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I've experienced sulfur before, but not to this extent. I know it dissipates with age. Never had a starter smell so pungently of sulfur like this one did. The beer is smelling quite nice right now 3 days after pitching so I'm not so worried anymore. It was just the culmination of a few reports...

I agree that the poor storage/conditions is happening somewhere during transit. Our fridge we store the yeast in is in good condition and have never had an issue before with it. And no, the packs in question did not swell when activated.

I posted a few weeks back about my experience with this yeast. Thought I'd follow up on this. After about 3 weeks in secondary (bottled 2 weeks ago), the beer is almost brilliantly clear. Gravity also dropped from 1.014 to 1.012 while in secondary. The beer tastes quite good. Just as good, if...

Hi HBT, I work at a LHBS and I've been running into some issues with Wyeast yeast. Looking to see if anyone else has any similar experiences lately. We sold a few WY1099 Whitbread Ale yeasts a couple weeks back and had everyone that bought and pitched the yeasts come back within a few days...

I brewed a Brown ale 3 weeks ago and chose to give this yeast a shot. I left it in the primary fermenter for 3 weeks exactly and went to bottle it today, assuming it was ready to bottle. Pulled a small sample to check gravity before racking to the bottling bucket and found an extremely cloudy...

I've used S-04 once and it turned out well in a rye stout. Key is to keep it low around 60-62 for at least the first 3-4 days.

I had something similar happen w/ a Brett starter about a month ago, but not as intense as your story. I had it on the stir plate on a low setting for about 2 or 3 days, there was a small krausen, maybe a 1/4 inch thick, so I decided to pick it up and give a swirl by hand for whatever reason...

In the future, just wait for this foam (known as the krausen) to naturally drop out. Secondaries are now widely thought to be unnecessary in the homebrewing community. My typical method is to give the beer about 1-2 weeks after the krausen drops before I bottle it. Depends on how heavy of a beer...

Try to keep the temp as stable as possible, especially during the first 5 or so days of fermentation. Look up "swamp coolers". These are an easy, affordable way to keep your ferm temps down and also keep temp fluctuation somewhat under control. You might want to think about brewing saisons as...

You're beer will be fine. Never judge fermentation by airlock activity. The CO2 is just escaping thru that small crack. You could take a quick peak inside to see if a krausen is forming, I would bet that there is one by now. S-05 can be slow to start, some say as long as 72 hrs before they see...

I would leave them in the basement around 60F ambient for 1 week and then move them up to 70F ambient to make sure the yeast finishes out.

I would think that amount of wort should only take about 24 hrs, at the most. Take it off the stir plate and throw it in the fridge for a few hours, then take a look at it and see if the slurry looks bigger than it did before you put it on the stir plate.

I've had success with old slurries, maybe about 5-6 months old. I've read success stories of others using slurries over a year old. IIRC, they suggested making a smaller starter around 1.020 and pitching the slurry into that to sort of ease the yeast back into action. And then step it up to...

Yeah, must be the adjuncts. The aeration thing was the only question I didn't see asked above so I thought I'd throw it out there.

Did you aerate/oxygenate both batches the same before pitching the US-05?

I don't see it as more effort or time. You're just spending that effort and time at a different point in the process. And it gives you a much cleaner culture

Hmm. Are you harvesting from a starter? Or from your fermentation vessel? I would recommend harvesting from starters. Much easier to keep things sanitary IME.

I read somewhere on this forum a few months back that pouring the sample back and forth between 2 glasses might help speed up the "de-gassing" process.

Depends on the batch size. Do you use a yeast starter calculator? I just ran your numbers thru this one http://www.brewersfriend.com/yeast-pitch-rate-and-starter-calculator/ and it's telling me that even if you were at 1.058, you still would have been under pitching, assuming you're doing a 5...

I have heard US-05 is what they use for all their "Non-Belgian"-inspired beers but have never heard that they use Belle Saison. I'm interested to hear where you might have learned this info. Care to share?