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The Saison was at 1.018 with in 5 days. Once I keg the pale and clean My SS brew bucket I’ll transfer the saison to that fermenter and add my homemade white peach purée.

Brewed over a week. Got 1.052. Hit 1.012 in 3 days. Day 5 added 5 oz of galaxy. It’s now at 1.008. Kegging in a couple days. Taste great!

Updated and brewed. 1.062 10# Thomas Faucet Maris Otter 1# Crisp Pale Chocolate 8oz Roasted Barley 8oz GW C75 2# Flaked Oats It’s been a week and at 1.030. Hoping to get around 1.022-1.018

If you are using BeerSmith just make a 6-6.5gal batch. Include your trub loss and hop absorption. Maybe add more dry hops and add more to the end of the boil. It’d be a good way to figure out what works for your nose and flavor. Beer looks hazy good.

Cool I’ll try a half cup for my next batch. I plan on splitting this with my friend. So I’ll just measure 4 8oz mason jars.

Cool I’ll try a half cup for my next batch. I plan on splitting this with my friend. So I’ll just measure 4 8oz mason jars.

Thanks for the information. Looks like I need to buy the Yeast book. This yeast is a 4th generation. ph of 4.3. The brewery did say the yeast is very active. Also it came from a stout beer. This is the brewery’s main house yeast.

I just picked up 32oz Crowler of 1968 wyeast from a brewery and I have the same questions. I also want to separate it the yeast into mini mason jars of the right pitch rate for beers being 1.060-70 5-6 gallon batch. Any help would be nice. I know this thread is old.

I work in Palo Alto right now. Interested in the 1.5 gal keg, refracto, kettle, grain container, etc.

I use a dust pan and a spoon.

Darkness is equivalent to Irish ale yeast. I’ve used it in the past on a couple stouts. It’s a beast. I have a lot of northern brewer. A friend filled up a ziploc freezer bag full of it. Idk if I’ll ever use it all up.

I think I’ll do the 10% RB and Pale Chocolate combo. I have more C75 to bump it up. Forgot to add that I’ll be using Darkness from Imperial Yeast.

I could add more Munich. Possibly up to 7-8%. I believe the roasted barley I have is a higher L than 300. I can call my LHBS and find out. If it is higher L what should I decrease it’s down to?

Yo! I’ve been working on this stout recipe for a couple weeks. With more time to work on recipes than actually brewing I’ve came up w this. 6 gallon 1.060 OG 33.7 ibu Thomas Faucet Maris Otter 73% Roasted barley 5.6% Crisp Pale Chocolate 5.6% Weyermann Munich 4.5% GW C-75 4.5% northern...

Kviek yeast is what’s up. I used the horindal from giga yeast. I fermented what was intended to be a helles in 3 days at 85. I did start cool then ramped it up. Crystal clear beer after a week. Definitely see what giga has to offer.

I figured with the wheat and oats that would create enough body and head retention.

Ditch the crystal and cara pils.

You could layer base grains. Pils, maris otter, Golden promise, or 2 row. Throw in some Munich and wheat.

I’d honestly drop them in at 180 for 20 mins. You could layer the hops too. Half at 180 for 10 mins then half at 165 for 10 mins. Yea if you have the time to look into water chemistry check it out. You can definitely get the most out of your hops with just adding some gypsum and calcium...

Recipe looks good. If you want more body bump your mash temp to 150-152. What temp are your adding your whirlpool hops? Are you adding any minerals to your water? Other than my questions just brew it! Would love to hear how it turns out.