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WLP051 / WY1272 gets three votes in this thread now. Absolutely the best strain IMO for the style. Subtle esters, but fairly clean, good attenation, better flocculation than Cali ale (necessary in the style unless you plan on fining or filtering, which I do for mine anyway). Performs like a...

My first response is "what are you brewing?". For a low to medium gravity beer (1.040 - 1.060 specific gravity), shaking or splashing or whatever is sufficient. If you are brewing higher gravity beers, you need an O2 stone and tank, period. You will not get enough oxygen for the yeast without...

"Sight unseen", this sounds like infection. If you are really stuck, PM me and you can send me a bottle -- I've helped several folks diagnose their problems since I have a lot of experience in off flavors.

I've used this yeast twice, it's a slow starter, even if you make a starter, I think my lags were 36 and 48 hours pitching a fresh pack off the stir plate. It's a nice strain, produces a very solid fruitiness, especially at colder temps. I think you will be pleased with the results.

LOL... the problem was mostly that I just stirred to vigorously, and it bubbled over. I had plenty of Fermcap in there, which helped a lot, it blew off a little bit the first few days but then died down after that. Good point I had forgotten about that.

Since my last update I added the sugar 1-2# per day, rousing the yeast daily, except for a few days I was out of town. I added the boiled bread yeast last week at my calculated 2/3 sugar break. Today the Utopias was sitting at 1.038 and 70*F. I added the last 2# of maple syrup so all the sugar...

I do my open fermentations by putting an empty airlock in the lid and just letting the lid rest loosely on the bucket. Every day for the first 7 days of fermentation I stir with a degassing whip for 2 minutes using a drill to drive off CO2. It really helps the fermentation.

I think the key with lacto is to let it get the funk on without the yeast, since as soon as you get above 3% ABV the lacto are done. My last Berliner Weiss came out pretty nice, I pitched a 2L starter of lacto into one fermenter and pitched a 2L starter of White Labs Brett C into the other...

Interesting. I'll be sure to take some measurements next time I brew my hefeweizen.

Gonna brew this one up with BgThang in a few weeks. Looking forward to it. Thanks for sharing.

SG ~1.047. Added 2# of corn sugar today and increased temp to 64*F. Left the lid loose yesterday, so it was a bit easier to degas it today. Fermentation is no longer violent but still very active.

This morning sitting at 1.042. Added the second pound of DME, tomorrow I'll start adding the corn sugar. From here on out I'll raise the temp 1*F per day until I get to 68*F. The yeast are showing no signs of slowing, they are munching away happily!

Based on the Ward Labs test I had done on my local RO water source the rejection rate is about 90% whereas most home RO systems are much better. So, you can expect about 1/10th the levels of whatever the local water going into it is.

I use WY1028 a lot, makes a great porter or IPA. WLP007 is a great choice for imperials. S-04 has been far too estery for me, even at 64*F, so I have given up on it.

I'm thinking Wheat as well. I would freeze the strawberries and thaw them to help break them down, and add after the primary ferment is over in hopes of preserving some of the aroma. 7# of strawberries will contribute a fair amount of tannin, so I would consider adding 2-3% acidulated malt to...

Took a gravity reading, 72 hours into the ferment it's at 1.075 which is about 6.3% ABV. Chris White from White Labs recommends pitching WLP099 below 8% ABV, which is right where I am sitting now, so the WLP099 will go in this evening. I started the WLP099 starter yesterday on the stir...

It's about 50/50, to taste. The barrel aged beer got really sour with the acetobacter so it was blended more like 25/75. Next time I have the kegs out to bottle some more I'll try to remember to grab a pH reading from the first and second batches.

Yes, and if you are adding a secondary yeast strain you pretty much need to do this. I'm about to do it on the Utopias clone when pitching the WLP099, I did it with the DFH 120 before that when I added EC-1118, and before that I even used O2 on a stuck Saison (at 1.014) that I pitched champagne...

The "Yeast" book is definitely an excellent resource. I also recommend reading anything you can find online from Dr. Raines, she is a microbiologist who really knows how to write well. http://www.maltosefalcons.com/tech/yeast-propagation-and-maintenance-principles-and-practices

Yes, you could pitch enough yeast that the cells would not need to grow to ferment the wort. What would most likely occur, would be yeast autolysis, and an undrinkable beer, because some yeast growth will occur anyway, and a given wort can only provide enough nutrients for a limited population...