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If you can get some EKG, try Mosaic/EKG, 1-for-2 ratio and keep EKG for bittering. It came out great in my two tries with dark ales.

WLP029 is great for.... Just about any "Pale" beer. Just be careful with the boil additions (it conveys bitterness REALLY well...), and cold condition/extend cold crash/gelatin if you're bottling.

Yeah, I don't quite see why you're doing this, unless the whole idea is to practice on small volume.

Never on purpose. But it can come in handy when you missed a few degrees during the mash. I did use it for the first time yesterday, and it was my 75th brew. 3-4 degrees below target at mash, and 1 gravity point over my Pre-Boil Target. Oh and I was brewing a Stout. I mean, it certainly...

I just brewed a SMASH with it, using WLP029. OG 1.051 --> FG 1.019. A bit scared honestly. It accidentally fermented a little too cold (+- 60F, probably a bit below), thus it might have had an effect on attenuation, but I ramped up to +-65F after a week and a half. I never had bottle...

Well, 26% Crystal in an ESB looks very reasonable, and would probably be okay if the C40 was instead half-and-half Carastan and C10 or C20 (don't get me wrong -- it would be sweet, but it would make sense) when one considers there's +- 40% of Honey Malt (with +- 15% dark Crystal on top of it!)...

Winter, late fall and early spring = Nottingham. Otherwise = US-05.

To be honest... You can cover QUITE A BIT of ground with the dry yeasts already on the market. The biggest problem is probably the somewhat less attenuative yeast, but that's mainly me not liking S-04 at all and being somewhat wary of using Windsor. A dry version of WY1728 would be awesome.

I never, ever had any problems with partial packets. I tend to throw them after two batches regardless.

Germano-Scottish Brown Ale. But that's... really dry for either.

Darkest is probably Munich20. "Safer" darkest malt is probably Red X.

The thing is -- I was preparing to make a starter, as I'm brewing only this weekend. But I went full hillaytaret and thought the yeast was 5 months old, as opposed to 2. I thought that, well, since I'm already set up for the starter, I should always put that preparation to good uses...

I didn't know whether this one had to go here or in the Beginner's Forum. I'm brewing a very small batch this weekend. According to BF's Yeast Calculator, if I pitch the whole smack pack, without starter, I'll have the double of the yeast that I need for this brew. Of course, I don't...

@Owly055 The reason why I was wondering about that yeast alcohol tolerance is because, well, as you might know, its quite the attenuator. I did 3 brews with it, and FG's were the following : 1.001, 1.003 and 0.998. I know that a 1.081 brew isn't a 1.050 brew. But a 1.081 OG will probably bring...

... Reading this thread made me wonder about that yeast alcohol tolerance. Though you appeared to have mashed very hot, so there's that.

Update. Bottled yesterday. Went from 1.045 (and not 1.043) to 1.011. Granted it was a SmaSh. Mashed a wee bit higher than I should've had. Leads me to think that attenuation is pretty much as advertised. Might have been my most "ready" brew straight out of the carboy so far. Mostly spicy...

You absolutely don't have to. It's something I always do... just in case I forget that my fermented wort is indeed much colder than usual (and thus end up with a much higher FG than anticipated, thus thinking that my fermentation wasn't complete).

I'm brewing some seriously fun recipe today! Efficiency : 70% Target OG : 1.037 Target FG : 1.004 (it's actually higher, but I'm brewing with Belle Saison, so that's where it will end up) Target ABV : 3.8% (it will actually be closer to 4.5%) Boil : 90 mins Weyerman Pilsner : 9.6 oz Weyerman...

That WILL appear very stupid at first glance, but I got something close to that with... : - Summer - Summit (With Bavarian Wheat kicking in the "red" flavor)

I don't use it at 68F, so maybe that's why it's not as explosive ?!?!