Search results

Hello fellow homebrewers, I am currently running a STASIS glycol chiller through the SPIKE brewing temp coil. I have never had issues before. After setting it to 42F last night, I came to find this morning that the return glycol tube coming from the coil was not flowing, it was empty. I've...

No one is really sure of its application in TH yeast. CBC1 only consumes simple sugars, like glucose and dextrose, which makes it a good candidate for conditioning/natural carbonations. WB06 is STA1 positive, so it is a diastaticus strain which makes it a high attenuator. Also, folks that have...

Agreed. No way that they use it in Julius or will (unless the really like the results of the curiosity beers etc.). And it is just speculation that they are using it in the latest curiosity based on the YouTube video.

I'll report back when I crack another can. If we assume that the most recent Curiosity is LAIII based on their latest youtube vids, maybe they wanted to try it with their house blend? For example, LAIII with a sprinkle of T58 and WB06. Would make sense for the Curiosity series. They're doing a...

I was there last week. I was shocked by how much house character it has. I expected it to be something more noticeable, but honestly, it tastes similar. I've only had one can so far so we'll see what I taste the second time around. As for all the potassium talk ... In the book "Water" by John...

Still not sure if they're blending batches... I'm willing to bet that they use the smaller tanks for fermentation and they all go into a larger brite tank to control for how the yeast acts in different fermenter sizes. The alchemist does the same thing for Heady ... when you have larger tanks...

Picked up some cans a couple weeks ago. Julius, Doppleganger, Juice Machine, Queen julius, Haze, Bright w/ Nelson. Best batch I've had in quite some time. Their house flavor was more detectable to me than usual (except for Bright - we know that uses clean american ale yeast). Dopple, Julius...

S33 is Tree House's yeast?

Looking forward to tasting results from yall!

2 packs of lager yeast for 10 gallons of 1.060 wort sounds like a large underpitch to me. I would expect a slow start at such a low temp and a longer fermentation. Possibly increased esters as well. I brewed 10 gallons of helles once with s-23 and it came out a little too estery for me...

Mr. Malty is a great tool for yeast pitching rates. I've used it for dry yeast (Fermentis yeasts) many times and have never had any issues with poor fermentation. Always seems to take off in a time consistent with that yeast and finishes as expected too. If you're using Lallemand dry yeast, then...

https://www.bjcp.org/style/2015/18/18A/blonde-ale/ Blond ale guidelines

https://www.geneseebeer.com/beer/genesee-12-horse-ale/ Why not bring this back to life, eh? Brewed with 6-row and hops from yakima valley using a proprietary top-fermenting english yeast. I've been dying to try this beer, but miss it whenever it has been re-released. I'm thinking: - 80-90%...

New Fruit Project not naturally carbonated. It was carbonated with recycled CO2 from fermentation using some new equipment. I have a feeling they dropped natural carbonation a while ago, especially when they scaled up to their Charlton location.

https://beerandbrewing.com/make-your-best-cream-ale/ This is a good guide too. A clean american ale yeast is usually all you'll need. Can use Kolsch too if you prefer. In the BeerSmith podcast I linked the says he prefers 1056.

Beersmith Podcast episode on Cream Ales! I haven't listened yet but wanted to share.

Second what @gunhaus said. I used US-05 at 60F for fermentation and let it lager for about 4 weeks at 38F. Great, clean, drinkable cream ale but not an exact clone in the flavor department yet not that far off either. The color was fantastic. Genny is very hush about what yeast they use in...

On white labs website it says that this has a "distinct ester profile". How would you describe it? I'm always looking for new yeasts to try that are less traveled for my hoppy beers.

I dry hop post fermentation now. Good to know about the Wyeast 1762. I would use it again based on these results, but next time I will probably try the White Labs version

Okay so my trial of a 50/50 blend of wlp540 (I used wyeast 1762 - the equivalent) and s04 is in. Fermented at 60-61 for about 3 days and then let it free rise to 66 where I let it finish. Overall, very close to a TH in flavor in texture, but still missing a little special something. I think next...