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Pretty happy with the result of this beer. Nice moderate sourness that plays well with the tartness of the raspberry. Definitely going to use this yeast again.

I try and pitch LA3 at .65 but you need a lot of oxygen. I generally brew 8%+ beers with this strain and I’ll aerate before yeast pitch and ive now started aerating again 12 hours post pitch and the yeast rips through the wort now. No under attenuation anymore.

Getting some serious FOMO here. Very hard to get our hands on Omega in Australia.

Put down my first brew on Friday using this yeast. The only knowledge I have of it is what I’ve picked up reading this thread. I pitched 1 packet into 1.080 wort and left it for two days. Activity had only just started and the pH was down to 3.6. I had a taste and the sourness so far was...

I’m jealous. The Untappd rating on the beer is crazy.

Not the best lighting in my kitchen for beertography.

Not so much brewing related, but I’m drinking this Other Half x Fidens collab right now and it is unreal. This is the benchmark for me. A completely perfect beer from start to finish.

I’ll second this. I almost exclusively brew with LA3 and this is almost bang on what I do as well.

Do you find any noticeable change in taste when using spelt over wheat or oats?

Here is my TIPA attempt using LA3. It’s come out at 9.8% and after 6 days in the keg (23 days from brew day) it’s actually pretty delicious. I had efficiency issues on brew day so I upped the dextrose to 8% of the grist and added during the tail end of fermentation. I aerated this twice. Once...

I fill my kegs and then set and forget at serving pressure. There was a data sheet floating around these threads from an other half citra daydream and on it it listed that beer being carbonated to 2.42 volumes.

Anyone ever used noble hops? I got 100g of Spalter as a free gift in an order from BeerCo and I have no idea wtf to do with it as I don’t brew or drink German styles. I opened the bag and they smell pretty nice. I’d feel bad wasting hops.

Isn’t that a good thing though? Wouldn’t having a predictable yeast help in brewing consistent beers?

I have a pure oxygen tank but the regulator measures the flow in PSI. I never really know how much to set it at when I’m aerating my wort.

Yeah I’m just gonna use the DME I have on deck, about half a kilogram. It won’t be a Triple but It will still be a delicious beer regardless.

Triple IPA brew day update: The Grainfather hated it. Its now a DIPA.

I almost exclusively brew DIPA using LA3. I’ve been designing my recipes so that I can account for the beer to attunuate 2-3 gravity points lower than expected. I also mash pretty low (63-64C). We recently had a distributor bring Other Half beers to Australia and I managed to navigate their...

I read something earlier today where someone from White Labs was recommending to aerate high gravity wort before yeast pitch and then aerate again 12-18 hours after yeast pitch. I too have attenuation struggles with LAIII but I’m brewing a Triple IPA this weekend and I’m thinking of employing...

Definitely on the cards at my next house

I use the Brewfather software which I love. I’ve never used extract of any kind in a brew before so I’m just wary of the process because I don’t want to bring down the quality of my brew. My other alternative is to just brew a smaller batch so I can use 100% grain.