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Hi everyone How long can I use a top cropping yeast? In "Yeast" by Chris White there's written (about a top or bottom cropping yeast): “After four weeks, the yeast viability is usually 50 percent or less. Ideally, you do not want to pitch yeast that has dropped below 90 percent viability.”...

Greetings from Italy :) If I put the sugar after the beginning of the fermentation, in order to know the correct yeast pitching rate, I have to calcolate it taking into account the OG without sugar or with sugar? For example: if I begin the fermentation with a OG of 1060 and after 2 days I want...

Hi everyone. In your experience, what's the differences in flavor between these pilsner malts? What do you prefer (especially for Belgian beers) and why?

Chris White says that is better to oxygenate high gravity beers after 12 h after pitch yeast. But then my airock often show me that fermentation has already begun. When do you do an extra oxygenation?

Greetings from Italy What yeast do you recommend for a very complex and malty Imperial Stout of 12% ABV? I'm uncertain especially between WLP 002, 028, 090 or 007. What are the differences in flavor of these yeasts? Thanks

Hi everybody and greeting from Italy Do you know what's the cell density (billion cells per millimeter) of a yeast that has been harvested from another fermentation? (Sorry for my English )

Hello and greetings from Italy :) And sorry for my English :( Until recently we were told that table sugar gives cider flavor to the beer. But then in “Brew like a monk” there’s written that it isn’t true. But in some experiment, somebody noticed that, specially with some yeast (such us...

They’re said to be the same yeast strain. But they have REALLY the same flavors? What’s your experience with these two yeasts? Thanks [emoji4]

Anybody has experience with these two yeast? What are the differences between them about flavor and minimum time fermentation? Thanks :)

I know that both come from Chimay and they're the same yeast, but my question is: Do they REALLY have the same flavour? I brewed several times with T58, but never with 1214. Is there a difference in flavour between these two yeasts?

I want to make a very complex Imperial Stout, for example like Struise Black Albert or something like that. I create this recipe: 5 Gal OG 1128 IBU 41 (I want a pretty sweet imperial stout) Pilsner - 12,74 lb - 52,1% Munich - 4,74 lb - 19,4% Molasses - 1,56 lb - 6,4% Carafa Special 1 - 1,35 lb...

Hi everybody, Does anybody have Struise Black Albert recipe? Or, in your experience, can anyone give me some tips to clone Black Albert? (OG, FG, IBU, malts, percentage of roasted malts, etc.). Any advises would be good...thanks :)

Hi everyone, and greetings from Italy :) and sorry for my English :( For my next beer, I want to make an experiment, putting grape that is fermenting and brettanomyces in beer wort. This will be one of my first sour beers, and I haven't understood yet very well the relationship between Lacto and...

What’s your experience with this yeast? I want a Belgian DRY yeast with high attenuation (but not more than 90%), strong flavor and high alcohol tolerance, and I want using it for Dubbel, tripel and quadrupel. Have you ever used this yeast? What’s its flavor?

Hi everybody :) ... and sorry for my English. Today the question is: what's the correct volume of CO2 for priming a Quadruppel (or Belgian Dark Strong Ale)? It says in some book or web site that it's 2.4; but in others there's written 2.9, 3.3, 3.5. By your experience, what's the correct...

Hallo everybody:) ...and sorry for my English I’ve a question about temperature and priming. To give an example: if fermentation temperature is 68F in the first day, then it raises to 76F for a week, than fall to 72F for another week and to 66F in the last two weeks... what temperature do I have...

Hi everybody, and greetings from Italy :) ...and sorry for my English :( I want to start making some Lambic experimentations. I still haven't aged hops and in Italy it's impossible to buy them. I read somewhere that it's possible tu substitute aged hops using hops with very low AA or backing...

Hi everybody :) and greetings from Italy. I want to make a black IPA and I found a recipe with 6% of Midnight Wheat in cold stepping. I've some questions: 1) Can I substitute Midnight Wheat with Carafa Special I and III? 2) In any case: if I use Carafa Special, is it better if I do a cold...

Hi everybody :) I want to make a NEIPA, but I don't know if is better to use London ale III (Wyeast 1318) or Omega DIPA ale. Do you have some experience with these two yeasts? Which is better for a NEIPA? What are their flavor? Thanks :mug:

Hi everyone, I want make a Belgian Witbier. I've decided to use cardamom, black pepper and orange peel (this time I don't want coriander). What amount do you suggest for 5 gallons? I never used cardamom before, and I heard it has a very aggressive flavor, is it true?