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How exactly does one go about asking a local brewery for some of their yeast? I've heard some breweries may do this, but I was denied at one of the other breweries that I asked. I only do 3 gallon batches and haven't/wouldn't enter any competitions with a brewery's yeast. I wouldn't want to impose..

This is certainly possible, although I usually am pretty careful about thoroughly rinsing used bottles with hot water and regular dish detergent (I know I know). Then I let the bottles and caps soak in a water/starsan combination for a few minutes before bottling. If I had a dishwasher, I'd use...

I'll chalk it up to the yeast. Unfortunately I've had to use the s-23 more often because my LHBS has been out of the 34/70. I'm usually pretty good with sanitation.

Yeah, it has me stumped. I've treated every bottle the same, yet some bottles will taste really good and definitely close to style while others taste exactly like a Hefeweizen. I've read some negative stuff about s-23, but they mostly have to do with that yeast producing a batch that is more...

One time, I had a momentary lapse of judgment and I forgot to use a 3 piece airlock when cold crashing (I left my blow off tube on the fermentor). Long story short, I sucked up ALOT of water/star San directly into my beer. I wasn't going to wait 6 weeks after lagering to see how bad I messed it...

I posted this in the all grain forum and had no replies... Brewed a 3 gallon AG Munich Helles. Used 2 saflager s-23 dry yeast packets. Had a normal fermentation (52 degrees on the temp controlled fermenter) and a 35 day lager period. 3 weeks room temp bottle carb. Came out very well for the...

I posted this in the all grain forum and had no replies... Brewed a 3 gallon AG Munich Helles. Used 2 saflager s-23 dry yeast packets. Had a normal fermentation (52 degrees on the temp controlled fermenter) and a 35 day lager period. 3 weeks room temp bottle carb. Came out very well for the...

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Brewed a 3 gallon AG Munich Helles. Used 2 saflager s-23 dry yeast packets. Had a normal fermentation (52 degrees on the temp controlled fermenter) and a 35 day lager period. 3 weeks room temp bottle carb. Came out very well for the most part. Only issue is that I'm noticing some bottle to...

Great pics!

Thanks! I've actually never done an ale, I jumped right into AG lager brewing. I'll be interested to see what the s-23 does. My LHBS was out of 34/70 (I don't understand how) so I figured I'd give it a shot. I wish there were more dry lager yeasts available. Not really sure about using liquid ones..

Thanks, I huess I'm just conditioned to think lager ferms should be boring.

Thanks. Here's a look at it after only 48 hours (this is a Helles by the way). I'm also interested in seeing how the s-23 is going to work out. Heard lots of negatives about it.

I just don't get...why my LAGER fermentations are so active and "showy". I had always used fermentis 34/70 dry yeast and seemed to have very active fermentations despite holding ferm temps at 45-50F. Originally, I was pitching my yeast into wort that was too warm (70F). This latest batch...

You're absolutely right about that. I've certainly not been perfect in any of my brew sessions and the beer turns out well. I would, at some point, like to enter a HB contest so I'm trying to really perfect the process. That acetyl presence would almost certainly sink me in any competition. I...

Your beer must be amazing. Great work.

I was always under the impression that time was of the essence when chilling the wort. I would hate to think of all the horrible things that could go wrong when leaving the kettle in my fridge for a few hours. My roommate would probably drink it.

The ground water just might be too warm. It cools super super slowly once it hits about 80. I can't imagine how long it would take to get to 50. I live in northern PA, I'm surprised I'm having that issue.

Great info. Thanks.

So much science involved!