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bumping this vs starting new thread. I have been using an all rounder and fermenting lagers under pressure for a bit now. I’d like to try dry hopping, but I’d like to try @Jim R suggestion with magnet and bag. Would doing this under pressure bring any fermentor integrity concerns? I would...

I just ordered from them and got a good amount of stuff. I found my experience to be essentially the same, once shipped got my order in two days. That’s their normal shipping running from KS to VA.

I’m planning a similar beer for the grain bill, but I am going to sub carastan for the crystal. It caught my eye on my last order so figured I’d give it a shot. I have come to really love the versatility of these ales.

That all sounds fine and the difference in what you’re seeing in the yeasts also makes sense. If you can let a couple age and do some comparisons over time, you will see they develop as they progress. I also highly recommend taking notes, for the longest time I thought it was silly but finally...

Like rocket fuel-ish alcohol potent? Sounds normal especially for the higher abv. How old is it? I think you’ve got the answer in the taste.

Well I’ve got this one in hand so I’ll give it a shot. Sulfur will usually dissipate over time and can also be indicative of a fermentation issue. 34/70 is great but I’m looking for something a that will finish a little less dry for certain beers.

Thanks! I saw your earlier comment and that’s what I was hoping to hear, haven’t found a whole lot else. My plan is to try it warm and under pressure too, will give it a shot.

Anyone have any update to results they’ve had with wlp860 warm? I’ve used 34/70 a good amount and it does well but looking at options that don’t go quite as dry for certain beers.

Welcome! If you’re able to do cider and mead I’d be willing to bet you can also do beer!

Fuggle, ekg, saaz are my mains. Which reflects my habit of brewing lagers, saison, and English ales. Also some of the farmhouse ales I learned from Lars Garshol and Mika Laitinen use these hops. I’m a fan of versatility. I am going to try some different noble hops to possibly add to the...

Maybe I’ll add the notes from wyeast for those unfamiliar with this strain: This strain produces ales with a full chewy malt flavor and character, but finishes dry, producing famously balanced beers. Expect moderate nutty and stone-fruit esters.

Realistically you’re probably fine either way but if it were me I’d leave until you have room in kegerator.

I’ve used both MO and regular pale ale malt with this yeast and gotten the nuttiness. And the beer I mentioned that doesn’t have it is 99% MO. There is definitely something with the yeast itself, which makes sense since wyeast advertises that it has it as well.

Yeah if you’re using 34/70 I would suspect it’s already done fermenting. Do you have space to put this in a keg and then get it cold? If so I would recommend doing that and burst carbonating per brulosphy’s guide on their website. Basically you’re putting it under(comparatively) higher psi for...

Yeah depending on your yeast/og I wouldn’t be surprised if you’re done, especially if it’s 34/70 or one of it’s variants. I assume you’re going to keg this? How do you plan to carbonate? You can turn this around in time for the party and still have a good beer for your guests. But depending on...

Yeah I’m trying to figure out the ester dynamic and under what conditions the nuttiness comes out. I’m not convinced temperature is the primary driving factor, though I’m sure it plays somewhat of a role. I’m looking at pitch rate primarily right now.

With the exception of this past beer, yes. But this one I get what you describe, lots of fruit and peachyness, to the point I was a little worried about an infection at first sample. It’s eased off so it’s better, but I don’t think the nut flavor is going to just up and appear. Looking at my...

@Gadjobrinus do you mean stirring it back into suspension? I have not done that to this point.

I picked up this yeast last year and it has become one of my favorites. I really like the nuttiness it puts off, which is what I find sets it apart from other English yeasts. I brewed my Timothy Taylor’s landlord clone earlier this month, and have just kegged it. While of course the flavor is...

Assuming you are doing brewing with malt extract? You should be fine. As mashdar said if may affect some things with your hops, but honestly I doubt it’ll be perceptible. I can’t remember exactly the amount of water I used in the kettle when I was extract brewing, but I believe it was in the...