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The adjuncts will fade with time and the roast character will smooth out a bit too. I find a couple months for a big, roasty stout always does some good but there's no need to wait if it tastes good to you right now. Try to stash 10 or so bottles for extensive aging. A year and it'll be a...

I'm currently on generation 4 and the krausen still sticks around.

I wouldn't be worried about 3 weeks, even at 80º.

The krausen sticks around for an obnoxious amount of time. I typically give it three weeks in primary to drop and then rack it into a keg. This is my favorite yeast for a bitter!

I tend to be pretty cautious with ingredients in my beer. I'll typically brew a tried and true recipe to see if I like it, and then tweak it for my liking. I don't think I'd ever use liquid smoke in a beer. eep.

35, try to brew once a week but it averages out to 3-4 times a month typically. My partner drinks more beer than I do and we have guests over often, so I have to brew regularly to keep up with demand.

Brewing a NEIPA and a brett saison this weekend.

I think some cherry beers can come across medicinal, especially non-sour cherry beers. I'm pretty sure Sam Adams uses a cherry extract for that beer. Have you thought about trying that instead?

Intrigued. I avoid chico when I can, so I'm especially interested in Thames for clean ales. Cheers!

That does not look like mold, just a normal pellicle.

Fruit flavor will diminish over time, not increase. I typically add fruit just before packaging for the best fruit character. My advice is to leave it alone until it reaches the complexity you're looking for, then if you feel it needs more cherry character add more puree. I actually had...

I received mine last week. The temps were below freezing here but the yeast was fine. Can't wait to dig into these blends!

I would reach for wlp510. It's among the cleanest belgian yeasts out there. A kolsch yeast could be nice too.

Your water is very similar to mine. I do have to adjust for pH when brewing light beers, but a lot of darker styles fall right in line for a perfect mash pH. I don't usually have to add more than 5g of any salt to the mash when building water profiles.

I always have a sour and a saison, usually several styles of each. Other than that, it changes with the seasons. Right now I'm brewing a lot of English ales and stocking up some higher gravity stuff for next year.

I don’t like any of the dry English strains available. If i *had* to choose one, it’d be Nottingham, but i would choose my least favorite liquid strain over that. I would recommend 1968/wlp002 for this beer.

I love this yeast in porters, stouts, old ales and barleywines. I liked it just fine in a mild, but prefer 1968 or 1318 in that style. Never used it in hoppy styles, usually reach for 1469 or 1968 with those.

I agree that it won't score well, but you could enter into the American Wild Ale category. If you want to enter your beer into competitions, brew to the style guidelines or your beer will receive low marks for not being to style.

I agree that it looks like an infection. And also replace any plastic equipment that touched this beer.

I happened upon it too and was able to get Bug County, Senne Valley, Flemish, and the farmhouse blend. I've used all of these except the Senne Valley. Got some funky stuff on the horizon for sure now! ETA they still have a lot of stuff in stock over there, including a new Brett Brux isolate...