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For those of you that have used the Wyeast ESB (1968) yeast, how have you managed the diacetyl rest that Wyeast recommend? I will be racking to secondary tonight and I planning on dry hopping at the same time. My plan is to conduct the diacetyl rest whilst the dry hop is in progress. Can anyone...

Much appreciated. Yeah I built the recipe for 25 litres (you guys can work that one out), it was mainly the mash details I was curious about. Anyway enough thread drift. Back to the black goodness of this IPA

Thanks mate! I'm from Australia by the way

What was Mash details and Batch size of this bad bot?

So what's everyone's verdict on the best yeast to use for this beer? My 3rd attempt is just about finished in primary and I used Wyeast ESB 1968 this time. It's seems most people like using the dry yeast for this beer. Is that just because of availability & cost, or do you prefer the flavour...

Cheers mate, much appreciated

Haven't done your recipe yet. Got my Zombie Dust clone fermenting away at the moment. I'd love the Ruination recipe if you could spare it; DM if you'd like. Thanks Mate

Did you dry hop during the 10 day cold crash, or did you do it beforehand? Also did you prime your bottles with extra dextrose or corn sugar due to longer cold crash? Cheers

How has it turned it out so far mate?

Thanks mate, I will continue with the FWH then. Cheers

skeezerpleezer, I noticed a while back you mentioned you would do a 90 minute boil. Just wondering if you had thought of a hop schedule for this? Cheers

Thanks mate I appreciate it

skeezerpleezer: Planning on doing my first AG next week with your recipe after I got addicted to Zombie Dust at GABF. Do you have decision on the which yeast strain you prefer? Cheers