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Based on feedback and my research, I think I've narrowed down requirements to: 1. stainless as a potential solution to some of my sanitation issues (I've done plastic for so many decades, it's time to spread my wings a bit) 2. conical for the trub dump 3. conical for yeast harvesting 4. Nice to...

Great feedback. I first helped with a homebrew in 1980 at UC Davis when it was still all wine focused. Started in volume after moving back to the US and buying a house in 2012. Done several hundred batches since then. Have gone through a couple of Big Mouth siphonless and 3 Speidels. It gets...

Appreciate the replies all! Challenge is that there are plenty of unboxing or first brew reviews, and hard to find information from someone that's actually used the product for a year or three. Even harder to find someone that has multiple systems to give good end user feedback. I am kind of a...

Big topic and no one size fits all. What I think I'm looking for in descending order: price. I can spend but am frugal at heart. Like to keep the fermenter itself under $200 but realistically can afford a lot more. ~7 gallon/30L yeast harvesting trub dumping weight (50 pounds is about the max...

Here is a white labs guide to blending yeast strains. I think that because they use the example of WLP002 and WLP007, that this "proves" the provenance of the WLP085 blend. I've asked a few White Lab folks over the years, and none will 'fess up to what comprises the WLP085 blend. I actually...

1469 West yorkshire is a great yeast for smaller beers. White Labs equivalent is vault strain Essex. I am going to try co-pitching both of these. I found S-04 and WLP017 combo to be superior to either pitched individually. These are supposedly two different whitbread strains, so I just...

That looks to be good fun. Just curious, do the lots typically go for the minimum price or multiples thereof?

I like to take it backpacking, so I can share with everyone, and I mean everyone, on the trail. ;)

Recipe, tips and tricks please! I love pita and this sounds pretty awesome

I am fortunate to have a top of the line Miele induction stovetop. It heats up much faster than gas. Have to watch that sucker closely for boil overs.

Fuggles isn't for everyone. EKG is at least non offensive to most, and perferred by many. You can also try doing a "suicide" with a bunch of different English hops to get an "average" flavour. Tony's Pre-1970's Boddington uses quite a mix, and when I brew it I use a dog's breakfast of whatever...

Chevallier is pretty nice me thinks. You could always pitch a clean up yeast such as notty after most of the fermentation is completed. That ought to make all the yeasties drop out.

Basic Brewing Radio has a session on Ethiopian Tej mead: from November 12, 2020

Just replying so I track this thread. Awesome project.

Had a couple of really nice beers in a couple of local places with @Northern_Brewer, who decided to grace the Pacific Northwest in probably the best weather of the year. He kindly brought a couple of bottles of yeast conditioned Fullers and Shepherd Neame to reculture as soon as I have time...

what is an oxymoron? :D I kid and a good excuse to share a Barclay Perkin session imperial stout: Let's Brew Wednesday - 1921 Barclay Perkin IBS

You might want to try the combos with different beers so you may have different results. For example, a bitter vs porter. WLP085 (WLP002 + WLP007) strips out chocolate malt flavor. Never noticed until I did a yeast off on a porter, and the WLP0085 was a totally different beer and not in a good way.

Holy crap, Ron got taken care of in Seattle. The first hotel is a former catholic seminary that was converted a year or two ago. Pretty pricey I understand and the park is nice. And Ron had a burger at Dicks. Dicks has about 6 locations in Washington, including one in Spokane my grandmother...

If you like the taste, then that's great. That said, 1017 is way too high for my tastes. You might consider hitting it with Nottingham or another yeast to see if you can bring it down a few points.

Good luck with that! It was too much yeast for me. POF+. I made several batches. Some were pure saison. Others started out nice and two months of bottle conditioning morphed into something not for my palate. I gave up as it is much too finicky a yeast for my poor talents, and frankly was never...