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This yeast has a special place in my heart and I wanted to share my experiences with it. I have a "Flag Ship" beer (NEIPA) that I feel has only become this way because of the yeast. EVERY TIME I use it, I can count on it to get started within hours and finish within 3 days (I let it sit for a...

Anyone else have any luck? I was able to get it down to about 1.016 but its stuck there now.... I am doing a blackberry version so I am hoping if I rack it on to those it may kick start again.

I’m having the exact same issues as you all, going to try yeast energizers. I always ferment under pressure but from what I see others saying CO2 may be the issue?

Currently hooked up and forced carbing, will report back in a week or two!

Agreed on oxidation, thinking it can’t hurt at this point. I was thinking though could it be worth a small dry hop in the keg?

Found some 7 year old Dunkel in a closet in PET bottles from the dreaded Mr. Beer days. The caps were still on fairly tight, quick swish taste and sniff test it’s still a Dunkel for sure. I wasn’t brave enough to swallow (it was also 11 AM). I think I am going to slowly pour the pet bottles into...

Not to go down that rabbit hole but Mosaic most of the time if it’s the prominent hop has a very pungent taste, crude jokes aside it has become know as the “who ha” hop in my circle... will let the one sink in as to why. Citra I have never had issues with being cat piss like but then again I...

Thanks thats helpful, yea I assumed a much higher boil off! I lucked out, I canceled my original Z2 pre-order then got that sorry we F***ed up email heres a close to pre-order price and decided to go just with a Z1. When I did that I asked if they would still do the rebate on my PicoPro and...

So I am still working on dialing things in --- using the BIAB calculator to the amount of water needed and for a 3 gallon batch with 6.5 lbs of grain I am coming out to needing 4.79 gallons of water when the pico will only do 4.25 gallons. Is there a something else I am not accounting for? This...

Thanks that’s helpful, brewers friend does hop utilizations % manually if you want as well but it also adjusts for time boiled. Are you doing 75% for all additions (even 10, 5, and 0 min)? Also I am assuming no sparge?

Are the screenshots your using from Pico or from Beersmith (Brewer's Friend user over here)? So your starting volume of water is 5 gal then assuming 3.5 gal roughly for the boil to yield 2.8ish gal in the end. Am I reading that correctly?

With the gravity misses is it due to the machine or recipe crafter? I am wondering if it would be better to decide on amounts in brewers friend and ignore the pico crafter outside of setting up steps? I am asking from a place ignorance. Still haven't unpack my Z1 yet.

Correct, monk fruit is suppose to not affect blood sugar levels unlike some other sugar free sweeteners. I am thinking I will need to do what your suggesting and brew it, put a small amount in the glass and then sweeten from there.

So you may have heard of Dog Fish Heads beer Slightly Mighty --- its a low carb IPA sweetened with Monk Fruit. I am currently doing keto and its intrigued me and I wondered if anyone else has tried or is going to try using Monk Fruit in their beers. My thoughts are to ferment the beer as dry as...

Awesome input, I have been curious about dropping the Bavarian Wheat DME but it is mainly in there for haze and some body. TBH its been my haze security blanket in case the hops or yeast don't haze it up enough. As for oats, I know there have been a lot of beerxperiments around them but I...

Thanks, CaraHell is a new one to me so I will try it! As for boil I have only ever been doing a 15 min boil with good results, I do most of my hops around 150-160 whirpool anyways. Right now I have been doing half DME right before boil and then half at flame out. I have been trying to do full...

I am tweaking a DIPA (NEIPA style) recipe and really looking to stay as close to straw yellow as possible but can't seem to do so with my steeping grains. Currently my bill is: 6 lb Pilsner DME 1 lb Bavarian Wheat DME 1.5 lb Flaked Oats 0.5 lb Carapils 0.2 lb Crystal 20 I am getting 5 SRM on...

How "warm" are you getting when using that yeast under pressure? I am able to stay in the 65-67 F range currently using the one room in the house that gets over air conditioned. I'd love to use an actual lager yeast if I can get away with it.

for wort chilling I can get down to 60 F in about 45 min, below that it may take an hour or two.

Thanks! I primarily ferment under pressure in cornys or converted sanke kegs and currently do not have a temperature controlled fridge to ferment at lower temps (yet!). So just to clarify I would ferment under pressure in the high 60s until completion then transfer to secondary to condition for...