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  1. ruostetta

    The logic of yeast.

    I'm currently fermenting a Belgian dark strong ale with wyeast 3522 Belgian Ardennes. (Château pils and 12% d-180, 1.090 og, ~30 ibu for those curious) Top cropped some nice thick krausen for a later use and cooled it down to 6c in fridge. Still, after 12 hours in, the yeast is trying to blow...
  2. ruostetta

    wlp640 + lochristi brett blend red ale

    Hello there! Just brewed my first batch of sour beer, a Flanders inspired ale. Couldn't get my hands on the common yeast blends used for the style but formulated a recipe based on some reading. Also had my first experience with premade malt extracts. Recipe was as follows: Batch size: 23l Boil...
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