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Rock on. Brewed with this yesterday and it worked great. https://www.amazon.com/dp/B0DG5GKJKB?ref=ppx_pop_mob_ap_share

I just bought a Bluetooth wireless probe for my mash tun. I’m either going to vacuum seal it in a bag and toss it in or toss it in a mesh bag on string so she doesn’t get lost

The corn starch is crazy.

how did you like OYL-026 french saison yeast? I made a saison, still in primary, and am excited to try it. Pitched at 65 and let it rise to 80F

This is my 3rd or 4th bad experience with white labs. Dry yeast wlp860 munich. Pitched 4 packets at 55F and cooled to 50F. 62 hours in and no changes in gravity (tilt) and no visible signs of fermentation starting. After pitching $40 worth of yeast i’m not willing to toss more in. Fingers...

Cheers. Thanks for replying back, looking forward to hearing about your saison

interested in how your lallemand farmhouse saison turns out, OP. I ended up here searching for someone experimenting with this yeast and using alpha amylase in the mash to drive fermentability. Alpha amylase + sugar should get you there? You may not have brewed yet.. but interested to hear...

With W-68, did you tinker with pitch rates?

I hear you

I was expecting a higher final gravity (1.056)… even then I understand it’s still a healthy pitch (didn’t read SG until Tilt was tossed in). We’ll see. Will likely harvest the yeast and brew again anyway so.. experiment it is. I haven’t overpitched a hefe to tell you the esters will be...

Great thread. I’m fermenting a dunkelweizen with w-68. Cooled wort down to 60f, pitched 3 packets (6 gal batch) and let free rise to 71 at peak fermentation. Big pitch on 1.048 wort.. Letting this finish up and can’t wait to drink. I’ll try to remember to report back w/ yeast flavors

Thanks for the rebuild picture. I came here because I had a leak. What worked for me was stretching out the spring so the stopper has more pressure on the tip. Solved my issue of foaming out after each pour.

I have a 2-step starter of Munich 2308 going now. I would love to see ~80 attenuation w/ the helles I’m using it in. Do you remember if you preferred this yeast over others?

I watched that clawhammer video, I'll revisit it and look for the helles link. I'll report back and let you know how my helles brews turn out. I have one in the fermenter. Turning out another one this Sunday with malt and yeast I haven't tried yet - Barke pilsner and Wyeast Munich 2308...

I just bought this in search of brewing my ‘white wale’ helles bier

Fixed, thank you

I tossed a pack of S-23 on my 34/70 yeast cake and racked a munich helles onto it. Figured I’d try a blend, we’ll see. I’m hoping the touch of S-23 add some mid-palate depth. Fermentation temps quickly dropped to 47F after pitching and holding 49-51F for the first week before a D-rest.

I brew 5 gallon batches. New electric AIO homebrewer, 9 to 10 gallon propane homebrewer. Propane brew day comes around once a year to serve an annual BBQ smoke out

Happy IPA day. HB NEIPA, DDH

Hb märzen. No chance there’s any left come september