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Interesting replies. In case y'all are interested our fermentation temps can be viewed here: http://grantstbrewery.com/ We only have the capability to do single temperture mashing, so that's what we did. Sacc. rest at 151F. We then boiled for 75 minutes which should get rid of the DMS. We...

Thanks for all the great replies! Ok, based on the feedback, I think I'm going to pitch at 60-65F, set fridge at 50F, then put carboy in there. Let it go through primary, then take it out to do the diacetyl rest. After that, lager at 35F for a couple weeks. Keg and drink.

After years of ale brewing, I'm finally taking the plunge into lagers and brewing a Marzen with WLP820 this Sunday. However, I recently realized how clueless I am in terms of specific protocols. These are the questions I have: 1) I can cool the wort with a chiller to about 65F. Is it okay to...

This is my first time attempting a berliner weisse, and I just used the BW blend from white labs. I think I'm just going to wait for the sulfur compounds to dissipate, taste and evaluate. If it needs more acidity for my taste, the acid powder (I assume lactic acid would be best?) seems like...

Bump. I too have a BW that has been in primary for about two weeks. If I plan to age it ~6 months, does it need to be racked at some point? I would prefer not to add brett to take care of autolysis.

You will most likely get hot alcohol at those temps. I've gotten noticeable heat at 74 F from this strain.

I had an IPA get up to 74F with that yeast and it had noticeable alcohol heat. Too bad really.

I'm going to have to respectfully disagree with this.

I do a similar method, but a lot of times I don't even use secondary, just throw the pellets on top of the beer on the primary yeast cake. The only times I move to secondary are if I need to harvest the yeast or I'm doing two dry hops. I use a nylon mesh bag to filter out a lot of the hop...

I agree completely with this.

I don't get dark fruit so much as I get apple and pear, as the White Labs description says. I too would like to find an English yeast with more of those dark fruit qualities. If anyone has a recommendation, please post.

I tasted the beer again and I'm quite pleased. The ester profile is nicely balanced with the nutty malt notes with a touch of peppery hoppiness. This is a nice yeast, although not as flocculent as some of the other English strains.

Man, I tasted my bitter after a week of bottle conditioning and I hope it doesn't taste like this when it's properly conditioned. It's hugely apple-y. I'm having a hard time discerning anything but those big esters. I suppose it's a bit my fault though for letting it get up to 72F. Time will...

This yeast is a crazy top cropper. I bottled my special bitter after 18 days, even with bits of yeast and krausen still floating on top. I'm curious if this will have any ill effect....

I am in this camp. US-05 is definitely more estery than the WLP001 and Wyeast 1056. I have used all three and will not go back to US-05 unless I'm in a pinch. I don't hate US-05 as much as MattHollingsworth, but the liquid counterparts produce cleaner beers and allow the hop complexity to...

WLP002 is a nice characterful yeast, but you really have to coax it to get the desired level of attenuation. Make sure you mash low, and give it plenty of oxygen to start out.

Did you pour in the whole starter? One half gallon of starter wort seems like it would dilute the beer and maybe even affect the flavour.

Here is my recipe for the Belgian strong dark ale: Grain/Extract/Sugar % Amount Name Origin Potential SRM 65.2 12.75 lbs. Pilsener Germany 1.038 2 12.8 2.50 lbs. Munich Malt Germany 1.037 8 5.8 1.13 lbs. Cane Sugar Generic 1.046 0 5.1 1.00 lbs...

Haha, that made me chuckle.

I have a strong dark belgian beer that started at 1.093 which I used WLP500 to ferment. After three weeks it was at 1.027 with little to no signs of continued fermentation while sitting at about 62F. I would like to get it down to the 1.018-1.020 range. Someone suggested using champagne yeast...