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Kind of chuckling imagining one of those Airport Security shows with you trying to explain that its just yeast haha

Agree I regularly ferment beers in the same fermenter as my saison, ( wy 3724 and 3726 ) have done for years with no issues after standard cleaning and sterilising procedures. Really not a big deal as people make out in my experience

Exactly, especially top cropping yeast like 1469, you can re use it many times. It’s personal choice really. I use mostly dry yeast now, but there are some liquid strains I buy occasionally. I do find some of them have much more character. Saison for me is either w yeast 3724, or 3726 only.

I agree 100%

Dumping on the yeast cake is like a cocaine fuelled sex orgy for yeast. Not surprised it came right down.

Low alc hoppy session ale. Last version was a lager, worked reaaaaalllllyyy well, want to try a hoppy version. 80.9% Atlas pale male 14.9% Caramalt 4.3% Chit malt EDIT: adding 30g midnight wheat at the end of the mash to make it an amber. Centennial @ 10 mins WLP 029 1.027 20 IBU Expect...

Keep some 500ml wide mouth jars handy, the thick tan top crop of yeast is pure gold. I would just scoop some out into the jar, and keep in the fridge. If i was ready to ferment in the next 2 weeks, just bing it to room temp, dump into the fermenter and add the next batch. Very healthy yeast.

I now use flaked rice from the Indian aisle in the supermarket. Same thing, but 1/2 the price as flaked rice from a brewing shop.

Over the years i used many different strains of British ale yeast. The only dry yeast that comes anywhere near close in terms of complexity has been verdant. I use it a lot now. But the batch i just kegged was 1968, because its so good

Heat and patience are all this yeast needs. If you don't like waiting 3726 has very similar flavour profile, but no stall. Fast and furious.

Just make sure you account for the water used in your cereal mash, or if you just boil the rice to a mush. I do lots of rice lagers in summer. I've done cereal mashed rice, but now just flaked rice. So much easier. Though you may get flavour with jasmine rice. The proper way is either way...

The fullers glass made me wonder haha. Jealous

Pretty much all my beers go under 1.010, regardless of yeast strain. I like drier beers and mash low. I wouldn't be worried at 1.007.

Where's that ?! NZ?

Most belgian ales.

Im not OP but 1469 is gorgeous. Stonefruit esters but not too crazy. The best top cropping yeast that ever was. Ive used it for months on end with top cropped yeast. Awesome I've never thought about marrying a yeast strain, but if i did, 1469 would probably be the one

Yep, there is a certain type of person who simply must buy the latest trendy whatever, the more expensive the better.

I've had a KL bucket buddy for a few years now. Its a cheap SS fermenter with a 36w element. Its basically a robobrew, but with only a 36w element, and display for setting the temp. Usually i don't use the element as i put it in a fermenting fridge. However, when brewing belgians, or in...

Ive done Sous Vide duck breast, and also steaks in my robo. Its big enough to fit a good sized brisket. May try it

Hoping to get another witbier brewed tomorrow.