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Yep, you got it. I slide the temp sensor from my Inkbird into the thermowell. Works great.

Thanks! Just ordered a set.

A second vote for fermentation chamber temperture control. Made a huge improvement. Water chemistry is right behind.

Dont understand the hate for the valve. Mine works great. Doesn't leak and easily lets me transfer, trub-free, to my keg. The rubber feet did wear out and I need to replace those.

So maybe I should have said, "same grains in the same percentages, same hops at the same intervals, same OG, same IBU, same SRM, same alcohol level, but a different yeast". Close enough for Goverment work, or maybe a Brulosopher experiment. ;)

Pretty easily, I imagine. ;) One of the local breweries gave me its rye IPA recipe and, lo and behold, it's Denny Conn's Wry Smile, brewed with WLP001.

Just got back from the LHBS down in Richmond and realized I forgot the Denny's Favorite yeast. I do have some WLP090 in the frig and an amber ale that should be ready for kegging in a couple of days that was fermented with Wyeast 1272. Anybody tried this with WLP090? Otherwise, I'll pitch it...

I thought it was 6 months.

Lagering a festbier now. Yooper's oatmeal stout is up next, and then a Belgian dubble for bottling for this winter.

I used WLP820 (Wyeast 2206) last fall in an Oktoberfest. Worked great for me. I used a 3.5 liter starter, lots of aeration, and fermented at 52F. This year I tried WLP838 (Wyeast 2308) in my festbier. Same drill with the starter size, but pitched into a 48F wort and let it rise to 50F...

I've brewed three saisons with 3724 using the Maltose Falcon open fermentation process and have not had a stall yet or had to get to crazy high temps that some people say are needed. Open fermentation works.

Too late for you this time, but next time take a look at this Guide to Saisons and Saison Yeasts by Drew Beechum. I followed it when I did my last saison using 3724 and it did not stall, plus I didn't have to ferment at crazy high temps.

I don't dry hop very often because of the styles I usually brew, but in this case I did a Sam Adams Boston lager clone that called for an ounce of Mittlefruh dryhopped for 5 days. I used WLP830, pitched at 44F and let it rise to 52F over 10 days, where the OG wast 1.052 and finished at 1.102...

Yooper's oatmeal stout.

WLP090 for me.

I used it last fall for an Oktoberfest and it worked great. I used a 3.5 liter starter, lots of aeration and 52F fermentation temp. Worked like a charm for me. It's not the arrows, but the Indian.

I had a similar problem where one of my kegs poured mostly foam and flat beer. Day_trippr suggested looking at the o-ring on my liquid-out connection, saying that if air was getting in the line it would cause foaming and lack of carbonation in the beer. Turned out that was the problem. Replaced...

Just to show that WLP820 isn't hopeless, I just checked my Oktoberfest and it's down to 1.011. Pitched on 19 September at 1.059, down to1.024 of 26 September and today, 1 October, finished at 1.011. I aerated with an aquarium pump and stone for 45 minutes, pitched a decanted 3.5L starter at...

Avery round labels. Fit on the bottlecap. Buy 'em at Staples or Office Depot.

Well, for what it's worth, I've got an Oktoberfest in my fermenter now with WLP820. Pitched a 3.5L starter into 52F wort at 8PM and at 8 the next morning it was bubbling away. Eight days later it had gone from 1.059 down to 1.024. Looking to go down to 1.016-1.018. Hopefully it doesn't stop...