Search results

I just transferred mine from primary to keg for my second round of dry hops before I force carb. I was blown away by the sample I took today for my gravity. Just a fruit bomb. Very similar results to london fog from white labs except half the cost. Both yeasts yielded 76% attenuation when mashed...

just pitched 12.8g of yeast into 5.25 gallons into 68F wort. I decided to split the difference between the calculator and the 11g packet. We will see what happens 🤷‍♂️

Any suggestions on pitch rate? My SG is 1.065 where I mashed at 154F and had 19% flaked adjuncts in my grain bill (remaining was briess brewers and godeln promise). At first i was leaning towards just pitching 1 sachet but with the higher mash temp was thinking maybe following Llalemand website...

I have used Cali Ale as well in both an IPA and RIS and both turned out great. Acted very similar to US05, will use again for sure. Just to clarify on the spicey/ peppery notes they were very mild in my batch at higher fermentation temps. The fruity, banana, honey flavor came through most...

So I was given 2 sachets of this yeast and noticed they were rock hard. is this normal? I brewed my go to NEIPA recipe (19% flaked adjuncts) that I usually ferment with wlp066 London fog. Mashed at 154F and yielded 5.25 gallons @ 1.065. With that said I have read previous posts and seems to be a...

I have used Nectar yeast twice now. First batch i did a pale ale with centential citra and amarillo. First time i fermented low end of the spectrum and did not get any belgian type esters or flavor, but it did punch my malt through, especially brought forward the Vienna malt which I did a 65/35...

So yesterday i received my Giga Yeast Vermont IPA strain and was a little disappointed that the packaging date read April 25th. With that said Gigayeast website states yeast higher that 17P or is 3months old requires a starter. I am planning on brewing a NEIPA with a SG of 1.065 (16P) with this...

Oh i know that it fermented some based on above. But my concern how much it ferment and did it produce "enough" viable cells to pitch.

think im safe to drop my hydrometer into my flask? I dont want to get it stuck lol

Friday night I made a yeast starter from one packet of WY1028 London Ale for a beer I brewed yesterday. This morning after 2.5 days on the stir plate I do not see signs of any krausen but I do see some signs of fermentation from the co2 condensation on the neck of the flask. Before leaving for...

I forgot to mention that I use a stir plate. My recommended yeast cell count to pitch is 205b. I do see contradictions between mr malty (white sitr plate) and braukiser stir plate. One recomends 2 packs @ a 1.3L starter and the other says 1 packet @ 1.1L starter. I also cold crash my yeast for a...

I really like the data collection done but i think 1 month of data is insufficient to conclude a linear regression of viability decrease. I would be curious to see what happens after 2, 3, and even 4 months

Hey everyone, brewing a northern english brown this weekend with an estimated 5.25 gallons of 1.056. I grabbed the last packet of WY1028 London Ale yeast at my LHBS which has a MFG date of June 13th. I've looked at both Mr malty and brewers friend yeast pitch calculators and both estimate...

Ya both sound like great yeasts I will probably brew the same recipe twice and use both yeasts, but cant decide which yeast to try first lol

Has anyone tried either of these Omega yeasts? I am looking to brew an Imperial IPA (recipe shown below), but am still undecided which of these two yeasts I will use. Any experience with either of these yeasts would be greatly appreciated :) Boil Size: 8.50 gal Post Boil Volume: 6.77 gal...

If I put in march 17th as the "mfg date" it says I need a 2L starter. Think it's worth giving it a shot?

Hi everyone, Looking for some help as I am going to brew a Munich helles this weekend and my two packets of wlp830 are pretty old, one mfg date is December 19th and the other is January 8th. Both have a "best by date" of June 17th and July 7th. With that said when I went to Mr malty and...

Beer took off sometime between 12 and 24 hours after pitching the starter. The airlock has been going crazy the past 2 days so i assume all if well in the yeast kingdom :)

We will find out in the next few days :)

Looks awful......awfully good!