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Definitely possible. Sent from my iPhone using Home Brew

The brewers said this was the 3rd pitch of this strain. It was my first so that makes it 4 I suppose. Sent from my iPhone using Home Brew

Mr. Garrison's fancy new vagina! Sent from my iPhone using Home Brew

Wyeast 3787. Great all around belgian strain. Sent from my iPhone using Home Brew

A little over a week ago I procured some yeast (1056) from a local brewery. I made a 2000ml starter that night with a decent chunk of the slurry and pitched 1500ml of the starter into a 1.065 IPA the following night. I poured the remaining 500ml's of the starter into a sanitized mason jar and...

That's what I've always used. I always start with a blowoff tube anyway just in case. Sent from my iPhone using Home Brew

Has anyone ever noticed a difference in flavor or performance out of the London ESB and WLP002 English Ale yeasts? From what I've read they're both supposed to be the Fuller's strain. Just curious if there's much of a difference.

I was thinking that, too but I can never get that yeast to attenuate! I think I'm gonna go with the Trappist 3787 and wlp830 along with the 1056 I already have. Should give a nice spread of styles.

Finally have some cash to burn on brewing stuff and unwanted to stick up on a couple different yeasts to reuse throughout the year. I already have 1056 on hand but would like a few more suggestions. I have temp control so lager strains are fine, too. Thanks in advance!

WLP830 or wlp833

I've used it down to 62. Seemed to do fine at that temp. I did an ESB at 1.060 that stopped at 1.017. Not the attenuation level like 1056 but it's an English strain and made a very tasty beer. Not sure if it would have dropped lower at a higher temp.

I have all my ingredients milled and ready to go for this weekend for what was supposed to be an AAA. For whatever reason I went off of something I read and didn't punch it into a calculator and now that I have it's only coming in around 6SRM. Definitely not amber. Below are the grains I...

Trust your palate, man. It's an over saturated market. Spend your time brewing up recipes that are to your liking. There are sure to be many, many people who share your interests in styles other than IPA's.

Have you used gelatin before? I find it clears quite a bit in the first few days but over a week or two it clears brilliantly. That's my experience anyway. If it clears any more post back. I'm curious to see the results.

Why were your numbers? How much yeast did you pitch?

I think it'd be great.

What is the grain bill? If you want to note differences try a neutral strain like Wyeast 1056 and another one with character like Wyeast 3787. American ale vs Belgian. I can't think of two vastly different yeasts.

I think you'll be fine. I did an old ale with 1028 that had a similar temp swing situation. It turned out just fine. I got 76% attenuation with it.

I made a killer traditional bock with the 833 that won me my first medal in the state fair. Very malty and balanced. I think it attenuates a little less than the 830 but I'd say it has more character.

Now that I think about it my second batch ever turned out past 9% on accident. It was supposed to be a Mac and Jack Amber clone and when I looked at the extract recipe it gave lme and dme instructions but I though that I needed both liquid and dry. I didn't realize my mistake until I finished my...