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Hey Everyone, I am coming up on almost a year for my first flanders red that has been sitting in the secondary on 0.5 oz french oak cubes holding at 75F. The gravity has been holding steady at 1.002 for the past 1.5 to 2 months and I am looking to bottle soon. My plan is to buy a 3 gallon glass...

Oh i know that it fermented some based on above. But my concern how much it ferment and did it produce "enough" viable cells to pitch.

think im safe to drop my hydrometer into my flask? I dont want to get it stuck lol

Friday night I made a yeast starter from one packet of WY1028 London Ale for a beer I brewed yesterday. This morning after 2.5 days on the stir plate I do not see signs of any krausen but I do see some signs of fermentation from the co2 condensation on the neck of the flask. Before leaving for...

I forgot to mention that I use a stir plate. My recommended yeast cell count to pitch is 205b. I do see contradictions between mr malty (white sitr plate) and braukiser stir plate. One recomends 2 packs @ a 1.3L starter and the other says 1 packet @ 1.1L starter. I also cold crash my yeast for a...

I really like the data collection done but i think 1 month of data is insufficient to conclude a linear regression of viability decrease. I would be curious to see what happens after 2, 3, and even 4 months

Hey everyone, brewing a northern english brown this weekend with an estimated 5.25 gallons of 1.056. I grabbed the last packet of WY1028 London Ale yeast at my LHBS which has a MFG date of June 13th. I've looked at both Mr malty and brewers friend yeast pitch calculators and both estimate...

Ah OK. I was told that the malt is similar to an 80/20 mixture of pilsner/melanoidin. If its considered its own base malt than i guess i might bump it up to 3lbs instead of 2.5lbs since i have 3lbs on hand

So I'm looking to brew a nut brown this weekend, but instead of using English hops I'm planning on using German noble hops. I am also using a relatively new malt called Red X which looks like is made up of 80% pilsner malt and 20% melanoidin malt. So in theory since I'm using 2.5lbs of red x I...

I agree eon the WY1318 yeast. I brewed a NEIPA and got an excessive burn/astringency when brewing this style of beer. Ive since then brewed the same beer with WY1056 and WY1272 without this "burn" present. So far WY1272 is my go to yeast for this style of beer. In the next couple of weeks I plan...

I agree, which is why i followed the directions from their website below. so after i reached high krausen i added the entire container (1lb). If it comes out great i will share my recipe with everyone "To get the best flavor and aroma in your beer, you should add the syrup just after high...

I just brewed an imperial coffee porter sunday and added a jar of smoked maple bacon syrup to the primary 2.5 days after pitching my yeast. My first time using it so we shall see how it turns out in a few weeks https://www.morebeer.com/products/cascade-beer-candi-syrup-maple-smoked-bacon.html

Ya both sound like great yeasts I will probably brew the same recipe twice and use both yeasts, but cant decide which yeast to try first lol

Has anyone tried either of these Omega yeasts? I am looking to brew an Imperial IPA (recipe shown below), but am still undecided which of these two yeasts I will use. Any experience with either of these yeasts would be greatly appreciated :) Boil Size: 8.50 gal Post Boil Volume: 6.77 gal...

If I put in march 17th as the "mfg date" it says I need a 2L starter. Think it's worth giving it a shot?

Hi everyone, Looking for some help as I am going to brew a Munich helles this weekend and my two packets of wlp830 are pretty old, one mfg date is December 19th and the other is January 8th. Both have a "best by date" of June 17th and July 7th. With that said when I went to Mr malty and...

I brewed a beer on 5/12 that is very similar to your grain bill: 10.25# Bries Pale Ale 3.5L 1# German Wheat 2L 1# Flaked wheat 2L 0.75# Flaked Oats 2.5L 0.5# Carapils 1.5L 0.5# Honey Malt 33L My LHBS has a darker version of honey malt, think its called "Honey Biscuit" malt which is...

Beer took off sometime between 12 and 24 hours after pitching the starter. The airlock has been going crazy the past 2 days so i assume all if well in the yeast kingdom :)

We will find out in the next few days :)

Looks awful......awfully good!