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Just wanted to say I appreciate all of the feedback on this post. Beer finished at 1.013 and I'd now kegged up and ready to serve, except I transfered over some dry hop remnants and now my keg is clogged!

All the research I've done on this strain has said that mid to upper 70's is ideal. I'm a little concerned with those temps too, believe me. Going with it because others have had good luck at those temps.

My first time using this strain. Thanks for the information!

Airlock is bubbling every 8-10 seconds so it's still active. My last 2 batches last year and 1st one this year have all been with a hefe yeast and that has filled my blow off tube in about 36 hours so seeing the lack of active on this batch is making me over think a bit

I'm doing the 2 week wait for sure on it.

1.072 as of Tuesday at 3:45 p.m. I haven't pulled a sample since pitching yeast. I'm old-school with the hydrometer and tube so I don't wanna waste any beer this early on in fermentation.

Recipe OG was 1.051 so my OG is quite high. Website says this yeast will support a 10% beer. I was going to make a starter, back before I miscalculated the ingredients, but I figured with 200 million cells I wouldn't need one. Now I'm wishing I had.

I pitched the yeast 75 hours ago

Hi all. Hoping to get some feed back on this yeast. I only brew about 6 batches a year due to time. I gathered ingredients for a NB Haze Phazer IPA kit. My lhbs did not have the lme needed so I subbed it for dme and in doing so, added too much while brewing. I used the wrong conversation...

Wort tribes! I can't be havin that in my kettle!

Sounds like I'll be able to do some decent sized brews. My flimsy little plastic mash paddle might bite the dust in the end though. I eventually want to brew a barley wine, and I know that's going to be a huge grain bill. 48 qt square cooler handle this, or should it be bigger?

Mash in was 157 and after an hour it was 154. This is my fist time brewing this style and with this yeast so I'm not familiar with how it ferments or tastes during the fermentation. I'll hold out for two weeks and then bottle or keg. Thanks for the advice Yooper.

So I couldn't wait...this situation is frustrating me to no end. Gravity is still at 1.030. Very young still, but I'm concerned it won't be drinkable. I know it's supposed to be sweet, but finishing this high sounds Not good. Is it too far gone to pitch more yeast? That doesn't really seem like...

Ok, thanks for the link and info. Any thoughts on splitting a mash between 2 tuns?

I have the typical 10 gallon Orange igloo cylinder mash tun. Just curious as to what the biggest grain bill you guys, and gals, have jammed into one and still had a successful mash. Looking at doing a RIS with a grain Bill of close to 20 pounds. Could I split the bill between 2 tuns, mash and...

Shenanigans I don't have that knowledge. I use mo with my sMasH brews and really enjoy them, but not sure about this one.

I have tried that andrewf1985. Actual the last brew I did, I used 1.5 q per pound, mashed, ran off, took that volume minus total volume I wanted pre boil and sparge with that. Had 2 quarts left in mash tun after I reached pre boil volume so I'm getting closer

I honestly don't pay attention to the attenuation. I know I should though. Time to do more research. I'm less than impressed with Beer Smith. I struggled through 5 batches trying to get mash and sparge water volumes correct. My actual og was 1062.

Attenuation is 71% minimum and 75% maximum. All the yeast info is already entered in Beer Smith. Just pick your strain. There is a small amount of air lock activity now. I gave it a slight swirl 5 hours ago. I am using a hydrometer for gravity readings. I have a digital temp control on my...

This is what Beer Smith is telling me