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Not sure if this has been posted here before but I have had great success using hothead ale yeast and fermenting in my garage. Usually 80+ degrees. I mash in around 157 to account for the extra attenuation. Ferment 14 days. In bottles for one week then straight to the fridge. Awesome...

When I started using 100% RO water I thought it was a good idea to start using this, so I have ever since. Haven't tried to prove if it is necessary or not.

I fermented it at room temp which was between 70 and 74 if memory serves me right. I am going to try my first bottle this weekend. I will report back.

I recently bottled my WLP611 Nordic Yeast. I didn't get any of the banana flavors people were talking about. More fruity(cherry/apple maybe) with a very slight clove presence. It was yummy and I can't wait to open a bottle soon. I did Weizenbock recipe thinking it would have the banana...

He's not Asian? Hmmm. Guess that goes back to the memorable cast comment. lol.

Same here. I remember the Asian guy finding a map and tell some one about it. But I don't remember anyone handing out an address. Can some one shed some light on that one?

I think your beer will still come out just fine if you scoop out your end weight. Maybe a little maltier/sweeter than planned or maybe a little less... or maybe just right. I wouldn't worry about it too much.

There are a lot of different honeys out there.

For you cabbage roll lovers out there. My wife found a Yugoslavian cookbook at a book sale and there was a recipe for this in there. Its called Sarmas. I had never heard of this before. I wonder if this recipe is where the tomato version came from? Anyway it looks like a lot of work but...

Awesome! Congratulations! I am entering my first contest this month.

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That's probably a better choice. I have used Belma once also and it was undetectable with the other hops that were in there. I now only use it for bittering.

Nice write up and thank you for the link. The link for the rack you use is no longer available on amazon. Is the key here that it has to be 25mm rack? I ordered the soda bottles now I would like to get some thing to organize them nicely in the fridge.

Going to be brewing a Sour Rye. Inspired by Sour in the Rye. This will be my first time using any East Coast Yeast this one will be using (ECY01) Bug Farm.

I opened on of my secondary's the other day that is holding a sour wheat and it foamed up like crazy. I had about 2-3 inch head. My wife was sitting next to me and we were both really shocked. You could hear the bubbles popping.

Cool those are perfect, thank you. I have been wanting to downsize because my jars are pint size and the collection continues to grow. With 2 new yeasts in the fridge and 3 on the way room is becoming a concern.

I like this idea. :mug: And these jars would work perfect for that. What do you use to store the yeast in. You said vial but do you have link or something from where you got the vials?

I use this method every time. I prefer it because the yeast isn't seeing a high alcohol environment or coming in contact with hops which means less stress to the yeast. I have taken my Vermont IPA yeast out to about generation 6 with no problems. I have also used yeast that has been in the...

I brewed a hoppy saison with this yeast a few days ago. I used a fair amount of Amarillo and Fuggles. Its been fermenting in the low to mid 70's. Only time will tell.

How warm did you ferment this combo?