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Did a co-sour gose with this yeast and Lallemand Sour pitch. Attenuated only around 72%.

Interesting. I double checked with them and got the same reply. I'm attaching a. document of all strains + equivalents + origin.

Are Are you sure? On their website (look at the tags on the bottom) it seems like it's from the framgarden, not ebbegarden? https://www.imperialyeast.com/organic-yeast-strains/yeast-types/seasonal/pog/ Very interested in more reviews.

Cool that I don't have to worry about the contamination. Yeah, whirlpool hops is not equivalent with dry hop or a tea though. I guess there's no possibility. Thanks though!

Very interesting. So I don't risk contaminating my cold side equipment with l plantarum? Given I clean and sanitize as I would with yeast (chemipro oxi and star San)? One thing I don't like with this method though is that I cannot use any whirlpool hops. I was initially wanting to add whirlpool...

Great, thanks. I am well aware that we want to kill the lactos, I was just wondering whether there are any volatile compounds we might want to drive out of the beer.

Hey guys. I'll be brewing my first (kettle) sour soon, a gose. Now the recommended procedure (https://www.lallemandbrewing.com/docs/products/bp/BEST-PRACTICES_KETTLESOUR_DIGITAL.pdf) is to boil the wort for 2-5 minutes, cool, pitch the lacto, and then boil (longer?) after 24-48hs (48 for...

Hey guys. I'll be brewing my first (kettle) sour soon, a gose. Now the recommended procedure (https://www.lallemandbrewing.com/docs/products/bp/BEST-PRACTICES_KETTLESOUR_DIGITAL.pdf) is to boil the wort for 2-5 minutes, cool, pitch the lacto, and then boil (longer?) after 24-48hs (48 for...

Green Bullet is a great NZ bitter hops in my experience.

Well the water is a blend apparently, just confirmed that. That's why he sent the water to a company that analyses water. The upper values were measured. So shall we just use them and stop caring about the error message?

Hi, Ive got the same issues. Its saying the water report of a friend of mine is unbalanced. This is what I have: pH 7.65 Nitrate 4.4 ppm Total Hardness (as CaCO3) 387 ppm Calcium 109 ppm Magnesium 22 ppm Sodium 29 ppm Chloride 94 ppm Sulphate 56 ppm Alkalinity (as CaCO3) 311 ppm Accoring to...

Has anybody tried this yeast in a NEIPA?

Has anybody used toasted flaked oats in this style?

Dry yeast: Hast anybody tried yeast that cannot convert maltotriose? I'm thinking about giving Danstar Windsor or Danstar London ESB a try.

I used Galaxy/Denali/Apollo in my latest NEIPA with M36 yeast - looking forward to it. It's still in primary.

In case the ferulic acid rest is also a proposed part of the "upping the banana"-process, I should tell you that that is not the case. The ferulic acid rest will result in upping the clove, not the banana.:ban:

Hey thanks for the answer. Do you have any hard facts on that or is it just hearsay? I've read that other people assume it's a dry WLP 007 - and others that say it's Nottingham... How far does it attenuate for you? According to its data sheet it should attenuate 77-82 % (which would be the...

On a different forum (ba or aussiehomebrewer, not sure) they said that M42 (M07) is in fact the same yeast as Danstar Nottingham. Does anybody have further information on this? Thanks!

Well yeah. At least that's the information spread here in Germany. It's supposed to be the Doemens 479 strain, which is the Weihenstephan W68 strain, which is the Wyeast 3068 strain. :mug:

Yes there are. Danstar Munich Classic - dry 3068. And also imo the M20 (no idea why this thread says its a bad yeast). greets from germany