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if it makes you feel better, you’re not alone. I feel very confident that all the ales I make can stand up to or even best most commercial beers around me but every time I make a lager, I get humbled. With 34/70 at least. I cannot say why , but I always get acetaldehyde with it. I’ve tried it...

Hazy yeast is such a rabbit hole for me. I’ve tried all on your list except Voss. I just used Pomona and can confirm it attenuates like mad. My beer finished at 1.007. I didn’t care for it. I remember I read an article with JC from trillium where he said something to the effect of “there’s...

Where was this recipe pulled from? I as there input from Nino on the yeast? I listened to the podcast with him as well and I could swear he said they use a dry yeast from fermentis that ferments “all the way”. It’s possible that I’m thinking of a different brewer and now I need to go back...

Thanks so much for the detailed clarification! Always appreciate your info.

Interesting point! And I hope you don’t think I was being argumentative. I was just posting the info that led me to believe it was a Chico yeast. Much of this stuff of over my head tbh but I do find it fascinating. Here’s the link to the original post, it’s a pretty good read imo...

I agree with you regarding the bitterness of bry-97 vs us05 but I actually enjoyed the bitterness for this style. I did find the sequencing. Bry-97 is genetically almost identical to wlp001 and wyeast 1056

Yeah high gravity Belgian beers do take some time to develop for sure. Thanks for sharing your experience. I actually love blending yeasts for Belgian styles. My favorite ever was wlp550 blended with wlp810 but blending dry yeast is so much easier. May have to try this blend.

I’ve used it recently and it performed very well. Easily the best WC ipa I’ve ever made but that is also because I haven’t made one in years and my process is much better now. I think I saw a post somewhere from @Northern_Brewer that showed it was a Chico derivative and that tracks with my...

I’ve used 1272 a bit. It’s a really nice yeast. If my lhbs carried it, I’d use it a lot more (i live in Florida so I don’t order liquid online). What’s your plan for whirlpool? That’s where you want to get your biotransformation from. And if only dry hopping at 1 oz per gallon you will...

Glad to hear others are having g success with this yeast! What temp did you ferment at and how many oz of hops? In mine I just used 2 oz of motueka and they come through nicely. I think this yeast will play nice with hops.

For me it’s complicated lol. I have 3 taps. 2 of which have 1 pressure valve and the other has another pressure valve. But I keep the separate one on seltzer since it requires a higher pressure. So I’d need the higher carbonated keg to be at a lower serving pressure. I do carb saison...

Yeah at the temp I fermented, this yeast is straight up saison. I’d agree that Abbaye is more suited to a dubbel.

I have to say, I don’t miss bottling BUT I’d love to see how this tastes in a bottle conditioned beer where you can really crank up the carb.

Same here. I almost never use liquid anymore. Just too busy plus it’s way easier to get a proper cell count. I think fermenting hot is the key with this. If you can get it over 80, I’d recommend.

Thanks to all who contributed here. I figured I’d add some recent experience with this yeast. I pitched 1 pack at about 75 degrees into 1.055 wort. I left it in my house which is a steady 76 degrees and let it free rise to 84 degrees. It fermented angrily for about 3 days and then it seemed...

I thought it was funny (scary) that this article popped up on my instagram right after I made the post about aldc and dko yeasts. But it’s a good read anyways...

Yeah the funny thing is that I love buttery Chardonnay which (after researching) is actually oak and diacetyl combined. Can’t stand it in beer. I don’t consider 1 dollar per batch extra a negative in the least. So I’m definitely going to try to purchase some. TBH I haven’t up to this point...

I’ve heard enough about it on the CBB podcast to know that I should try it. Are there any negatives outside of cost?

I normally crash and dry hop cool (55 degrees) but for this was I fermenting at 66 for 3 days then slow increase to 70. Dry hopped on day 8 at 70 for 5 days. No diacetyl but I taste it all the time in commercial ipa and in the past I’ve run into it when packaging too quick after dry hop. I...

I did wait until terminal to dry hop (I think I dry hopped day 8) but I feel that Chico almost always throws a decent amount of diacetyl after dry hopping. This one took about 5 days to clear up. Even then I was still scared to crash haha. I’m hyper sensitive to diacetyl. What I like about a...