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Interesting. Curious to see how it performs. No reason to believe anything is wrong with it. Stone reuses theirs a bunch before they start over.

Just an update: I used the London Ale III in the recipe I wrote in the first post of the thread. One week in and the kruesen is just starting to fall, probably because I've been swirling it a couple times a day. It went from 1.061 to 1.018 bringing it to 68% apparent attenuation. Hopefully it'll...

I don't remember what it looked like fermenting but I know I always get better attenuation the second go around.

As the title states, I'm curious how far you've pushed the limits in terms of your beer's ABV. I have a couple 10%+ beers planned but I've never done more than an 8.5% Old Ale (supposed to be 9%... Damned sparge problems). Wyeast 1028 London Ale got me to 8.5% but Wyeast 1056 American Ale has...

I do bitters and smash beers with it. I made a killer arrogant bastard clone with it from a harvested cake of Maris otter/simcoe smash.

That's a pretty low attenuating yeast but you should still have gotten more out of it. Tried swirling the carboy and raising the temp?

Yup. Very common. Their kolsch strain does the same thing. I always waited two weeks then racked from underneath.

Wow. Interested to see how this turns out.

You could probably do it if you were very sanitary and built it up SLOWLY. That comes in a clear bottle, right? I'm wondering if the light exposure would affect viability... Then again, Saison DuPont comes in a green bottle and I've brewed a batch from harvested dregs.

+1 on the lactose but like mkeckjr said I don't think it's going to provide what you are looking for. I'm sure it'll still taste good, just not what you were looking for. What was your recipe?

Got myself a pretty tight budget these day but I also have a snobbish taste for craft beer. I'm racking my brain trying to come up with cheap but tasty recipes. I'm thinking Saisons will be relatively cheap with just base malt and some sugar. Any other ideas?

Plan on brewing up an ESB soon and have been going back and forth in which yeast to use. It seems 75% of brewers prefer the 002/1968 since it's supposedly Fuller's strain. Then there the other camp that says Fullers ESB isn't very representative of the style and they advocate Whitbread or S-04...

Ever seen One Flew Over the Cuckoo's Nest? I'm like one of those orderlies who tackles Jack Nicholson's character.

You could raise the temp while dry hopping but it likely isn't necessary. Here's what I do with almost all of my beers: -pitch yeast and allow to ferment completely out, usually around ten days based on hydrometer readings. -if I'm using a flocculant English strain I'll do a d rest but I've...

What were your numbers? If it were me I'd wait for fermentation to cease then just dry hop in the primary. I've never needed to do a d rest with 05.

1056, 830, 3787, 007

Looks delicious. I've never used Apollo but I know Jamil uses them quite a bit in some of his Heretic beers.

I'm sure it would turn out fine. I just did a Maris Otter/Simcoe SMaSH two weeks ago and it's killer. I think I spread 3oz for the whole batch including dry hopping.

Looks good. Vienna is really flavorful but I think I'd mash a bit higher to add some body and mouthfeel to it. I think I'm usually between 154-156 on SMaSH beers.

It's really close but I keep seeing the C-150 pop up here and there. What's the SRM of Special B?