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I did a split batch of German Pils recently with S-189 and M54. My wife and I both strongly preferred the S-189 batch. Please post your results when they're ready! @hibitchka, what was your pitch rate?

Brewfather tells me it's 3.2 volumes with a peak fermentation temperature of 20C/68F. The carbonation level is just right for my tastes, and I haven't had any problems with swingtops not being able to handle the pressure.

Has anyone tried open fermentation with this yeast? I'm about 24 hours into a Verdant APA, and haven't affixed the airlock yet, just some cling wrap on top.

I get them on Amazon Japan. They're marketed as energy boosts. I wonder if you could find them at GNC, iHerb, etc.

I liked the results. https://www.homebrewtalk.com/threads/warm-fermented-lager-thread.592169/page-36#post-8995415

I think I've finally found the sweet spot for bottle-carbing Hefeweizen. I pour 5g sachets of dextrose into each 500ml bottle, then fill and cap. I've tried 5g of table sugar, but I don't get the nice creamy snowball. This is from the latest batch, with WLP351. Anybody else have similar...

Thanks for the update. I'm curious about this yeast. How was the pH? One thing I don't like about 3068/300/W68 is the tartness I always get. Also, you said you didn't get any clove. Did you do anything to coax out some clove, like a ferulic acid rest or a high-pH mash?

Who needs a hydrometer? Just shave on brew day. When your beard starts looking good, it's time to drink that beer. :goat:

Thanks. I live in Japan, fwiw. The package really does say "ingredients: maltose".

The package label says Maltose 500g ingredients: maltose

I picked up a 500g bag of maltose. It's a powdered white substance (just to be clear, it's not DME or maltodextrin). I'm thinking I might want to use it as an adjunct at some point. What values should I enter into my brewing software for potential and yield? The numbers that are in there are at...

Ended up with 70% attenuation. Not sure whether the Notty did anything (it was an opened package that I had stored in a small ziploc bag). Still made a tasty beer.

I've got the flat-bottom Fermzilla. It's generally fine, but there are two things about it that make me use it less. First, I don't like the opening for the airlock. It works fine for that purpose, but it's hard to keep it sealed when pressure transferring. Second, it's just too big. It leaves...

There's not really anything "Japanese" about that, but I'm sure it'll make a good beer. :yes:

Just checked my brewing software, and it's actually 73.7% I'm shooting for. I pitched the Nottingham today, about 36 hours after the Verdant. It's my first time using Verdant, and I'm really pleased with the aroma I got when I opened the fermenter to add the Notty. I've never had a beer smell...

Thanks for the info.

When are you planning to add the Nottingham to your batch?

I've just pitched some Lallemand Verdant IPA yeast into a small batch of 1.051 APA. After reading about varying attenuation experiences in the Verdant thread, I've decided to co-pitch some Nottingham in order to get me to about 77% (I mashed quite high at 68C). I'm thinking of giving the...

With Mangrove Jack's yeasts, it's always a bit of a mystery. I wouldn't take the chance in this case.

I've found Brewfather's water calculator to be quite easy to use, fwiw.