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On the signs it could say either "soda" or "soft drinks". It would never say "pop".

Yep, usually we refer to carbonated soda pop as a soft drink.

My thoughts exactly, I was going to say exactly the same things. Koln yeast is good if you can get it, but I believe it's been discontinued. For altbier my thoughts always immediately gravitate towards 1007 which is an outstanding yeast for this style or for any beer where you want it "clean"...

You can make a starter, but it's probably even better transfer fresh juice or must on top of the cake from a previous batch. I believe it's typically recommended to remove at least 3/4 of the cake and just use say 15-25% of the cake for each subsequent batch. This ensures enough yeast is...

The new Fermentis E-30 lager yeast supposedly produces a little banana. I haven't tried it and don't think I will, but if it sounds good to you then go for it. EDIT: Also, I see that the brewer's description includes pear in addition to banana. When I think of pear, and cloudy, foamy, and...

I like the slide where they show viability is better if stored at 5C than if stored at -20C.

It will be great. It will just be more like a Dortmunder lager than a Pilsner. Harder edge on the bitterness and finish, not soft as you would get from Pilsen.

I don't ferment under pressure. It's NOT required! Yes IMO. It might make beer, but it won't be a very good lager.

This is confusing.... These readings might not be corrected for presence of alcohol. You must use Terrill or BF calculators including the OG as part of the calculation, not just the FG. Unless you're reporting the Brix readings themselves, you might be closer to 1.009, not 1.025. Is the 6.8...

Terrill assumes WCF 1.04, Brewer's Friend assumes 1.00. Personally, based on my own data over dozens of batches, I know that the WCF of my refractometer is precisely 0.995. YMMV Also in comparison, Terrill's calculator is more accurate when SG is less than 1.014, and Brewer's Friend is more...

Either W-34/70 or S-189 will turn out great at 65 F. The esters produced are from zero to very minor and pleasant.

Many people are not sensitive to it. My notes say it was very slight and pleasant and did not detract. Sometimes I only find diacetyl if I look for it, but usually if present in a small amount it doesn't bother me. I'm BJCP certified so it's difficult for me not to look for it and write it...

I used Verdant for the first time last year. Fermentation took about 8 or 9 days. I wouldn't try to hurry it faster than that. My OG was 1.061. It did have a hint of diacetyl that was gone after a couple weeks of conditioning (in bottles). The diacetyl doesn't need to be gone before...

Very good point, thanks.

What really works great is S-189 yeast near room temperature. If you home is air conditioned, and you have a wet t-shirt and a fan to blow on it, good enough.

All yeast produces diacetyl. They also eat it. Slow yeast eats diacetyl slowly. So, cold fermentations tend to have diacetyl for a while until the yeast has had a chance to clean it all up. And, since hops contain enzymes that can slowly produce sugars for a while, sometimes dry hopped beers...

If it only dropped half a point or one point in the past 3 or 4 days, it's pretty safe to say, it's ready to bottle tonight. You're not going to get a popcorn wheat. There should be no diacetyl, and no real need for a diacetyl rest -- those come into play more with lagers and with IPAs or...

Even after fermentation was complete or very nearly complete, some of the yeast is still hungry. They eat the diacetyl, AND they ate a little more sugar. Diacetyl rests are handy like this... yeast is happier at warmer temperatures, so if there's any food left to eat, they eat it. Then you'll...

You might get H2S. But it will disappear with age.

I like to add all the hops in one step about 10-15 minutes before end of boil. No fuss. Done. This is called hopbursting and it works great. This isn't IPA. This is APA.