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Thanks for the update! I've fallen off the w-68 brewing after getting more into hazies and pils for the hot months But plan on having a big Weizenbock ready end of September!

Doubt it. I hop day 2 of ferm and again after a slow cold crash. the beer goes from fermenter to serving keg cold. I think the yeast just needed longer to cleanup b4 crash but I'm not crazy enough bout the ester profile (even without the diacetyl, which i am admittedly super senstitive to) So...

I just Tapped a US05 pale ale. I clearly didn't do a long and hot enough rest for this yeast. Diacytel and some apricoty flavors that are overshadowing the centennial and moasic. I did 10 days @ 68 and a few @ 72 which is usually plenty of time when im using wlp 007 or nottingham. First and last...

Thanks for the update! I have an open ferm setup in the works to try out this strain again. I def want to get more banana than the bubble gum that comes from the higher ferm temps and OG. My first batch was phenolic over banana but was keg firmed @65 F Planned brew date Dec 28th.

FINDMAG 4Pcs https://a.co/d/0lvMD3y

Just thought I'd share my super cheapo purchase courtesy of aliexpress. I could never find just the right size to use for post cold crash dry hopping in my keg fermenter. The tea canisters on Amazon were either under or over sized. Finally found a perfect fit on aliexpress. I attach this with a...

Yep. mine brewed at 66 ish and was def clove dominant and lacking in banana. Thanks for the udpate!!

This is similar to the trick I employ for my pilsners, except I pull bout 1.4 gallons @ 25 minutes into the mash and pressure boil for 30 minutes, then add back into mash as im ramping up to mash out. Takes about 12 minutes from pulling wort to reaching full pressure boil so my total sach rest...

How come? WLP 007 has been my recent go to for Bitters and English IPA just right on yeast character @ 68F Safale 04 def don't do it for me. Nottingham is fine for a cleaner specialty-malt forward beer. I may be one and done after using the pack. Well see.

Makes sense. My search for recipe ideas lead me to the conclusion that it was a thoroughly misused yeast. And i may be guilty of the same with my dextrose shenanigans. Fingers crossed. 😅

Yep, same one. I'm going mainly off of subjective reports vs what safale states, as they seem to be fairly out of line. Def not a Belgian yeast. Indeed, most seem to go with the lower mash temp approach to get a lower finishing gravity. But I wanna see how a higher mash (more unfermentables)...

So to clarify kind sir, I mention it's an English strain because between the safale misinformation, and the info from brewers on either YouTube or here, i seem to find it being used for anything but traditional English styles. My go to liquid yeast for a strong bitter happens to wlp007 Dry...

So to clarify its not quite expired. Just been in the fridge longer than usual for me on account of not being able to decide on a good recipe. It'll be a 4 gallon batch, keg fermed. I actually like a nice malty beer so long as it's balanced with the hop and water profile.

This here packet of s-33 has been sitting in my fridge for too darn long and all I can find online is: reasons not to use it as Safale labels it and just about zero examples of it a being a preferred choice for any particular style. So here's my understanding and plan. It's an English strain...

Yeah I think this yeast would suite that type of profile nicely. As a very light colored hef it's not ideal for me thus far, not being as banana forward as I like.

Update: very pleasant Hefeweizen def not as banana forward as wlp 300 with more of a bubblegum/perfume/light banana mix and def some spice/clove complexity (I did a 15 min acid rest) def improvement with longer lager time, possibly softening the phenols. Keeps a nice round mouthfeel even with...

I'm swimming in IPA options here in Socal so I brew everything but, but when I do, it's a low-ish abv WCIPA as well.

The days of IBU bombs are mostly long gone (thank GOD) I love a good semi old Skool West Coast IPA (caramunich instead of crystal, reasonable bittering IBUs, 6.5% ABV ish, touch of citra w the old skool skunk) Hazys completely changed the IPA game in a good way IMO.

Update: brewed a batch of Hef Sunday. Did a 15 minute ferulic rest into a 60 min, 155 F sach. Im on HERMS so its about 17 minutes for me to get from 115 to 155. Pitched @ 1pm. Had ferm activity by morning @ 66F. Dropped spunding to zero but waited 24 hrs post pitch to take lid off then left open...