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Zymurgy is my favorite by far.

Ordered. Can't wait to try this thing out.

I'm not entirely sure if you just want to collect the blow-off yeast, or if you want something more. It seems like a burton union type system. Check this out: http://byo.com/hops/item/351-build-a-burton-union-system-projects I made one for ferments that didn't have a lot of head space...

Zombie thread! I'll be your huckleberry. I can't speak for the White Labs 720 yeast, but I've used Forbidden fruit for a regular strength Belgian Wit and a strong Belgian Wit. Both were good and comparable to Wyeast 3944 in regards to overall flavor(forbidden was fruitier) and attenuation...

Made an all brett ipa with that yeast earlier this year. Very tasty. Really no funk. Just nice fruity/tropical flavors. I think I used citra, mosaic, and centennial. Almost all the hops were during whirlpool and dry hopping. Low IBU, maybe 50, didn't taste bitter at all. Recall using a bit...

Just got my Blackstone and love it. Used to make pizza in my Kamado Joe, but keeping a constant temp was difficult. So much easier with the Blackstone. Made 4 Neapolitan pies last weekend that were the best I've ever made. Launched them from anywhere between 700 and 800F. Definitely could...

I agree with the ball valve idea. I had this same problem with my ball valve. If you don't have a ball valve on your kettle ignore this. I took it apart and cleaned it and the next batch was good. Then I got tired of taking my valve apart after every batch. I bought one of the new blichmann...

I bought a 3 piece 3/8" stainless steel ball valve thinking/hoping I could just replace the crappy one with. I could definitely make it work, but the hole for the dip tube is far too big. I might have to measure it and see if one of the dip tubes from stainless brewing could work.

I ordered some from barley haven. I'm going to make the Vitus recipe with this yeast. Pitch at temp around 62F and hold there. Wondering if I should oxygenate the wort prior to pitching. Definitely going to make a yeast starter.

I would gladly trade something(beer or yeast) for a bit of the WLP611. I'd love to try this in a weizenbock.

That's great. I'm still trying to improve the results from my attempts. I never seem to get much banana. Did you make a yeast starter and how old was the yeast? Also, did you oxygenate the wort before pitching the yeast?

I haven't been able to do the trub test. Someone should ask brulosophy to do this.

I don't know anything about the safbrew. If you're using wyeast or white labs and you are not making a yeast starter then you should use two vials/packets. Do some research for yourself on yeast pitching rates and you'll open your eyes to one of the most important aspects of brewing. Good luck.

Got any rosemary? Or other herbs? Fruit? I always wanted to try rosemary in a saison or hoppy ale.

I need some advice. I have an 11 month old packet of Omega Yeast Labs Lacto blend. It has been stored at ~35F since I got it fresh from Omega. I want to make a gose with it. Anyone have any idea how viable this Lacto is? I want to make a starter and brew the beer using kettle souring, but I...

Long rods appear to be some kind of lactobacillus. Although they don't look exactly like the ones I've seen with my phase contrast scope, so maybe not. Just a guess.

Seeing as its extract the steeping temp really doesn't matter. Given the ingredients I would expect that yeast to get to a lower gravity. When I said calibrated hydrometer I meant does it read somewhere near 1.000 with tap water at room temp. This is just a simple way to see if your...

Here's a few obligatory questions: How did you measure the gravity? Check that the hydrometer is calibrated. If its a refractometer make sure to convert the reading for the presence of alcohol. How does it taste? If it tastes good then bottle it. What was the grain bill and mash temp...

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I think you'll be fine. That yeast Has been known to perform well with under-pitching. You may get more banana and ester flavors. In fact, when I use that yeast I usually under-pitch.