Search results

So I just pitched a 2 liter of Ommegang yeast cells 24 hours ago for an All grain tripel that I am brewing. Pitch temp was 55F, hoping for natural warming to 66-68F. I have not opened a fermenter this early as by now I normally have rapid fire bubbles (5-15 a second) out the blow off tube...

I am looking for some tips on yeast selection for this brew. I cant seem to decide if I want american ale yeast for a very clean crisp fermentation or some sort of Hefewiezen. I really want the cherry and chocolate to come through very apparent, but smooth and not overwhelming. I dont want...

Has anyone in the buffalo area been able to successfully make a starter from yeast harvested in a bottle of Ommegang? I am looking for the yeast and would like to either purchase a jar or trade some beer for it!