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Thanks for the information on both of those yeasts, Dave. I think I will probably go with WLP029, as I've been meaning to try that out for a while and it sounds like its pretty different from Wyeast 2565. For the next Alt I brew, I'll definitely use 1007. I plan on making a ~600 mL...

Thank you both for the quick responses and suggestions. dmtaylor--do you find that WLP029 produces noticeable esters at 62? In your experience, what are the main ways in which WLP029 and Wyeast 2565 differ? porterpounder--I had not considered Wyeast 1007, but your recommendation + the...

I'm trying to brew a Schlafly Kolsch clone this weekend. Schlafly's website lists the following ingredients: Grains: Pale, Wheat, Munich, Carapils Hops: Hallertau Tradition, Perle Yeast: Koln brewery yeast strain (fermented at 62 deg. F.) Also, it lists the beer's profile: 6 SRM...

Thanks for the quick responses. No diacetyl precursor detected (that's a really convenient/simple test, btw, thanks for the link). I really don't want it to produce anymore alcohol (even if it is so inclined) so I'm going to crash it so the yeast go dormant. Good to know that I can let it heat...

Heres what's going on: I've got a pumpkin ale that's been in the primary for 8 days now. Ended up mashing low (145ºF) because my thermometer was reading ~8º hotter than the actual temp. Not ideal for this particular beer, but not the end of the world. Also, I added a cup of maple syrup at...

This is my first time using gelatin to filter my beer. I've scoured homebrewtalk forums and have found a plethora of useful information, but still have a couple questions I was unable to find the answer to: (1) Which substances specifically does gelatin filter out of the beer? (I.e., yeast...

Thanks roastquake. Its a 5 gal batch, I added .6 oz at 5 min and .4 at flameout. I think I'm going to let it ride for at least another week. However, I did just rack ~1 gal over 1lb of strawberries in a 1gal carboy as an experiment. After that secondaries i'll give it a try to see if it had any...

I brewed an American Hefe last week and added about 1 oz of lemon zest. I took my FG reading today (hit target, which was great...but) when I sampled my beer it was way too lemony. Its astringent; tastes like biting into a lemon peel almost. but for the over-zestiness this would be a delicious...

Thanks, everybody. I kind of averaged out everyone's recommendations to serve as a baseline, then made some substitutions based on my own discretion/experience: I ended up using .25 oz of ground coriander (I wanted to err on the side of less than more) and I used .5 oz bitter orange peel (the...

I'm brewing [something like] a Belgian wit tomorrow, and I was planning on using orange peel from freshly peeled oranges (or clementines), and ground coriander. Question 1: How much orange peel should I use? Question 2: How much coriander should I use? Question 3: at which point(s)...

Thanks, everybody. I'll give the 3944 a try, fermenting around 66-68. I'm just too skeptical/have had too many bad experience going over 70. I don't think I under pitched my American Hefe, I think I was just [unrealistically] expecting something closer to 1056. Since that experience...

Thanks, blizzard. Any recommendation for a good belgian wit yeast & suggested ferm temp for that yeast? I was also considering 1056--it's my go-to yeast for many beers, especially ones with spices.

I want to brew something along the lines of blue moon/shock top. I really want the orange peel and coriander flavors to come through, so I don't want much clove/banana flavors from the yeast. Hence, I plan on using Wyeast American Wheat (1010). The rub: I've used this yeast before in an...

Thanks. Its still going strong at ~54, and I'm probably going to bump it up to ~60 once fermentation has noticeably lessened, and let it sit for a week at that temp. If I still haven't reached FG, or if there's any hint of diacetyl in my sample, i'll bump it up to 68 for ~48 hours. I dont...

I made an 800ML starter on for a smack pack of Wyeast Kölsch (2565), which I let sit on my stir-plate for 30 hours and then pitched into my brew last evening after beer had cooled to ~65. The beer is sitting in my Fermentation chamber right now, ambient temp ~49, and it's fermenting like crazy...

Good idea, I'll just do that. Thanks.

Yeah, that's what I've been doing too. I was afraid that might be the answer, but oh well.

I purchased a Johnson Controls a few months ago and use it in a Mini-Fridge to create a temperature controlled fermentation chamber. It works incredibly well at controlling temperature, and my beer quality has drastically improved. I've done about 10 beers using the controller in my...

Sounds like a plan. Thank you for the quick response!

What's the time-schedule for this?