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Wow that's the first time I've seen Chinese on a yeast packet (and I live in Taiwan 😅). Does not inspire confidence tbh, especially since all it says in every language is "strong yeast" with no other info... Agree with everyone else that if you mashed at 71 then your fg makes sense...

Hi everyone! I made a Brett beer, and it's been 13+ months since pitching the brett in secondary (pitched in December, bottled in June). However, the beer is still lacking in funk and pretty much any other strong brett character. Just wondering if anyone has any idea why. Here are the...

I just bottle condition, as I just don't have the space for ANOTHER fridge that I'd need for kegging 😂😂😂. That said, there will never be a way to prove which method is 'better' because it'll honestly come down to the practices of the brewer. There's no reason that you cant have very good beer...

You'll be fine with all the hops in the fermenter. Just will have a lot of trub in the bottom so less volume overall. Looks like a nice juicy IPA. Won't be a proper NE but that's not important. What's important is that it tastes good 🍻

Hey sorry I just saw this! I use plastic fermenters so I can seal them before crashing and they just bend inward instead of sucking air back. But if I gelatin the beer I'll co2 purge after adding it. So far results are good. A DIPA I made two months ago just got gold in Hong Kong despite its...

@Nubiwan @Taket_al_Tauro just to answer some of your questions I missed: -correct, I have kmeta anyway for water treatment. Also, while it does make me feel safer to use a tiny bit, the whole superoxidizer thing seems to be theoretical and I couldn't find a single example of someone actually...

Can't find any user feedback on it. It looks like it could be really nice in a pale ale, but could also be kinda rough depending on what parts of the descriptors come through most. A buddy gave me 3 x 2oz packs and I also have 4oz of ahtanum. Was thinking they might make a nice classic APA...

So glad you have been having so much success! I do quite a few things differently, but the most important thing is that we're managing to bottle the NEIPAs we love and still have them tasting great months later. Cheers to you, sir 🍻🍻🍻

Make sure you factor in a bit of extra co2 in solution if you cold crash. Otherwise you'll get some overcarbonation. There's a bit of guesswork to it but you get the hang of it quickly. I usually just assume an extra .1 or .2 vol in the beer

It doesn't have any effect on flavor, as the yeast won't produce any esters when used for such a small amount of fermentation. But it does seem to help pack sediment really tightly, and carbonation is lightning fast every time. I did an 8.5 percent DIPA last month and it was fully carbed up in...

I generally like to add some t58 even at lower abv, as it'll guarantee a fast reliable result. I've had higher abv beers not carbonate well/completely with London iii, and even though this is low, if the t58 won't be a problem I'd definitely add it.

Yeah, was a bit worried that they are so close in attenuation. With this low ABV I could just condition without extra yeast but t58 is faster. Re: bottling yeast, Isn't the fermentis one suspected to just be t58? I'll be honest as long as attenuation isn't an issue I don't think there's a way...

Hi Everyone, I have a brown ale ready to bottle that used London iii. I usually add a gram of t58 at bottling, but this beer didn't attenuate too highly (1.052--1.014), and I've had t58 go fairly high in beers in the past even though it's not a SUPER high attenuator. Definitely don't want the...

Wow glad it worked so well 🍻🍻🍻

Nope, won't kill the yeast. The alcohol will be diluted after adding to the beer and the yeast will be fine. However if you're worried about yeast health for bottle conditioning (time, abv, yeast strain, etc), you can always add some t58 at bottling time. 1g is more than enough for 5 gal, and...

Interestingly, lots of what in hearing about Sabro reminds me of my feelings about Sorachi Ace. I got 500g for free to play with, and didn't know what to expect with all the wild descriptors (for Sorachi lots of descriptors like dill, general herbaceousness, lemongrass, etc...crazy stuff). I...

Oh it was a total guess based on your 11 percent with the older formula; I didn't plug it into any calculator

No worries I'm really after the oak. Cheers 🍻

Didn't really think about it that way but that makes sense. Thanks! Guessing it'd be fine to just use however much bourbon I need to cover the cubes and then leave em alone. You think 2oz/2 months is too long (batch is 7gal, and about 8 percent abv)?

Hi everyone, I make an Xmas stout every year, and normally use oak chips for a week in primary. This year I'm fresh out but have plenty of cubes; however, I'd rather not do a longer primary or secondary. Would soaking the cubes in bourbon for 2-3 months, and then chucking both the bourbon and...