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A few thoughts, all of which are obviously only my opinions: 1. Per an interview with Chris White on BBR and what I was told while touring White Labs in San Diego, White Labs currently will continue to package blends and bugs in the vials. The Pure Pitch packaging is literally a small...

I use WLP090 for pretty much any clean american ale I am making. In fact I just harvested about 400mL of good clean slurry (my 3rd or 4th passage this time) from a mid- gravity porter it blew through in a few days. Enough for me and my friends who brew. Great strain. Very clean. White labs...

Thought it was worth sharing that my Hvit Wheat (recipe and details here) won a bronze medal with a score of 39.5 in the Hammerdown Brewcup up in northern Kentucky this past weekend. Must have been some stiff competition haha. But I'm certainly very happy with the results. I'll definitely keep...

I have used Motueka in a few beers recently. A couple of which I split the batch and only half got Motueka. I love the lemon lime citrus profile, but too much and it becomes reminiscent of cleaner and can definitely overshadow finer flavors. For a hefe with WLP611, I like the traditional...

ill take the discount! look great!

If you get a good healthy fermentation, and are talking about standard gravities for the style, I am usually ready to bottle or keg by day 5-7, even with a day of rest after FG is achieved. Maybe a day or so more if you intentionally underpitch to boost the isoamyl acetate (banana ester). This...

+1 to the Grodziskie. I personally love the style. Very unique, flavorful, and drinkable. The recipe I used got me a gold medal recently and can be found here.

I recently added coffee to a moderately light IPA. I'll get the full recipe and more info up soon for those interested. But I'll also second what most have said above, and particularly emphasize coffee selection. You may want to pick a different coffee, possibly a lighter roast. For my IPA I...

@Matty_O_FoodsnBrews: how'd that saison turn out?

Hey all, I have an Orval- ish inspired Belgian specialty ale currently completing the extended dry hopping this recipe requires. After primary fermentation over 7 days or so with ECY09- Belgian Abbaye, employing a low 60's to low 70's temperature ramp up, I am very happy with the esters and...

I ordered 2 more vials from Barley Haven. Received them very well packaged, highly recommended.

This is the slightly newer version with the removable probe. With this Inkbird you can switch between long and short probes or leave probes wired to a single fermenter and share a common controller. My review of mine here.

White labs is moving over to pure pitch, but blends are for now remaining in the vials. As each component of the blend needs to be grown in a separate vessel, the blends can't be packaged straight from the bioreactor (growing container) the way pure pitch packages are. However it is my...

I started my Belgian special at 62 and after I hit 75% of my target attenuation I let the temp rise up to 72 or so. I was using ECY09 Belgian Abbaye. For most Belgians letting things rise towards the end of fermentation is good for attenuation, but getting above the mid 70's and you may develop...

Hey all, another Grodziskie enthusiast here. I personally find this to be a really unique and drinkable wheat beer, and personally get a kick out of the Polish heritage. The first time I brewed this style I used a combination of the AHA recipe and a recipe found on the internet that was based...

If it's in the new white packaging, they are typically "plump" to begin with. It's a semipermeable plastic that is literally cut from their bioreactors that they grow the yeast in now. I've seen it first hand at Ehite Labs and it's quite impressive. All the ones I have received have been like...

I'm not going to tell you to not make a starter. But I pitched a vial of the WLP611 straight into a slightly higher gravity (1.056) hefe, and got 83% attenuation and great banana flavor, in about 4-5 days at 68F. Recipe and details here if you are interested. I will also say that a starter...

That's an interesting question. If I were to guess I would assume that you could get characters of each and could influence the profile with fermentation temperature at least to an extent. The concept of adding a second and potentially more attenuative yeast strain to hit a lower finishing...

So far it seems like the fermentation temps folks are using are at the lower end of the range for the blend. I used 68, got a good deal of fruity esters and banana. I haven't seen anyone go in more the 75-85 range this yeast is supposed to be able to tolerate. Maybe worth giving it a shot? White...

I would expect (read: hope) blends like this in general to act similarly for a few batches. The Torulaspora delbrueckii may not be able to keep up with the growth of Sacchromyces over time. But in previous blending experiments, sometimes you only need a very little of one strain to deliver the...