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Final exam

Are the proteins secreted by killer strains only imparted to the beer if the yeast are actively fermenting or growing? One notable part about pitching the CBC-1 is that literally nothing happened... No visible activity whatsoever. Did they never have the chance to kill because they never woke...

Wow you were not kidding - the Belle Saison yeast made quick work of 10 gravity points and dried out this beer quite nicely! This stuff really is a beast - vigorous bubbles in the carboy within an hr of pitching and krausen within a few hrs. 4 days later it is slowing down, and I suspect it will...

Thanks, let you know how it goes.

A couple hrs ago I cooked up a 2L starter of rehydrated Belle Saison. I will pitch it once it looks really active. I usually cold crash and decant starters so as to just pitch the yeast slurry. Okay in this case? The website recommends 68F. Any reason to go warmer?

Thanks for the tip on TYB Dry Belgian. The more I read about amylase the less I like the idea of pitching it because it sounds like I would be asking for exploding bottles in the long run, or too low FG. Another option I had not thought of - brew a second batch at lower mash temps and let it go...

Thanks everyone for your replies and encouragement. :rock: Unfortunately this beer is much to sticky sweet for me to enjoy as is... Upon reviewing my notes from brew day I found that the mash temperature was more like 160 F, not the 154 F it should have been. It turnrs out brand new Igloo...

Bummer. Okay, thanks.

Sorry gang, but I'm going to make another Frankenstein out of this post... I have a 5 gal pilsener stuck at 1.020 after 3 wks. OG = 1.056, 1L starter of WLP802 Czech Budejovice, fermented at 52F. 1 wk ago fermentation was slowing, and I raised the temperature to 62F for a diacetyl rest. 3 days...