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One question. When did you put in the fresh wort? If you did it this morning I would just pitch the whole 1L tomorrow and not worry about decanting.

Wow. I just came into this thread and there are lots of questions/answers. All of it is very useful. My recent experience may help put you at ease. I just brewed a saison with 565 and it is one of the best beers I have made. So, don't fear the yeast - it is good stuff. Also, while it is...

Agree. Except I don't rack to secondary - never had a problem with autolysis myself.

To bump an old thread... could those of you who used WLP565 give some more specs on your temperature? I used it this summer and let it ferment around 80 (not the 90's as specified by Farmhouse Ales but also higher than White Labs recommends) for about 4 weeks. It got to 1.012 within about 10...

By any chance was there sugar in the pumpkin spice tea? If it was a spice pack from the store there may have been brown sugar in it which might cause things to get going again.

Maybe I am confusing rauch with peated...

I am brewing up an Imperial Stout this weekend and was thinking of using WLP028 Edinburgh. To me, the malt forward flavor and cleanness of it seems like a natural match. Has anyone tried this? I searched and couldn't find much. Thanks.

I would say 12% is an awful lot of rauch malt. The BJCP and Jamil both advote not using any smoked malt. At most less than 1/4 lb. On another note, I have used the WLP028 before and loved it.

On a recent Brewstrong show on yeast, Jamil and Palmer said that after 4 or 5 generations you should probably change up your yeast. That being said, many commercial brewers and some homebrewers seem to get many more generations than that - though their sanitation practices must be top notch...

Alcohol is toxic to yeast, so big beers can leave them in bad shape. For hoppy beers, the yeast pick up some of the "hoppiness" so you wouldn't want to go from a hoppy beer to a non-hoppy beer if that makes sense.

If it lasts through primary you might want to try gelatin to see if it clears it out. I am curious to see what others say as to what caused it though. It doesn't seem like protein haze to me...

What color are the cloudy, clumpy bits? Whitish cloudy or cloudy like a vorlauf is cloudy? The only thing I can think of is the rosemary. Mash temp and not stirring during cooling shouldn't matter here. hmmm. Did you have any sanitizer still in the carboy?

I once forgot to disconnect my blow off tube and change it out for an airlock and when I cooled to lager about a quart of starsan got sucked in on top of my Vienna. I let it sit there on top (there was a whitish hazy layer) for about 6 weeks and then just siphoned out from under it. It cost me...

A Brix refractometer does essentially the same thing but it is important to note that the presence of alcohol skews the result. So, a refractometer is not useful for once ferementation has started.

Does anyone have a recipe for cloning Mischief by the Bruery? I just had this beer and it is awesome. I did some forum surfing but couldn't find anything. Thanks.

From what I have read, and experienced, the higher in the range you go the quicker the ferment but you also will likely get some fruitier taster versus a lower temp will give you a cleaner product but a slower ferment. If you go too low below the recommended range you may not get the full...

gmadd, I always set it on the lower end of the temperature range as the heat created by the fermentation will tend to keep the temperature of the wort at the set temp or in the differential above the set temp. I also set it up with a 2 degree differential so the fridge or fermwrap is not...

Normally I either let all the yeast settle out or crash cool in the fridge and decant. My last batch I stepped up a small starter (600ml) of WLP001 to 1L and pitched the whole thing at high krausen and that sucker took off quicker than the prior starters I had decanted. Obviously this is a...

Thanks for all the replies. Raceskier - I like that setup and will probably try it with my next batch. On a related note, I haven't used the dry tap yet - how do you like it? Have you hooked up a blowoff tube to it? I also have an extra carboy cap and will see if it is the kind that fits.

I don't ever spray my hands, just wash them, but on brew day after my hands have been in and out of the bucket with Star San in it they get dried out. Lotion helps. Maybe I will go to gloves...