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I started reading this thread and saw lots of discussions about Equador so skipped most of the comments - if this has been said already, i apologise. In South Africa we grow hops under lights see here https://www.countrylife.co.za/localflavours/farming-hops i don't know how much the original...

If I was forced into answering the OP based on the stats given (like threatened with not having beer for a week) I would say you are fine. If in doubt, try a little rousing and raising the temp for a few days.

I think the dry hopping is only issue if you pitch onto a whole or half of yeast cake. I have used 4 heaped (as heaped as yeast slurry can get) table spoons of slurry and pitched that directly to the wort many times and it has worked fine. The point being that whatever hops is in 4 table...

No, the highest ABV of any of the beers was about 6.7% which is way lower than the tolerance of both yeasts. The batch that i split came out at 4.6%. If the beer is 8% and higher i will double check with the hydrometer, otherwise I am just happy to know the FG is terminal. I think there is...

Thanks. I think this is the problem. I measured the FG using a refractrometer a few times and it was stable. However, it was a bit higher than the batch with the 001 - and it is a relatively light beer so no reason for the difference. I will keep this in mind as i definitely want to use...

I can't believe the answer to the above question is yes. I am asking it because I am going over my brew notes and have seen that when i have primed with 6.8 grams/litre of beer with WLP 001 the beer has come out nicely fizzy - just how i like a beer to be: properly fizzy, but not enough to make...

If they do use a different yeast to condition the beer then that is the yeast you will harvest. So while Didinho makes valid points, you won't be able to create a clone as your yeast is different. There is a small chance that some of the original yeast will still be in the bottle - but I...

I bottled last night. The base (before potion) beer tasted awesome and the final beer tasted very good too - but i couldn't pick up any ginger. This is despite adding about 60g to the potion after a few days. Perhaps the other spices overpowered it? I used a coffee plunger to squeeze all the...

I have done two batches where I split it into 2 fermenters and used S04 and S05 - one was an american amber ale, the other an american brown ale - there was a slight difference in the hops (the s04 subdues it) and sweetness (s04 attenuated less). However I am not sure i would have picked them...

With that amount of sugar you are going to get a nice alcoholic gingerbeer. I am interested to hear how the pislner malt adds to the flavour - that's one ingredient I would have excluded. I think the spices will work well, but what gave my ginger beers the edge was a teaspoon of paprika or...

One other thing - I used to mix the priming sugar with 125ml water because I thought less priming solution will have less impact on the flavour of the beer:p. The problem was the solution was often almost like a syrup, especially when I wanted a well carbonated beer...and sometimes this...

Best advice I ever got on this forum is don't factor in temperature and use between 5.5g and 7.5g sugar per litre. 5.5 grams will give you a very mildly carbonated beer, 7.5 grams will give you as fizzy a beer as you would possibly want. So choose somewhere between that fits your style...

Monday was brew day. I hit an OG of 1.075, which is a bit disappointing, but I also know I still have to add the vodka which I am sure will take the alcohol up a notch. I made the potion on Monday and opened it to smell it just now - the all spice dominates but I can smell the other spices too...

Ok, I have started my yeast starter (WLP 001) for this brew an hour agoe and its already bubbling! I need to complete the shopping list still - the recipe says a Vanilla Bean - i presume you take one bean and scrape out all the seeds in it into the potion (and put the skin of the bean in too)...

Puts my split batch with WLP001 and WLP 530 in perspective - the 001 has dropped noticeably clearer, but what you got going here is fascinating.

If fermentation hasn't begun - do that again, but times three. Seriously.

As you can see from the responses, what you have done is not advisable or ideal but you will be fine. I think the WLP yeasts are robust enough to handle 80F. I don't know if its too late, but I think the only thing you can do now to improve the fermentation (if fermentation hasn't begun) is...

Right. I hear you loud and clear SIR! I actually didn't think it was possible so will revert back to that thinking...

Hi I may not be following forum rules/etiquette (so let me know if i am not)...but this appears in one of the HBT articles Is this possible? Are my bottle conditioned beers that have been in the fridge for six months at risk of this too?