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I bottled today, gravity reading was 1.012. Tasted amazing, maybe a hint of sweetness, but not much. With 85 percent attenuation it would be 1.008, so I primed for 2.0 volumes instead of my usual 2.4. My last IPA had this yeast along with Conan and London Ale III, and it was carbed and tasted...

I've used this yeast a few times now, and I'm not sure I like it. First time was in an American Porter on the browner side, and it had some nice bready malt and roast qualities, but was tarnished with an astringent quality. I figured it was due to overuse of brown malt, but it seemed more like...

I'd recommend a beer recipe utility such as Beersmith or Brewer's Friend. They can help with calculations like that! I don't usually rely on manual calculations for that sort of thing, because there isn't much reason to, really. There are a number of convenient options that pretty much do it for...

I have an IPA with this yeast in the carboy right now. It took off really quickly and all signs of fermentation disappeared after the third day. It has been dry hopped twice and is slowly "clearing" (I use that term lightly, it's hazy as hell). I don't take gravity readings beyond OG and FG, so...

I started adjusting my water recently, typically just with various amounts of Gypsum and Calcium Chloride, and it's made an impact on mash efficiency. Not quite as dramatic, but I've gone from 70-75 to 80-85 very consistently.

I have an IPA going right now with this yeast and was planning to experiment with adding Saison strains to it after this current batch is done. Belle Saison first, and then another with WY 3724. I was just thinking, however, that I'd like to get a baseline of what it tastes like on its own...

I find macro lagers usually do make me feel bad compared to a similar amount of craft beer. It could probably be attributed to the acetaldehyde I always taste in them.

I'd say mash around 156-8, have your Chloride around 100ppm, add flaked oats, wheat, or barley, carbonate at 2.0 volumes or a little less, and then possibly reduce IBUs to around 30, use dehusked roasted malts or roasted wheat, cap your mash with roasted malt instead of a full mash, or cold...

Happy to report that Idaho 7 and Ekuanot are a great combo. Possibly my favorite. Was already a fan of Ekuanot but Idaho 7 meshes with it so harmoniously. Very little pine from it too.

IPA with Equinox and Idaho 7. Amazing combo. Also had an interesting yeast blend of London Ale III, Conan, and WL 644. For all three being so non-flocculant, this flocculated quite a bit. No finings either. Looks like a NEIPA when you pour in the dregs, but I think I prefer it decanted off the...

Not a huge fan of New Belgium anymore, but their Dubbel is solid. Called Abbey.

Some will tell you that the yeast is an important factor in doing the style right, biotransformation, texture and such. It may very well be true. That being said, it's not like 05 won't produce a delicious beer and flaked adjuncts can help you get the texture right. Of course, fermenting it low...

I'd just let it do its thing. I'm doubtful that there will be much of a change in the ester character from just the fruit, especially if you already fermented it above 70.

Planning to play around with some yeast blends in a month or so. First I'm gonna make an IPA with just WLP 644, then harvest it and blend with Belle Saison. After that, I'll harvest again and then add 3724. Both saisons will have the same grain bill and Pekko hops. I'm fully expecting the one...

My dad and my older sister have made a few extract batches while I was growing up, and I was always around to help. The beer was okay to terrible. I remember my dad using half a packet of S-04 for a batch of beer because "the beer fermented too fast last time and tasted like bananas!" A couple...

I'm unlikely to turn away beer that's offered to me, but I won't buy BMC (and BMC owned breweries regardless of quality), Sam Adams, etc. except for when I do. I bought my fiance a sixer of Kirin Ichiban the other day. I guess the exception is that it wasn't for me.

Seems really heavy on the crystal malt, especially for a Saison. I'd consider malts like Amber or Brown that are just lightly roasted and will add pleasant malt characteristics with a drier finish.

I have one fermenting with Ekuanot and Idaho 7, and so far the hops seem to go really well together. Might end up with a touch more pine than usual from the Ekuanot. Will report on results later.

I always find that beers that taste great at bottling will taste pretty bad after a week or so of bottle conditioning. It's probably a side effect of fermenting in the bottle, the beer needs to clean itself up again. I'm unsure of a keg under refrigeration, but with my bottles keeping them warm...

As long as you use good coffee, treat whole coffee beans like they're dry hops. 2 oz. is plenty, but you could probably go as high as 4. Do it if you like coffee stouts!