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I would contact White Labs. Have you checked any of the other red wine yeast stains from White Labs? If they list other strains as killer then maybe you can assume that 740 is not.

So I brew a light Lager for my father in law. I’ve submitted it in competitions and it generally scores 32ish. I entered it just to see how it would do. The thing is he loves it, I like it and it is the perfect summer time pool Beer easy to brew and consistent results I have no desire to change...

I use K-97 for my American Wheat. Turns out great

Update! As you can see I’m having some clarity issues. I was trying a new method of transferring beer from the fermenter to the keg under pressure and I had lots of trub from the fermenter get into the keg. I still may add some gelatin to see if that helps. Flavor wise this is not a bad...

Most of my mashes were starting around 120 and then a slow ramp through 140 to 145, 150, 155 and then mash out. I really think micro oxygen is needed for good attenuation. There were lots of time that I would take a sample and then a few days after taking the sample there would be some...

Logo on the left is my Home Brewery. Logo on the Right is from Methode Traditionelle set up by some Real Breweries Standards — Méthode Traditionnelle

Update! 4 months since I bottled so I decided to chill a bottle. Remember, I did not add any sugar since the young lambic I blended had a lot of residual sugar. So, I would guess it is at 1.5 volumes. Definite hiss and a head but it is not fully carbonated. Definitely sweet. Aroma and...

I'm guessing that would work.

Not your typical glassware for beer but this is a Belgian Brut Golden Strong Ale I fermented dry with enzymes and then refermented in the bottle to get high carbonation like a champagne.

I think a small heater or hair dryer would work well. I would put the heater on the hump. Looks like all the walls are Aluminum so I don’t think you will have melting problems like I did. My Chamber is a small mini fridge with a lot of plastic parts. I would recommend, fIlling your...

I’ve melted parts of my mini fridge with a reptile ceramic heater. I’ve since switched to a Ferm Wrap like what Beermeister32 referenced and it works great. I use one Ferm Wrap and just place it between my two fermenters if I’m doing a 10 gallon batch split between my two 1/4barrel Kegmentors...

I use two 1/4 Barrel Slim Kegs to ferment 10 gallon batches. I’ve added a collar to my mini fridge which allows me to fit the two kegmentors. Maintaining fermentation temps is not a problem but during the summer I can’t cold crash. I was wondering if anyone knew of a Kegerator or Medium size...

I’m not familiar with your kegerator but wonder if you can just use an Inkbird temp controller. Set the kegerator to the coldest setting and let the inkbird do the cycling for you.

You can have two 120v elements plugged into two different circuits. I have one element that is controlled by a PID and maintains the mash temp. That element is plugged into the kitchen counter outlet that is GFI. My other element is plugged into the outlet that my sink disposal is plugged into...

There is a good chance most yeast starter sites will show that you will get more yeast if you make two separate starters. Make Starter 1 with the first pack and when it is done cold crash decant and put this yeast in a sanitized mason jar in the fridge. Make starter 2 with the second pack cold...

Thanks for the link. Saw this also which should work perfect for my setup. Similar to what you made. Not quite ready for a hop depth charger yet...

Apache_Brew where did you get the floating dip tube?

I’m wondering if this yeast likes warmer temperatures. I’m at day 5 with my fermentation and it is done. Recipe: 100% Pilsner Malt RO Water with Gypsum and Calcium Chloride added to get 50mg Calcium, 66mg Chloride, 29mg Sulfate. Used Lactic acid to get a mash pH of 5.4 Step Mash, 20 Minutes...

I have a Kolsch currently fermenting with the Koln yeast. I’ll report how it turns out. I used one pack rehydrated with Go-Ferm, 45 second pure oxygen, and had a 24 hour lag. SG was 1.054 I’m fermenting at 65° so warmer than what others in this thread have done. The technical data sheet...