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I got a microscope and various equipment for cell counts, vitality counts, and isolating strains.

I've used it in IPAs and lately in my lagers as well. Too subdued for my IPAs and it's very good in my lagers but I think it may be too overpowered when trying to create the beers to style as compared to using traditional noble hops

Schlenkerla produces a smoked Helles. It's delicious stuff.

Here's a pic of mine I recently did. It's been in the keg a few weeks. These can definitely be quick turnaround beers. The only thing I would be concerned with is the crystal clear clarity they're supposed to have, which for me has taken some time chilling in the keg.

Just because yeast are single-celled, does not mean they are void of proteolytic capacity. They may not have complex digestive systems, but they are definitely capable of producing enzymes able to reduce proteins that are beyond the scope of simple peptide bonds. I’m not going to pretend to be...

No proteins are constructed of amino acids. When heat is applied they become denatured losing their specific shape, but the amino acids are still present for the yeast to uptake. Think of the process of frying an egg in a pan. The proteins are denatured and coagulated by the heat, but the amino...

There was still 2.5 gallons of wort not pressure cooked. As seen in this photo still quite a bit of protein seemed present in the final product. And yes I always add yeast nutrient and energizer.

Not a Michelob, but it is my personal Polish Champagne. I did 66% smoked wheat and the rest pale wheat. I think she turned out pretty well!

I'm unsure. Definitely a more rural and agricultural part of Idaho. Big LDS population as well.

Pics as followed : -More protein coming out of the pressure cooker -Difference in wort before and after pressure cooking. The pressure cooked wort was noticeably darker, clearer, and different in taste. Typically I would just start the boil straight from the point of the lighter colered wort...

The inside of the pressure cooker post cooking. Very thick and dense coagulated protein was clinging to the sides and floating throughout the wort.

Pics to follow this post. Due to the size of the photos it's only letting me post one at a time. Brew day pretty much went off without a hitch on a nice cold December morning. I brewed in my garage and temps didn't get far above 20°F. I know that Czech Pilsners are supposed to be maltier...

From what I've read, most breweries if they do repitch, will repitch a strain around half a dozen times before starting anew. Ronald Pattison was on the BrewSmith podcast not long ago discussing post-war brewing in the UK. In that interview he mentioned a specific brewery that had been...

Got my packet last week. The plan is to brew on 12/3 and I will begin my starter today. I will be doing a Czech Premium Pale Lager. Pulled it out of the fridge and burst the nutrient bubble. According to Brewer's Friend, my yeast viability out of the packet is 57%. Using 8.6 oz of DME in 5L of...

Bump. I just ordered this strain and will be doing a Bohemian Pilsner with it. Since there's not alot of info out there on it I can find, I intend to thoroughly document my experience with it here. If anyone else has anything to contribute about this strain please post it.

You didn't specify the exact type of fermenter but assuming it is an SS Brewtech Brew Bucket, you should ferment with the racking arm angled down, and you can rotate it come bottling time by rotating the spout clockwise. Also as stated earlier, yes dryhops added straight up can clog that bad boy.

If you are set on not adding a base malt, you could add the amylase anzymes straight up and mash the oats with the added enzymes at a rest temp. Some homebrew shops sell them

Yeast will suppress enzyme production for maltose in sucrose starters making it difficult to perform adequately come game day.

If human civilization was to collapse, what three yeast strains would you want to take with you to ride out the apocalypse in case you survive and begin brewing again?

Scratch that. I feel dumb. Didn't realize it was foam