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I’ve only used biofine but have buddies that use silifine. Didn’t think either needed to be refrigerated after opening but I did notice a partial 1oz bottle of biofine crystallized but the lid wasn’t air tight shut. Perhaps that’s the issue? Congrats on the beer

Well one thing is for sure, I don't remember ANY resemblance of Belgian character from that yeast when I used it in a NEIPA. Can't imagine ruining (IMHO) a belgian dubbel with this yeast that fermentis says its good for.

Still worded the same as I saw it last. Funny though, I never saw the "Final gravity: High" which is code for "we suck at attenuating" lol

Perhaps the packaging has changed then. Still though, I personally did not have a good experience with it.

Its marketed that way yes. Several peeps in the Treehouse thread were using it in a blend at one point with S04 I think which is why I tried it once myself. However, not sure where on HBT it is but Im pretty sure that the origins of S33 is NOT belgian at all IIRC.

Used it once...just once. Very poor attenuation left mine way to sweet for me.

Yup, since your strike was only 163 which seems much more reasonable given your target mash temp, leaving the temp at that temp and power at 100% is what caused the big overshoot while you were doughing in. My normal process is to hit strike temp, then set the temp to mash temp and turn power...

@RyPA Sorry to hear of your issues on the foundry. First, what was your actual strike temp prior to doughing in? Ive never had this extreme of a temp difference between what the foundry shows versus the mash at the top with my thermapen. You will have some difference regardless if using a...

I've brewed a ton as well with nelson: Citra/Strata/Nelson Citra/Nectaron/Nelson Nelson/Riwaka Moutere/Riwaka/Nelson Nelson/Riwaka/Galaxy So give the past few posts, if you are unsure: start with Citra and Nelson and then throw in another hop that peeps have mentioned: Riwaka, Nectaron...

HB Altbier, just had to have one. Only been kegged for two weeks lol.

Interesting. My normal process is to soft crash to 50 and let it sit at 50 for 36hrs (not including cooling times to get it there), then I gently let it rise to ~54-56F and dry hop at that temp. Does the yeast come back up in suspension for me? Dunno, not that is visible anyways but that...

Carb check on my Dunkles Bock I kegged last wednesday. Loving this beer - all the things I love about a doppelbock, but session (7.5%) strength lol.

Not sure if this a commercial beer or your HB with label on the can. Either way the label is awesome! if commercial brewery, who is it?

damn, I was hoping for some consistency to count on lol. Assuming you just sprinkled it on top the second one as well? Also assuming you don't oxygenate wort when sprinkling packet right?

I will be brewing my first NEIPA of the year in about a week or two. Its been a long time lol. Im planning on using Verdant IPA yeast again because thats what I have now. The previous two times Ive used it, I've rehydrated the yeast and oxygenated the wort very well coupled with using...

Force carbed leftovers after kegging this HB Dunkles Bock today. Loving it. Really digging into the Bock styles this year as I'm working my way down in ABV. Started with Doppelbock in early january, now this, and gonna try to complete the trilogy with a helles Bock later this year.

These are all great comments everyone! Thanks for your input. This is very helpful.

Thanks man, I'll dive into this. Because the absolute IBUs goes down with increasing OG (despite hop additions remaining unchanged), its a conundrum on how to adjust this to get the same "perceived" bitterness of the lower gravity beer becuase both variables in the BU:GU ratio change. With...

Context: I brewed an american IPA which had an OG of 1.064 and calculated IBUs of 77.9 (including whirlpool additions). The beer turned out great and did very well in comps. Now Im wanting to scale this up to a double IPA with an OG of 1.075, and Im seeing some things that Im getting confused...

Depending on yeast health, I'd be a bit surprised if fermentation wasn't complete within a week, 7 days. But I typically take a hydrometer reading at around day 7 which is typically a day or so AFTER visual signs of fermentation is complete. On average, I'm soft-crashing around day 9 and then...