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I have seen the Mr. Malty comparison before and attempted to confirm with the author that the listing of he comparison is in fact confirming that it is the same malt. He has not responded to my requests for more information. I have had contact with Wyeast who will only say it is "comprable"...

I've been part of this discussion in the past and to this date have never had a solid answer. I was told again today that WLP 036 and Wyeast 1007 are the "same yeast, from the same brewery in Dusseldorf" I don't know and have tried to find out even asking at most, and all of the larger or...

I've looked back as far a 2009 trying to find word of wisdom regarding the washing of Lager yeast. I have been able to find the same questions about the subject but no real answer or even anyone that indicates that they wash Lager yeast with any regularity. So my question is pretty simple, is...

There have been tons of threads on the use or avoiding the use of the hops bag. At one point a number of years ago I tried brewing an APA splitting the batch between use of the bag and no bag. I couldn't taste a notable difference and my family members were unable to tell any difference at...

For this batch, cold crash for 48 hours then tie a nylon stocking to the output side of the racking cane when you transder to the bottling bucket, it will catch the hops for the most part. It may be a little slow going but it will work.

I've never mixed the two but have often thought of it. I am afraid that no matter how careful I was I would loose too much of the roggen flavor, it is so subtle. I use 70% roggen in my favorite Roggenbrau and an Alt yeast WLP 036 to enhance the malt profile and to keep the ester to an absolute...

I'm using WLP036 which is my go to for all my Alts. I use it a lot and have always found that it enhances the malt profile. I am going to try letting a bottle get a little flat and see what that is like. It's a good suggestion, one I hadn't thought of and one that makes good sense. If the...

I too will admit to being a rouch fan. I like mine lacking of any in your face smoke flavor so always use rouch rather than peat smoked. Yours sounds great. I have never smoked my own malt but you have given me inspiration to try it. Now that you have found the true joy of rouch you will...

I've been using a lot of pilsner malt lately trying to learn more about how to use it best. I have noted that no matter how I treat the mash I seem to loose some of the malt flavor as I condition. When the beer comes out of the fermenter the flavor is great but then after conditioning I am...

I would suggest that most folks are making single step starters about 800 to 1000 ml. the volume you are adding with commercial liquid yeast is not enough to worry about.

I also would do anything I could to avoid picking it up. Many years back I had the same type thing happen and had the bottom fall out when I picked it up.

Sounds good. I would bet that a couple weeks at 40 and you won't need to "lager" to have it clear up. Are you going to Keg or will you bottle? The only time I did anything like what you are talking about with Alt I had so much of the yeast drop out that I had a hard time carbing up in the...

Just found this post so my response may be far past any usefulness but I had to respond just because I like 036 so much. I would say the it is not the same as 007. I have used both as well as WLP029 and now use 036 as my go to for all Alts. I use 029 for Kolsh only, in that it seems to give...

You can use the secondary trub but it will not be a viable to begin with and of course there isn't as much. I would suggest that you use the primary yeast unless you are in a bad scrape, and in that situation you could use it but I woud plan on a 2 or three step starter especially if it sits...

+ 1 I wait until this time of year specificaly to use my basement and cooler temps for the three above listed styles.

Ive used the Homer bags for hops so long that they are pretty much black and never had a problem with just throwing them in the boil.

I have seen this info and this type thread before. Danstar wants to make the point that there is enough yeast to get the job done in their packet. The real world is that yeast multiplies in the presence of 02. Having more 02 is better than having less if you want the yeast to grow....you...

I've had the same thing happen with BA II and London Ale III. Even when fermentation is done...per SG the Krausen just won't fall. I am not sure why but it doesnt happen every time. It seems to occur less if the inital fermentation is extreemly active. Anyway I just scrape it off when I am...

The longer I brew the more I like simple recipes. I will however admitt that I have a few recipies that I developed over a number of years tweeking that have a long and complicated malt bill. The problem is that those few are some of the best beers that I brew. I do have others that are much...

I harvested some Fat Tire yeast from cans of Fat Tire last year and used some of it to make one brew. Everything went well at that time and I saved some of the yeast for later use. Recently I woke it up with a three step starter and was amazed by the activity/health that I ended up with in the...