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Gravity sample was 1.019 yesterday evening. OG was 1.069 and pitched a 1 L starter ...mashed at 156. I'm assuming the high mash temp is what is causing the slow fermentation as the diastaticus is still munching at the longer chains. But damn i pitched the yeast 11 days ago. Anyone else has...

Plan on taking gravity readings tonight and in a few days

First time giving this yeast a go. Pitched last saturday at 60F and free rose to 66 them bumped 2 degrees per day until at 71 ... this thing is still bubbling! Bubbling quite slowly, but still noticeable activity. Has anyone else experienced longer fermentation times with this yeast? I'm...

Does anyone have an equipment profile for this for BrewFather or Beersmith?

Hi all, I'm hoping to lay down an IPA using the Brew Magic next week. My cousin and I are borrowing it from a local brewery. Does anyone have a tried and tested equipment profile on either Beersmith or BrewFather? Also, any links for .pdf manuals would be super helpful along with tips for a...

FWIW I had King Sue from TG lately and it definitely is reminiscent of S04 and even somewhat similar in aroma to TH.... which is where the blend comes in at TH that sets them apart from other breweries using S04. ALSO... I liked King Sue so much I looked for a clone recipe, but did not find...

How does using T58 for conditioning effect the flavor of the finished beer?

Also, Nate has stated that he doesn't like munich in IPAs. They even did a curiosity beer with it (don't remember which one but it was an earlier one for sure).... Now we know grainbills have changed and all so take it with a grain of salt. I've used munich for color and depth some of my IPAs to...

Do we know that is from vorlaufing for sure?

I'm not handy enough for that and I don't have space for two :confused:

I encountered the infamous issue where the the cord fuses to the connect box and I was sent a new unit, but I'm not sure what to do with the old one. Any suggestions? Also willing to sell it with all parts included if anyone is interested.

I know some people are apprehensive about sharing their experiments and results, but that is what this whole thread is about. Want to try blending post fermentation? knock yourself out. Pitching yeast blends etc? Go ahead. But sharing results is the only way to make progress. If you want to...

Yeah roughly. I'm pretty sure someone else has tried staggered pitching in this thread and they didn't really like the results so I need to go back and see how this person tried it and adjust from there. The book "Yeast" goes into a little more detail but the general idea you'll see below. My...

@Clyde McCoy your work is very appreciated here! Same goes for @isomerization. None of this would be possible with out lab savvy gents such as yourselves. Considering the dominant flavors that come from T58 and Wb06 (assuming this is even being used) I feel like they're either used in...

Agreed. Maybe they are no longer naturally carbonating.

In my experience Ive had some beers with notable yeasty looking sludge at the bottom and others that have not. This is probably just due to where it was in the packaging line. Also, Ive been to TH a lot and also do my best to study their setup to get insight and more so admiration. Ive never...

Based on looking at the temp panel they could be pitching at lower temps and raising the temp slightly each day similar to a saison fermentation. Wouldn't hurt trying to pitch S04 with a small amount of T58 and WB06 at like 59-60 and letting it increase each day up to about 66. I brewed a...

FWIW I've had liquid yeast arrive and sit in my entryway in mid August in high 90 degree weather. Creating a starter has never been an issue to revive and still made beer without any off flavors and poor fermentation that I could see/taste.

Fermentis S04 drops like a brick - would be great for blond ales. I brewed an IPA with WLP001 cal ale yeast and it dropped surprisingly well too unlike US-05 which is known for taking a little longer. I dont brew a ton of lagers so I cant speak to a good floccing lager yeast but I know there is...

Damn right. Let’s us know how it turns out!