. I did a single infusion mash at about 150°F. I thought it turned out great.

If they smell okay, they are usable but don't expect much. If they smell like cheese or don't smell like anything, throw them out. If they had been stored in a deep freezer they would be fine. Wait a minute, I just saw that the newest ones are from 2023. I would use those.

double post

I've used it a few times; the best was when my homebrew club had a "big brew" session in the summer and we did a wheat beer. I pitched a packed of T-58 into 5 gallons of wort and fermented with no temperature control and the ambient temperature was probably >80°F. The beer was done in about 3...

I was helping clean out an old widow's basement today and I found a brown glass beer bottle (no markings or label on it) that looks like a half gallon and takes a standard crown cap. Everything was going to the dumpster and she said we could keep anything we wanted. I use 32 ounce Tecate...

I've skimmed thru the thread, but it's such a big thread I probably missed it; what do y'all think of Diamond lager yeast fermented at about 68 to 70°F? Not under pressure. I've only done one lager, using 34/70 pitched warm but fermented in the low 60s and it finished at about 58°. That beer...