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Have you brewed the beer already? I was wondering how well wy1318 fermented the sour wort?

I measured it two weeks after the primary fermentation seemed to be done. One week later it was still at 1.012

Here you go: Batch size: 12 liter (3.17 gallon) Boil Time: 120 min SG: 1.080 FG: 1.012 ABV: 9.0 % EST IBU: 54 EST Color: 96.8 EBC Malts 2000 g Pale Malt, Maris Otter (Thomas Fawcett) 41.8 % 500 g Munich I (Weyermann) 10.5 % 500 g Beechwood Smoked Malt (Weyermann) 10.5 % 400 g Oak Smoked...

Never thought of that. And never experienced this in the past. All beers I brewed in the past attuenated to the predicted range. Except for this one. The previous beer in the fermentor was indeed a saison. It was fermented with WY 3711 French Saison yeast, so it could be plausible that my...

I used raw nibs and roasted them for 20 minutes at 100 degrees Celsius and added those directly to the secondary. Roasting them should kill most of the harmful organisms. At first I added the raw nibs without roasting them first, but it did not add the chocolaty flavors that I was looking for...

Looks like you brewed a gigantic brownie! Lol! Looks tasty though. I brewed a chocolate stout 2 weeks ago with 70 grams of unsweetened bakers chocolate added to the boil. Two days ago I added two vanilla beans and 100 grams of cacao nibs to the fermentor. Like day_trippr there was only a small...

Omega London VIII yeast should be similar to WY1968. I recently brewed a stout with it and like to share my experience with it. To my experience the flavor profile is similar to wy1968, but this yeast attuenated a lot more. It got my 1.080 stout down to 1.012 which compares to 86%...

I'm aware that Brett can produce acetic acid with the availability of O2. This morning there was definitely more activity. The airlock is now bubbling once per 20 seconds. I'll let it go from here because the yeast will continue to replicate and fermentation should get more vigorous soon.

You must be psychic. I do have a gravity reading of 1.007 :) Sorry for not being clear, but I racked the beer twice. First to another carboy because I needed the yeast cake. The second time to a carboy with fruit pulp. The beer was crystal clear by then, so I assume that there is not much of...

About 70 days ago I brewed a beer which was fermented with German ale 1007, WLP650 B. Bruxellensis and some yeast which I cultured from a bottle of Sofie (Goose Island). I racked this beer to a secondary fermenting vessel after about 30 days, because I needed the yeast for another brew Three...

I bottled the 14th of May. SG was 1.010 by then. 85% attenuation. Because the fermentation took forever I was slightly concerned about the yeast being not entirely finished, so I aimed for 1,8 volumes of CO2. On the low and safe side. 1,5 weeks later the carbonation was perfect, so I stored...

Did you cold crash your beer before bottling? Normally I would do a cold crash, but I'm not sure if this beer would benefit from it. It will probably be long gone before autolysis kicks in.

How long did it take from brew day to bottle? When I checked the airlock activity yesterday it had slowed down to a rate of once per 16 seconds. A few degrees higher seems to help the yeast finishing fermentation. I hope to bottle tomorrow or the day after.

Thanks, great information. I ramped it up to 78F and keep it there for two or three days. We'll see where it gets me. I thought that this strain would cope well with the colder temperatures. Lessens learned​. Nevertheless the beer tasted great, so I'll definitely be using WLP644 again at...

Yes I have temperature controlled fridge for fermenting my beers. I started at 65F and heated to 72F over the course of 5 days. Never changed it since then. I'm afraid of letting it go warmer, because of the the dry hops. Perhaps a few degrees won't matter after all. I'm currently at close to...

Despite the risk of oxidation, I just went on with it and took a gravity reading today. It's now sitting at 1.014. Three points down in eleven days. I'm not sure how long that took. Could be eleven days or three days. I'll let it sit in the carboy until this weekend before taking another...

Hi, my first post here. On the 17th of April I brewed a batch of a NEIPA and used WLP644 Saccharomyces Bruxellensis Trois for pairing its fruity flavor characteristics with the fruity hop flavors. Batch size: 17,5 liter (4,6 gallon) OG 1.072 IBU: 83 (according to BeerSmith) Measured...