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Okay, 34/70 should be fine at 53F. What's the issue you're seeing? Off flavor? Attenuation issues? If you ferment at that temp you want a much bigger pitch than an ale.

Shine on You Crazy Diamond - Pink Floyd

I found your past post on the Kölsch. Thanks for the info! I'm going to try something with Lutra soon around that same 73F with nutrients. I'll let you know. It seems from that past post that it might work okay for a hoppy pils. You're in Florida, I think, so I asume non temp controlled...

Pat the Bunny - Take me by the hand and lead me through this disaster

Do you remember the profile and temps for Lutra when that happens? Curious if I'm just not tasting this or if we're doing something different. I'd believe either. Haven't done a Lutra beer in a little bit and will be looking for this next time. I'm dropping in ~ 1 tsp/gal of a yeast nutrient...

Everybody Wants You - Billy Squier 😂

Yeah, I agree for the lagers at room temp. But I also figured his room temp might not be my room temp :( Especially if he's in Alabama. Also, OSLO is a really nice yeast. The turnaround on that as a fairly clean, quick beer was fun. Just still not a 1:1 replacement to running a lager yeast a...

+1 to the Lutra comments as well. Especially if you are not just looking for a completely clean lager yeast profile and are hitting the limits of your equipment. The flavors are somewhat different but I appreciate that. And that's just a taste preference. Every ingredient/yeast discussion comes...

Glad to have you. Welcome to the party!

Zombie by the Cranberries by Andrew Jackson Jihad - AJJ

Gary Clark Jr - This Land

You can check the Wyeast link I posted above if you're curious. It gives a breakdown of effects from over pitching or under pitching. I agree with @ncbrewer above, though. I think you'd have to pretty extremely over pitch to see many effects. You're just supporting Fermentis, so maybe post it in...

The Knack - My Sharona

Agreed with @dmtaylor and @Miraculix for overall yeast profile and glycerol production. I enjoy the flavor of BE-134 with more complex fruit and less clove and I like the body of Belle even at ridiculously low FG. Keep ferm temps in mind, though. At temps in low 70s Belle always give me more...

¡Hola, @MegalomaniaC! Always good to see someone that enjoys Belgian beers :) If you ever want to talk about saisons then I am here for you!

Yeah, pitch rate is a great question. I'll throw in my handful of anecdotes. I've regularly fermented 34/70 in the mid 60s at ale pitch rates with minimal differences in comparison to mid 50s. If you're going for an Italian pillsner then I think no reason to worry. If you're going for a simpler...

Welcome to the forum! Glad to have another member. Look forward to seeing what questions/contributions you have! :mug:

Welcome! Plenty of learning and teaching opportunities to be found here. One of the better communities I have ever found anywhere :)

I'm getting off my butt and am trying to get back into this community. I've been busy with life stuff and out for a while but there is no truly good excuse. I've still been brewing but I've fallen off the wagon with this forum and it makes me sad. I've learned so much from you all and I want to...

You're looking for keg feet. Here are ritebrew and morebeer links but most other online purveyors should have them. Your LHBS should have them them too, though. Just ask. https://www.ritebrew.com/product-p/843340.htm https://www.morebeer.com/products/corny-keg-lid-foot.html There are also...