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Yes, you can do just that and it will not separate over time. The issue is finding a decently priced alcohol base that does not impart much flavor and a good flavoring that covers the base. I've done this with GNS and mid-shelf vodka and they both work well with stronger flavors; even mixing...

And the numbers for the WLP025 Southwold vial... 6.05*10^8 and 92.15% viable. Not too terrible since it was shipped during the hottest part of the month, but would definitely need a starter, regardless of gravity.

As mentioned above, you really only need to add zinc (as heptahydrate) and that should be added into the the cold wort with the yeast. Most yeast nutrients contain more Zn than is necessary and includes useless crap like cellulose and corn starch; most of the Zn gets bound in the boil trub when...

It's hard to know exactly, but I'd use them within a month, or two at the most, if they they were shipped hot. Regardless, you should definitely be making stirred, oxygenated starters with these yeasts. I am also slanting these yeast; my process is to pull a loopful of slurry from the vial...

It is worth noting that most ale yeasts can ferment maltose up to 37C (98F) and that is one test used to distinguish ale v. lager; they tend to start to die off at 120F and are completely killed by 140F. That said, viability at elevated temps is short and is dependent on glycogen reserves...

Checked yeast cells/viability on a second tube of WLP030. 1.34*10^9 and 96.2% viable. Considering the time/temps during shipping, those numbers are excellent. Would almost be enough yeast to pitch 5 gallons of 12 P wort at 0.5 M/ml.

I agree with the above comments, although with a big enough pitch and pure 02, I've not had the sluggish fermentation and diacetyl issues that some have experienced. Watch out for sulfur with both of these yeasts tho. I'd say I prefer 2308 over 2206, although my go-to lager yeasts for pretty...

Oops. Sorry, mean't to say I received/tested Thames Valley, not Southwold. They accepted my payment for the Southwold and Burton last Friday, has not shipped yet.

Random, but I've been seeing Westmalle Dubbel on tap the last few months. Back in the day, the only place to get it on draft was at the Oude Arsenaal in Antwerp. That said, I had one at lunch the other day and the bartender poured it in a 16 oz glass, filled it up to the rim. Normally that's a...

It is not as straight forward as you'll lose X% of SO4 & Cl, and the malt provides some of its own (which complicates measurement), but there are losses to some extent depending on process and use of other mash additives, such as chelating agents (use brewtan much?). I didn't mean to say you'll...

Received my Southwold Ale this morning. It's a long way from San Diego to NY and the yeast tube was at a balmy 87F. Did a yeast count and the viability was 93%. So not too terrible, all considering. That said, I'd still make plans to use these yeasts soon then later.

Well, they were called "Kettle Salts" for the last 150 years of brewing history, but if home brewers have decided they are to be added in the sparge water, so be it. :eek: No offense to whomever, but I can't see a single instance where you'd not want to add the salts to the kettle (assuming...

For the sake of argument, while the use of sugar across the industry is down significantly from the 70's, there is still a LOT of brewing sugar and adjuncts being used to make British beer. Ragus alone sells about 2,000 tonnes of brewing sugar per year in the UK and that's not accounting for all...

Proper no. 2 invert, like the stuff from Ragus, is 95% fermentable and provides a flavor akin to a 40L medium crystal. This is important since it provides a toffee-caramel character but ferments out dry - useful when brewing with lower attenuating yeasts or strains that leave threshold diacetyl...

I am not a fan of the Woodneck and drip pots in general. They require a coarser grind than most brewers and suffer from slower draw times and uneven extraction, as you can't control the slurry depth. Also, they tend to strip out much of the fruity-aromatics found in lighter roasts... but they do...

I'm pretty sure Brooklyn now considers the beer an American amber lager instead of vienna these days. Regardless, 34/70 is the correct yeast for BL.

The Melbourne strain is a very interesting one. From what I've read, its use in Australia can be traced back to the early 1900's, having originally come from a Yorkshire brewery. It quickly became a workhorse strain for many breweries there and in doing so largely preserved the character of the...

I applaud your enthusiasm! That said, having been on the same path for 10+ years now, keep in mind that many of these yeasts don't showcase their full potential until 2-3 generations in. Klassic and Essex are prime examples of how the first generations are pretty meh, but produce some really...

Yes, you should almost always use a starter. Here's why: for that gravity you'll want to pitch no less than 7.25 million cells/ml. Based on a 0.5 m/cell/ml/P pitch rate. So total cells needed is 150 billion. Smack packs generally contain less than 100 billion live cells - I've seen as low as 400...

That schedule is fine, although not really necessary with that yeast. It should be done fermenting by day 4 and a few days longer for a D rest is typically sufficient. I pitch at 62-64F, free rise to 68F and give it a few days at that temp for D rest, before cooling by day 10 or so. Off yeast by...