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So i've had a pack of this yeast lying around in my keg fridge for yonks - the pack is dated 20th January 2016, so quite old. I'm wondering what kind of starter (if necessary) I can make for it? Beersmith calculates the Sacch viability as 10%, but i'm not too sure on the lacto viability at this...

That was exactly my thoughts, the krausen was a good inch thick so I was very confused. I pitched a fairly fresh vial of yeast, though no starter was made. I think the combination of that plus my high temps mashing must have caused it to stall. I took the sample via hydrometer. My ferm chamber...

Hey guys, first time poster, long time lurker. I've come here as there is a wealth of collective knowledge surrounding wilds/sours etc. So here goes. I brewed up what was meant to be a rustic saison with TYB Wallonian Farmhouse, it was a low gravity beer, OG was 1.038. All went OK on the...

Self explanatory..