Search results

DCP27 is correct. It's a hybrid yeast. Originally a lager yeast that is meant to be fermented at higher temps

My LHBS only stocks dry and Wyeast. I make starters with Wyeast and have no issues. My favorite is by far Wyeast 1968 London ESB. I guess the White Labs equal is WLP002. Awesome yeast.

Mark that brew day on your calendar. That was the day your entire life changed...

nice. Thanks guys. I really needed reasurrance. I hate waiting helplessly. I need to learn to trust yeast. After all I did hire them to do a job, maybe I should just let them do it.

I brewed a cream ale using Wyeast 2112 Cal Lager yeast. I made a 2000ml starter by using half a cup of DME and some nutrient. I boiled it for 15 mins then cooled and pitched the yeast. I let the starter sit for 4 days covered in foil. I smelled it on brew day and it didn't smell right. Almost...

Spread the obsession!!! Way to go Discovery!

fennel is used in a lot of sausages. Or as an after dinner "mint" in indian restaurants. I would compare it to anice, but less licorice-y. I admire the bravery of he who brews with spices...

I am not an expert brewer, but the spice flavor comes from the hops you use. What kind of spice are you looking for? I really like the Northwest IPAs like Rogue's Brutal IPA. I believe that they use Centennial hops or cascade as a nice, less bitter, substitution. These hops have a nice...

Yeah. I feel really dumb today. Oh well. I'm going to start working on Temp control. Do you think it's too late to cool it to 65F? I'll use the ice water/towel/fan method seeing how my highest setting on the fridge will be too cold.

Ok. I realized that maybe I am over thinking again... Here's what I plan on doing. Allowing the beer to ferment for another few days checking the Gravity every other day. If the gravity stays at a static 1.030 then I will search for ways to jump start the yeast back to life. If not I will...

I am using Wyeast Irish Ale and I inadvertently pitched it when the temp was still in the 80s (F). I threw it into the fridge to let it cool for the day and I came back to it when it was 60F. I took it out and it took 3 days to see any airlock activity and held at 72F. Then for the next 3...

Awesome! Thanks for the prompt tips guys.

I am brewing a beer for a family visit and am running short on time. I have 2 1/2 weeks before they arrive. I have had a simple Weihenstephaner style Hefeweizen fermenting in primary for 7 days. Would I gain anything by letting it set in secondary for a 3-4 days? Or should I keep it in...