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Yea wlp001 would be it. I clutured mine from a bottle of Sierra Nevada, and found it to be slightly different than 001, but pretty damn close

I just did a really hoppy red, pretty similar recipe. I didnt use the roasted barley, but the hop schedule was pretty similar, came out really nice. Some of my friends dont like it, its a tad bitter for them, bui i enjoy it. I used chico ale yeast, and attenuated really well, making it seem...

so i ended up making a starter and im goin to brew the tripel up tomorrow. I really like Palm's steenbrugge tripel and wanted to add the gruut that they do, but i have no idea what they use so i think im going to skip it this time. I'll post some updates in a few weeks

So down at the brew shop they had an extra activator pack of 3944 that wasd accidently smacked, and needed to get rid of so i brought it home. never using this strain before, wondering what peoploe thought of it. Also, I would rather brew a triple, but i was concerned 3944 might be a little too...

I can get a whole bunch of these napa valley purees from work and was wondering if anyone haas used em before? they come in 30 oz jars and they have a huge selection compared to online brew shops. I probably will just get a couple and try it anyways, just looking to get other opinions

yea you should be able to knock off some two row and not see too much impact. 8 points isnt all that much, i adjust base grians up or down all the time without messing with the specialty grains at all and haven had a problem.

so i let it sit for a week or two on new yeast, and they cleaned it up real nice, i am a little worried that it wont be as crisp and clean as the original lager was, but as long as it doesnt taste like a ****ing topping for popcorn, i can at least drink it. i am going to let it lager out for a...

hopefully its a bunch of free BMC for all the free ads they get on HBT

some years back before i was into homebrewing and drinking BMC beers exclusivly, i would try to give some to my beagle, and she would always end up drooling and throwing up. Now, if you leave a craft beer or homebrew sitting out of sight for more than a second she will kill the whole glass. Itrs...

i lagered it for three before deciding to repitch on it. the longer it lagered, the more pronounced and horrible the flavor became. the more i look back at the brewign itslefl, i really think my **** up was not pitching enough yeast. i usually can taste diacetyl during fermentation, i just...

well what i thought was cleaning up with aging apperently was just false hopes and dreams ha ha. its still full of diacetyl. not giving up on the beer, and just out of curiosity, i racked from the keg back to the fermenter and pitched a pack of dry yeast i had around (i would have pitched a...

I brew with victory all the time and substitute biscuit when ever I run out of victory and have had no noticeable difference, I'm all for it

not tryin to be that guy, but why not just wash it? It's not all that hard to and I think you would be better off

i always have every intention of letting my beer for a good amount of time, i just get to anxious usually....waiting sucks haha

I understand that, what blew my mind was I always thought the only way you could clean up diacetyl was by letting the yeast reabsorb it, but it seems that have have in the keg, even though it's pressurized and I always thought co2 poisoned the yeast, I don't know I'll keep at it and see how the...

im fairly new to brewing lagers, decided to do an american dark lager for the nhc this year. tasted it all through fermentation, so signs of diacetyl at all. just to be sure i even did a rest for a week before lagering. first tasted it out of the keg after a week of conditioning and thats all i...

I've had beers with diacityl that almost have a rubber band kind of flavor to them which could be fermentation temperatures problems. I would have never thought that it would mellow with aging, though I've had a similar problem just recently and cannot explain this phenomenon either

I fermented an American rye ale with white labs 029 yeast at 66f and great results. Never used the wyeast though, but I'm always scared of pitching hot and than lowering the temp once in fermentation, I don't know how detrimental it can be just always been how I done things.

i have tried homemade ways of bottling beer from kegs, to get nothing but frustrated haha. the beergun is an awesome tool and makes bottling from kegs so much easier. i wouldnt go back to anything else after using one. as far as pinlocks i dont know, you would have to look into that, but...

by the numbers you should be read to keg/bottle, but if it taste like there is some off flavors, bumping the temp up a couple degrees will help whats left of the active yeast clean the beer up. i dont ever like my ales to get above 71 F.