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Just bottled a saison that used this and it turned out great. The flow or is slightly milder and cleaner than I expected but it produced the correct flavor profile and was a beast in the wort. I went from 1.065 to 1.003 in about 10 days. I would happily use this again as it's easier and cheaper...

I broke down and made a saison with this and so far it appears to be pretty good. The krausen hung around for a while and the flavors appear to be there although not as strong as some other saisons I've tried before. I will be bottling it some time this week. Sent from my iPhone using Home Brew

I'm brewing a dry stout this weekend (might change to oatmeal stout) and want to try danstar Windsor yeast. Has anybody used this in a stout before? I'd love to hear about it. Sent from my iPhone using Home Brew

How much of a challenge was it to culture from Hoegarden dregs? Sent from my iPhone using Home Brew

Medbrewer, You could pull a gravity sample at 60 and adjust to see if when you sparge if you'll hit the preboil OG. If you hit your target you should be able stop the mash at 60 mins. Or you could up the grain and sacrifice efficiency in order to cut the time down. Sent from my...

I'm a recent all grain convert Bd want to try a saison with summer coming up. I was wondering if anybody can tell me how well dry saison yeast works. Sent from my iPhone using Home Brew

Nice looking krausen on that despite the boom Sent from my iPhone using Home Brew

I've had overflow before, especially with wheat beers. Don't worry about it; as as you didn't scoop the blow over back into the bucket you should fine. You may want to look into a blowoff tube if you do a lot of wheat brewing. You can make a cheap one from a three piece airlock and 1/2" rubber...

It will probably still carbonate but at a much slower rate. Sent from my iPhone using Home Brew

I'm a recent all grain convert and am coming up short on some boils. I shoot to get about 6.5 gallons of wort to boil and have been using 1 gallon of loss for 10# of grains. Does anybody have a better method than that? Sent from my iPhone using Home Brew

What was the AA % in your cascade hops? Sent from my iPhone using Home Brew

What do you think about swapping 1/2 pound of base for 1/2 pound of cara pils malt? Sent from my iPhone using Home Brew

I noticed no maltodextrine orcas malt;how was the mouthfeel on this one?

I use us-05 in my stouts and American wheat ales and have had it do that. Usually, it takes 24-48 hours to get going and then it really gets active. It's an odd ale yeast to me that behaves that way but as long as it makes god, drinkable beer, I never worry.

They make additives that can clarify beer you add after fermentation is done. I hate racking to secondary because you lose some of your beer in the process

Ouse this yeast a lot for wheat beers and stouts and have had it take upto 48 hours to really get going.thats when pitched dry. When I use a starter, I've had it blow an airlock stopper of a 3 gallon carboy.

Brewed a half batch of this over the weekend and usednottingham ale yeast that I rehydrated. The fermentation blew my airlock off on day 2 and foamed all over my floor. On the upside, it did smell pretty good

Could you use nottingham ale yeast? I have a few packs nearing their end and want to use them up.

Forgot to mention, I had cherries in secondary for 2 weeks and didn't get any off flavors

If you have a "thief" hydrometer, just take a sample. Otherwise, get a long piece of tubing, sterilize it, and dip it. You can plug theoutside end with your finger to create a vacuum.