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I gave you an opportunity to convince me!

You've piqued my curiosity. What's so special about this yeast in particular?

Need to give a shout out to Imperial Yeast here. I had a question on starters / harvesting / repeated pitching regarding A24 because of its blend of conan and Sacch trois and perhaps differing propagation rates of the individual strains and within 24 hours I got this response: Hey Andre...

Sipping a 1098 version right now. Not overly thrilled with it. I changed too many variables. Did the off yeast dry hop and this thing finished higher than I'm used to at 1.013 @ 5.8% ABV. It almost tastes like diacetyl but I did the test (which I've NEVER had to do) and it think hot one mostly...

And as I understand it with Dry Hop you pitch at 68, free rise to 70-72, day 3 or so ramp to 76? If you say so! Same with Citrus? The only other yeast I've used that high is the Wyeast Saison 3724 and I think I finished it off at like 90 haha.

Damn. Last time I was at the LHBS I grabbed Citrus (=WLP644) because it sounded interesting. I should have grabbed the Dry Hop instead maybe.

Which is your preferred yeast? I've used 1272/BRY-97 and it's not bad. I like it for other beers. I got tired of 1318 and just tried 1098. It's not cold or carbed yet but it shows a lot of promise. It ferments out VERY fast. Also going to give WLP644 a shot which could be interesting.

To me, the water is the only common variable between the starters and the beer. What could cause the starter to taste like that? Is there anything else in the that could be adversely affecting the starter / beer? I mean, it is pretty soft. This one is really puzzling to me because the bitterness...

I've recently moved to the Seattle area. Prior to moving I'd made 50+ batches and had honed my process to a point where I was very happy with the results. This process used an RO system as Edmonton water was somewhat hard and alkaline and I wanted to remove that variable from my process. I...

I'm going to try the soft crash and transfer. It's the most different from what I've been doing. First time with 1098, citra simcoe combo and modified grain bill as well so this should be a fairly different beer.

Ok. I thought it had something to do with the yeast being present as well. Worth a comparison maybe.

I'm not talking about crashing the yeast. I'm talking about fulling transferring the beer off the yeast prior to DH. I'm using cornys with the clear beer floating dip tube to ferment in. They leave a bit at the bottom. That, combined with the fact that there's always liquid entrained in the...

I listened to Episode 75 of craft beer and brewing featuring Odd13 Brewing. Recommend a listen if you haven't already: https://beerandbrewing.com/podcast-episode-75-odd13/ Some interesting stuff to unpack. One, he describes bio transformation having a "more rounded" hop flabor vs traditional...

Bumping up an old thread. I'm moving to Seattle very soon, most likely to the Green Lake area. Here in Edmonton alkalinity is in the 120ish range. My opinion is an RO system is a must for consistency and it greatly improved the quality of my beer. But reading the above water reports suggests...

I'll be relocating to the US and I've got a fairly large collection I'd rather not give up if possible. But I will not travel with it if it's going to be an issue. I couldn't really find anything on it out there. The other question is the equipment: the kettle, kegerator, kegs, co2 tanks (will...

:drunk:. My apologies gents. I did a full mash and my head was in that space, hence my irrelevant comments. Carry on!

The only thing I would say is 175°F is getting quite close to the temperature where DMS can occur more rapidly. Any reason for that number? 165°F would be safer and is still well above pasteurization temperature. Check this out...

Brewed one of these last night. Full mash: 4.5 gallon batch 6.5 lb 2-row 2 lb white wheat malt 6 oz Honey malt Brought it up to 165 after the mash and steeped 2 oz Columbus for 30 min before chilling. Hoping I get a bit of perceived bitterness from that. Pitched 1318. Going to DH with: 3 oz...

I'm almost ready to serve a Vienna Cascade smash after drawing inspiration from other threads on this topic. 1.059 OG .5 oz at 60 1 oz at 10 1 oz at 5 1 oz at FO 2 oz dryhop Fermented out with 1272 to 1.011. It's still carbing up but from what I can tell its absolutely delicious. I should...

This is how I am too. I really enjoy the process and its refinement. I started brewing in October 2017. I did one wort kit and was extremely disappointed with the lack of engagement so I dove in head first with all grain for my second batch. Believe it or not, I've done almost 50 5gal brews...