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It's considered a hybrid I believe. If you try to ferment it at cooler lager temps, you may not get a very good ferment (this is my guess based on recommended temps from Whitelabs). And vice versa, you want to stay on the cooler range of ales.

Cali Common is not really a lager yeast as I am sure you know. It will act like an ale yeast at 68 degrees and you'll get more esters. I try to ferment it at 58 degrees and then raise it to the mid/high 60s after the fermentation is 90% done to let the yeast clean up. I love to use it, one of my...

Hmm, I have had a different experience with saison yeast, specifically WLP566. I ferment hot, around 80, and it chomps the gravity waaaay down in just a week. My last saison went from 1.07 to 1.006 in 6 days. Had a great funky flavor.

That's what I figured. But usually there is the tell tale sign of kruesen with the crud on the sides of the flask about an inch above the wort.

Smacked a pack of 1388 and it inflated as usual. Made a 1600ml starter and pitched as normal. 24 hours later, still no kruesen. If I shake the flask it creates a ton of foam. Do I have bad yeast?

Hey all, I plan to brew a strong ale that will use 3 pounds of sugar added after fermentation is well under way. So, I will be pitching into a wort that should be right around 1.06. Do I plan a starter big enough for the 1.06 hoping there will be enough propagation in the initial...

I had the exact same idea. But I just baked the canned pumpkin on a cookie sheet until it just started turning brown. Scraped it into the mash tun and mashed as usual along with a pound of rice hulls. Ended up being the smoothest sparge I have had yet. Flavor is very subtle. I did not want to...

As others have said, it looks like CO2 bubbles, nothing to worry about.

I have made two batches of Graham Cracker brown. First batch won best in show on my local home brew comp. I was not looking for an over powering "s'more" type of flavor, but a subtle smoothness the graham flavor can add to what ended up being an 8.3% big brown. Anyway, I mashed the grains with 2...

Thanks for the ideas. I ended up pouring about half of the entire slurry into a mason jar and then pitched that. I have an enormous amount of "stuff" on the bottom of the carboy, but fermentation is well under way.

Hoping I can get a bit of advice. I have a Cali Common ready to bottle today and I would really like to brew a Marzen and just use the yeast cake from the Common. What is the best way to do this? My ideas: 1. Just move the new beer into the empty carboy shake and ferment. Problem is that the...

I am playing around with the idea of brewing an Oktoberfest with pumpkin. It sounds like the best method is to mash with canned pumpkin. However, that method comes with the cost of a difficult sparge. Has anyone tried putting the pumpkin in a grain or hop bag and throwing that into the mash?

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That makes sense for sure. One other thing I may try is to give the mash a good stir at the 30 minute mark and also try a two step batch sparge instead of one.

Sorry, I should have clarified. Yes, I do batch sparge.

I recently added a false bottom to replace a squished SS braid in my round 10g cooler. While collecting my first runnings today, I noticed that the liquid was running down the sides of the cooler, making a column of grain in the center of the cooler. My efficiency was pretty low at 60%. Any...

I brewed a saison last Sunday and pitched WLP566 Belgian Saison II Yeast. Took off like a rocket ship, went from 1.070 to 1.010 in 5 days.

Thanks for the suggestions. Fermentation took off like a rocket ship, so I may be able to get an early sample and then decide.

Maybe doing a double brew day was not such a good idea yesterday. Just realized this morning after reviewing the recipe for my saison that I forgot 2oz of Goldings for the bittering. It only has 1oz of Saaz that was added in at 15 minutes left in the boil. This gives me a whopping 5.6 IBUs...

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