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Anybody here have trouble with spreading STA1 due to saison yeast?

I used Philly sour once then went back to kettle souring I thought it wasn’t sour or funky enough

It’s very dependent on your fermenter can it hold pressure?

You can really use Pilsner for the base for anything I’ve never used 6 row but I’m thing you can definitely use them both for a simple ipa

I make a chocolate peanut butter stout using Hershey syrup about a point away from fermentation ending and it’s amazing. Just because it’s not the typical way of doing things doesn’t mean it doesn’t work so if you liked the chocolate syrup stick with it for a more subtle taste I use nibs but...

I actually always have poor attenuation with s04 (but I still like it I use it for sweet stouts) I attribute it to only using the shake method for oxygenating the wort. At the brewery I work at s04 rips hard but doesn’t over attenuate I have seen 05 hit in the 85% range several times.

That’s what I’m saying they are all expensive but I just looked at spike for 5 gallons it’s 600 to add the cooling coil is 90 plus carb stone I think it was like 75 not sure don’t remember those are two thing your going to want so I was just saying do a little research on which comes with what...

I have the ssb conical I got it as part of the whole bundle when buying my electric system from them. It works really well and I will no longer make IPAs in any of my other fermenters due to oxidation. I’ve also looked into getting another conical I checked out spike I like it a lot but once you...

It was definitely clean for me at the low end. And yea I did an ipa with Voss and it was extremely orange.

I’m doing the same! Have you done this before? I made a Pilsner with lutra and it came out really good but I kept the temp at 70. I was wondering if I can take advantage of that high temperature rating and still get the clean profile.

I was having this issue and my used kegs were the problem. The lids just weren’t closing tight enough and some of the posts would leak. It took a long time to get it sorted out but once I fixed the crappy kegs I stopped flying through CO2.

I dump mine in the back yard by the woods. I used to save some and make dog treats but they were making my pups gain a lot of weight.

Has anyone ever brewed a big beer with this yeast. I’m planning on doing a 10% NEIPA and was wondering if anyone has done a big one with success. The manufacturer says it can handle 10% but that’s the limit.

You can also to turn the burner off then slowly pour it in stirring the whole time once it’s fully dissolved blast it back up to a boil

Hey I am also a female brewer. I only brewed 3 kits before skipping to all grain. My opinion is what’s great about extract and kits is it’s supposed to be simple so I’d stick with the partial boils on the directions so you can cook it down to pitching temperatures much quicker. There’s no need...

I never do one direct pass through my CFC. I usually run it to the fermenter around 165 and cannot get it below 80 degrees. It gets to 165 while recirculating very fast though that takes about 2 or 3 minutes. It instantly takes it to 80 from there. I’m assuming it’s a limitation of how cold my...

Yea so it’s definitely the yeast. I’m not going to be using it again not a fan of the orange it produces.

I fermented around 85

I brewed with lallemend kviek Voss yeast it was a total beast grain to glass in 6 days. I made an IPA with citra and Amarillo which both should taste like citrus but it has a distinctly orange kinda fake flavor. Did anyone else experience this I don’t think the flavor is the hops I’m not sure...

I fermented at 71 it was 9 pounds pils .5 carapils .5 Vienna and I really didn’t do anything it was in an anvil brew bucket and just looked that way when I took a sample.