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For what it's worth, it had an OG of 1057, and FG is 1000 (I checked again today and it's been stable for two months).

I use 250ml media jars which can all be boiled. I got some 1l kilner jars but they're annoying because the lids need to be taken out at 85°C. The media jars and lids can be boiled all together (even put in a pressure cooker, though I don't have one).

I've got a saison that I brewed with WY3724 in early November, and it's been sitting on Yeast Bay Brussels Brett blend since mid November. I took a gravity reading two months ago and it was 1.000, so I'm assuming it'll be done (I'll take a gravity reading before I commit to bottling, just to be...

I'm certainly no expert, but I don't think the cell concentration of slurry from a starter will be enough to get 100bn cells into a 50ml test tube like that. I may be wrong though!

The temperature range for this yeast is a bit optimistic for West Yorkshire. I'm not sure Shipley has seen temperatures as high as 22ºC for a while! Interesting, Black Sheep got me really into drinking beers, so if that's the case I may have to track some of this down. Is this verifiable...

This is how I understand it... pure water (i.e. containing no disolved sugar) at 20°C gives a reading of 1.000. Pure alcohol (with no remaining sugar) would have a SG of lower than 1. Imagine your yeast has chewed through all of the sugar in the wort, you'll have a beer with no remaining sugar...

That just colours it right? Not sure I can be bothered if that's just the case! Thanks for the suggestion though.

I got my grains, yeast and hops for my brew too. I got WLP028, and goldings hops. I'm going to try and caramelise a portion of the wort, rather than have much dark malt. I went for mostly golden promise, and 1.2% roasted barley, so it's not going to be dark as it is, but hopefully I'll make up...

Perhaps overbuild your starter and keep a sample of that for your second batch, rather than reuse the slurry from the first fermentation perhaps? There's a guide here that I'm planning to use from my next brew.

I'm wanting to make something similar for my next brew. From what I've read, I think you might be going a bit heavy on the hops. Some I've seen only have bittering hops, and if not then they only have a small amount of later hops (what I'm saying is. I'd scrap the 30 minute hops). I'm thinking...

I want to make something with WLP028, a bit malty but not too strong (I might make a wee heavy sometime, but I want something a little bit more easily drinkable first). I was thinking something along these lines: 12 litres total 2.4kg pale 0.3kg dark crystal (215 ish EBC) 0.03kg roasted...

Thanks! I'd like to have a few strains to keep going back to. Partly to learn a bit more about them, but also to save a load of money. Something that I've wondered about though, how come these ballpark figures suggest 100ml of yeast for 100bn cells when the vials that you buy magage to get...

I'm brewing tomorrow and hoping to harvest the yeast at the end of it. I'm going to keep hops in bags, and probably rack to secondary for dry hopping so I can get the yeast cake soon after it's finished fermenting. I've not got a huge fridge so I can't keep multiple litre jars of yeast in...

It's bitterness that it needs rather than aroma. Thanks for the tip though. I'll maybe give it another try another year and iron out my rookie mistakes. It's annoying because it had so much potential!

This wasn't a big hit over Christmas, mostly because of the low carbonation. I crack one open every so often still, and I enjoy it but it's a bit of a sweet mess. I've worked out another reason why my version isn't great. I used Tettnanger hops because my local shop had run out of Northern...

Thanks for the tips. I've cut the crystal down to 250g (not upped anything else, making it even more of a sensible strength!). Also I've adjusted the hops pretty much to what you suggested (though I've read a few things against 30 minute additions, so I've shifted those 20g to 20 minutes and...

I've been told I should brew something with a bit of a more sensible ABV than the saison (7.5%) and dubbel (8.5%) that I've got on the go at the moment. I've got 30g of Galaxy hops in my freezer, and I've made a few IPAs so I thought I'd try making something a bit more malty next. I've used...

Well it seems to be doing fine after a week. I've been increasing the temperature by about a degree centigrade a day, and it's 26.5ºC at the moment (80ºF). I've taken a gravity reading and it's 1016. I'm going to leave it another week before racking it to my secondary fermenter with brett, and...

I brewed this saison yesterday, cooled in the bath to 25°C (77°F) and pitched. Without really thinking, I left it in the bath overnight and it dropped to 18°C (64°F), which is a bit of a bugger. This morning I attached it to my heat belt currently set at about 20.5°C, which I'll raise slowly...

Well 644 won't sour, nor is it brett. I think it's probably unlikely to find anything after the saison yeast has done its job. Others may have experience of it, but I'd maybe just bottle the saison once it's done and save the 644 for an IPA. I've got one nearly done after a month with Galaxy...