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wlp013/wy1028 for English ales wlp530/wy3787 for Belgian ales wlp001/wy1056 for American

1.074 to 1.020 is about where my imperial brown porter ended up. I brewed mine in early November and it's already in bottles. If you are kegging, this beer should be ready to drink by xmas. If you bottle you'll be cutting it close.

I have used coconut in secondary, never in the boil. I would imagine boiling the flakes released a lot of the coconut oil into your beer. When I prepped mine, I baked it and then dabbed some of the oil off with a paper towel before adding to secondary. Perhaps you could look into using some...

I'm a bartender so monday is my weekend. Does that count? I'm mashing in on a saison right now.

I've only used raisins in a dark sour. I pan fried them with a little bit of framboise, pureed and dumped them into secondary to rack the beer on top. Grapes are highly acidic and tannic, so I knew they would play well with the character of the beer I was making. I'm not sure the acidity will...

I know for a while it was for pro-brewers only. Do any other yeast companies offer this strain? Are there any strains close to this available?

I'm rocking a Scottish Heavy right now. I'll be using the yeast cake to brew a Wee Heavy.

Sounds great @TxBrew Here's a photo I took at Burning Man 2013.

I like cbc-1 for bottling. I typically use about 1/3 of a packet.

You may have overpitched and fermented a little too cool. I tend to let this one get into the low 70's to finish out. This strain also evolves with time. I get a nice apricot note from it after about 2 months.

a Manhattan..... 2oz rittenhouse, 1oz Carpano Antica, ango & peychaud's.

That is a lot of nutmeg. I would probably have started around 1/4tsp. It's powerful. It could maybe stand a little medium crystal to balance out the special b but otherwise looks pretty good.

I buy mine on Amazon. Make sure you vaccuum seal what you don't use so they stay fresh.

1968/wlp002 is my favorite all-around english yeast. From the ester profile to medium attenuation, it works well in literally all english styles. Floccs like a beast too. I like the mineral profile in 1028/wlp013 for porters and big beers.

Any plastic equipment that you used post-fermentation could be contaminated. I would replace them personally because they’re cheap and easy insurance against another unwanted infection.

cbc-1 is a very clean bottling strain that produces no esters that I've ever experienced. Isoamyl acetate will fade with time! And luckily BGS is a style that also benefits from some aging. Leave it alone for a few months and revisit it in the spring.

I would do a PBW or oxyclean soak followed by starsan. I reuse bottles for sour and clean beers and have not had an issue.

Apricot La Croix. Gearing up for a pour of my saison!

I like 1028 for English Barleywine. If you're set on dry yeast, S-04 will be the way to go. Assuming a 5 gallon batch I would use 2, maybe 3 packets depending on OG.

I can't keep my taps filled to save my life. I got way behind this year after buying a house and building a keezer. I have one tap empty, two taps that could kick at any moment and another that is half full. I've got a lot of stuff in the pipeline right now, but nothing is ready to go.