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How did the two batches differ due to the yeast? I'm interested in doing something similar.

Do you think I could reanimate some slanted yeast in a tube of 40ml wort? I usually use this as my second step, with the first being 10 - 15ml. Each step last for about 24 hours so I was thinking of leaving the 40ml tube for 48 hours maybe with a few extra drags from the slant. Would this work?

I've been making kefir for a while now. It is FAR more funky than store bought kefir. Intensely funky, almost like a mix between cottage cheese and plain yogurt, with its own additional unique flavor. It's an acquired taste. I usually make a smoothie with it. I only make small amounts...

Anyone use this yeast? I'm going to brew a saison with it and had a few questions. First off, would it be wise to use sugar with this strain? I've heard that a few saison yeasts have no need for additional simple sugars and would dry the beer out too much if added. I was potentially thinking...

How does 3711 compare to WLP566?

I have a Nugget hop vine that is on schedule to have quite the yield this year, so I'm interested as well! I will probably brew an all Nugget IPA or APA with it.

So I recently tried stepping up from a slant to pitchable volume in 48 hours due to a few circumstances. I don't think it was successful. I stepped up from the slant itself (added 50ml to slant) 24 hours later I added to 225ml ~10 hours later I added to 500ml ~10 hours later I added to an...

I'm pretty sure the answer to this is yes but... can I begin a starter in a slant? I have some slanted WLP002 that is getting old so I plan on reslanting with the starter that I make from it. I figure that if I'm going to discard it afterwards, I might as well use all the available yeast for...

I used Challenger in my last ESB and thought they were great. I paired them with EKG.

I want to give an update on my WLP002 ESB I mentioned a page or so back. I have been drinking this for 5 or so weeks now and it is a fantastic beer that is true to the style. Delicious Englishy yeasty character, strong malt presence, adequate carbonation and perfect clarity. Don't be afraid...

Zappa

To anyone who finds this thread searching for WLP550: I just bottled the tripel today and it tastes ****ing fantastic. I must have been smelling some CO2 and other strange, gaseous yeast byproducts in the headspace of the carboy.

Anyone ever try an all nugget or nugget dominant ale? I'm thinking of trying this

Reading through this thread made me think WLP002 could be at fault but I think you may be right with acetaldehyde. I wonder how it could have happened. Maybe 2 weeks primary then straight to bottles was too short for a 1.060 beer. HMMM. Oh well, still good beer! Hopefully it doesn't get worse!

Ambient but 67 was the very top of the range. It was mostly around 63. 80 and above seems a bit high and I pitched at around 60-62 (wort temperature). However I just decided to pull a sample and do a taste test. The flavor and aroma is a lot better once I let it breathe. I think the beer...

Mine went from 1.060 to 1.014 so I would assume fermentation was mostly complete. No diacetyl either and I used a modest amount of priming sugar (55g dextrose for about 4.6 gallons). I haven't had any gushers and the light carbonation is perfect for the style. It has taken on a slight...

I have attempted 2 tripels with this yeast in the past few months and both have resulted in some serious funky aromas/flavors. Both tripels cosisted solely of pale malt and honey with very light hopping and kept at a temperature of about 67 degrees during fermentation and beyond with an OG of...

Does the change in bottle conditioning apply to all beers or just those of lighter color? I ask because I recently made an ESB with WLP002 that tasted perfect at bottling but upon 3 weeks aging, it seems to have developed a strange character to it. It is slight but present. Still a good beer...

I'm still in my experimental brewing phase, only having brewed 3 batches of beer with my friend as well as a mead and blackberry wine. My one gallon batch of blackberry wine, brewed about a month ago, took about 2 pounds of sugar for the recipe. Now i found this excessive, but understand...

I'm about to foray into my first hops grow but I won't be able to plant my rhizomes until mid-May. I live in Massachusetts so by that time, the weather shall be fairly, consistently warm. Will I run into any trouble planting them by that time? Or should I just wait until next season? I'll...