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Just an FYI if you interested in the anvil crucible, anvil will have it 20% off on Nov 28. I never made the jump to a conical, but i was always intrigued by the blichmann cornical. Similar features to the crucibal except it has blichmann's sanitary valve, rather then the ball valve that's on...

I've noticed the thiols increase greatly with OG. If the thiols are too strong I would try something with a low OG or maybe sub some of the barley with an alternative such as wheat, oats, corn or rice. I have read that the thiol precursors are higher in barley, but i don't recall the source.

I find pale chocolate to be a bit harsh, I'd stay clear if you want something smoother. Cold steeping really cuts out astringency but, sometimes I think it it does too good a job. Stout needs a little bite. Mash capping can get you somewhere in the middle, all depends on what your going for.

I use a vacuum sealer to store my hops in mason jars, I have hops from 2012-2013 that are still good. I don't know if you can reseal the original bags, a lot of people reseal their hops in the vacuum sealer bags with success.

When using a new ingredient I like to keep things pretty simple so I can see what it adds. I think this yeast can be used in non-hoppy or hoppy beer. I just like having a baseline. As to this specific yeast in hoppy beers, I think the beer is going to evolve rapidly, as I don't find the...

I wonder if the the yeast character will be able to shine through that many hops. I haven't used starparty with anything hoppy yet.

I've used this yeast twice. I've used it on a cali common, which I mashed hopped with cascade. The flavor and aroma was intense guava with some dankness. It was way too much at first but the guava has really settled down, took about a month. The guava yeast character didn't work that well with...

Seems like the majority of grain mill issues come down to worn rollers. I use a corona mill, which is pretty much bullet proof, but you don't get the same quality of crush as a roller mill. If I was going to upgrade I would definitely be looking for something with harden rollers. The only lower...

I'm the food processor, 3 oz of coriander for 10 gallons of goze.

I've used sundew a few times. Overall I like it and am planing to use it again. It has a rather strong ester profile, but I would not call it strawberry like. It reminds me more of an English yeast. I've fermented in the upper 60s and low 70s and haven't had any sulfur or fermentation issues...

Is

This could be useful.

I have only used lutra twice. The most recent use, was a 2nd gen pitch and it dropped like a rock. I don't recall anything different from the first use. I keep my temps up in the upper 70s or 80s. I like it because I don't have to use ice to chill my wort in the summer to get to pitching...

I found the opposite with this yeast. It drops quickly and forms chunky blobs like some English yeast. I do get a bit of mustyness with it, which fades with some conditioning.

I just get the big chunks off and let the boiling wort take care of the rest. I don't sweat the sanitation on the hot side. I'm lazy and the effort to get the coil clean isn't worth it to me. To each their own.

I do it the exact same way.

I didn't even know weyermann had a smoked wheat. I've only used the viking smoke wheat in my gratzer. Have you used the viking? If so how does it compare to the weyermann?

I have a pack sitting in the fridge. I'm planing on making something light on hopping to get an idea on the ester profile. Lets us know what you brew and how it turns out.