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Split a batch of saison couple of months ago. 3 gallons of it is sitting on brett bruxellensis (it has been almost 4 months since i pitched the brett vial in the 3 gallon batch of saison). S.G. was 1.007 and is now at 1.004. The taste is pretty great and was wondering if you guys think its...

Hahahahahahaha! Ok definitly will do

I like beers i my bottles and i like to give beers to my friends. Also like the "natural" carbonation. Yes it would a single 15gal in one cylindroconical fermenter, but might split them in three 5gal carboys for secondary fermentation.

Hi guys, im planning on moving to a 1/2barrel electrical system and was wondering if you guys have a solution to bottle this amount of beer. It would be the "refermentation in the bottle" (priming solution) technique especially when bottling belgian ales. Any ideas how to do so?

Temperature now is at 64

Hi guys, not really worried, just curious! I brewed a batch using WLP001. There was a high krausen at the 12-16hr mark (guessing, was not there to see it). Krausen was about 2-3inches high. Some of the krausen yeast had already started to dry up the side of the carboy. I had a wet towel...

Yeah its 5.3gallons

1.058-1.059 Made a 1 liter starter for a 5.3 liter batch, asked 217bill cells and with 1 liter starter gave me 219bill, but i gave it a 20-30seconds shot of pure O2, well see

Ya i prefer these ones too. It smelled a little fruity, which i guess is normal. Now the problem is there is no more electrcity (weird weather), so my starter is not going to be as great. Gonna inject pure O2

Just made a starter with wlp001 and i had to actually "press" the 0pouch of yeast to get it in. I shook the yeast before opening it to avoid big clumps, but the yeast was very viscous coming out of the pouch, any of guys had that with WLP001? (My first time with this yeast)

Yup, i use the northern brewer one

Nice! I had never seen these charts before! Pretty good to know if your priming calculator f*** up

Nah, its really my knowledge and treatment of this yeast that made my FG too high (mashing at 154-152) Also, I'm still confused how the residues in the bottle affect stability (talking carbonation wise)

For my yeast handling, i always do a starter a day ahead and always pitch a little more yeast the exact recommend pitch around 10billion more cells). I let it on the stir plate for 24jrs, pitch the starter. I use the swamp cooling technique for the first days of fermentation and good pretty good...

For Bishops comment, I will definitly do that for my next batch

I didnt particularly rushed the fermentation. I brew all grain. I just bought an oxygenation kit, which will probably help a lot. It is also good to know that this yeast has that certain behavior. I did not cold crash this batch, neither did i use kettle finings or gelatin.

Wow! My bad, i had misread everything! No hard feelings! Regarding my yeast treatment, i lost my information sheet about this beer, but i probably fermented this one at 68deg a along the way. Next time, ill these English ale yeast a little more like belgian ale yeast (attenuation wise). For...

I read what you wrote, dont be so insecure or judjemental. Its always fun to be talked to like an imbecile Your argument is valid, it is what i thought all along, no argument made more sense. I just felt that my last comment would be straight forward enough so that everybody could understand...

The more you talk, the more i believe the problem is oriented towards unfinished fermentation, which is something i'll have to explore and read about concerning WLP007. Which seems to stop fermenting almost when final gravity is reached.