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Over here it's 3 bucks (although it's getting harder to find bottles over a year old since craft beer is catching on more than ever). That said, if you're in the US, you can get a full cell count of the same strain from wlp for about the same amount you'd spend on the bottle. On my end, I have...

TL/DR version: would adding 200g coconut flameout and 50g during dry hopping contribute anything to a NE pale? Hi everyone, I've used coconut in stouts before as a 'dry' addition after fermentation but haven't used it in the boil before. I want to make a coconut/lime pale ale, but I don't...

Yeah my experience is similar to yours (never gone over a year though, that's pretty badass), but the Mr Malty calc listed viability decreasing much faster than 10 percent per month for slurry, at least when I used it. I think it was closer to 50 percent and by something like 3 months it was...

A month secondary? I've only heard of bretts finishing that fast in primary. What strain is that? Definitely one to keep around Not sure if dregs would have been different, but this exact culture is one a friend has used a lot and has always produced wonderful funky beers within 6-12 months...

Been bottle conditioning for 9 months and it's the Orval strain. Not sure I'd even want to bottle a Brett beer after a month of secondary, but I guess there might be some strains that really are that aggressive. This one took 5 months to stabilize at 1.002 and another month to confirm...

These stories are wild to read. I've never had slurry die on me even in 6-12 months, and it's really good to know that is a possibility. Maybe a starter is a good idea after all just to make sure it's alive. Familiar with the overall strain London iii but this is my first time using the dried...

Oh I totally forgot they used flash. That's a bummer. Idk about their timelines, though. They said slurry would be dead within a crazy short time. I've never had slurry die on me at all, and it's always gone well in starters even if it's 6-12 months. Now that I'm reading about these stories...

Hi everyone, I made a Brett beer with t58 primary, Brett brux secondary (the Orval strain from white labs). 6 months secondary, bottled nine months ago, 15 months total and still none of the bretty funk that I expected. I know that primary yeast can heavily influence brett character because...

That is great info, thanks so much! I tend to build starters even with dry yeast, so the cell count isn't much of an issue (also since I know about it in advance). Bummer about generation one but that definitely explains the mixed reviews. I could see using gen 1 in a more traditional English...

Ok seems like I should be ok without but if I have time I could always fire one up for a quicker liftoff. Thanks everyone! Btw what cell density per ml do you usually use if calculating for the jars in the fridge where the slurry settles down and compacts under the beer? (This includes hot...

I usually pitch slurry directly if it's 2-3 weeks old, but make a starter if it's over a month. In this case it'll be exactly 1 month since I've harvested. Normally I'd make a big vitality starter for two jars to split between two batches, but I'm trying to simplify everything as much as...

Any idea if those breweries have reported the NE to perform just like Conan? Keep wanting to try it but feedback is way more mixed compared to Verdant. I love Conan for, if nothing else, the improved attenuation and reasonable Krausen compared to London iii

I think either would do well in that style but honestly I'd go with the 007 also 🍻

Also if anyone is interested I've made a British Brown Ale with coffee/cinnamon/lactose with this yeast, and friends made an NEIPA with it. In both beers, the yeast performed pretty much identically to London iii, so I imagine that the rumors are true

Nope no issues at all with this or any other dey yeast in a starter. I'd recommend it given the low cell count they claim and the higher price per packet compared to other dry yeasts 🍻🍻🍻

Being located in Taiwan, any time I want liquid, I have to either order it weeks/months in advance until my supplier get enough people together for a bulk order, or rely on a local yeast lab which has been inconsistent. I definitely get jealous of the availability of liquid in the US, but it is...

Basically you're looking to limit two things: -oxygen -time at room temperature If you can refrigerate them as soon as they're carbed up they'll keep well. If you can do that while limiting oxygen exposure, they'll keep even better (a good start for this is to just bottle with almost no...

If you open them warmer, less co2 will want be in solution, so depressurization (by opening the bottle) can absolutely have a bigger effect. Summer temps can even cause bottle explosions if temps get too extreme

I hear ya. I brew mostly hoppy stuff so I'm usually trying to get them conditioned and chilled within 5-10 days. When I do a big dark beer it's soooooo tough to wait the proper 4-8 weeks+ before they're usually at their best. Last big stout I made was in December and I brewed it specifically...

I say go for it! They might make even more of a difference in the dry hop. Try it out; maybe you'll like it so much you'll continue that trend 🍻