I second the "no extra equipment" thing. It's just yeast. You only need seperate equipment if you use bacteria for a sour beer. I just used this yeast for a Tripel. It was a 1.092 beer fermented at 74°F. It has a nice mellow yeast taste with a bit of banana. I love it! I will suggest using a blow off tube. I've never seen a thicker creamier krausen even on other big beers. I needed the blow off for almost 3 days. I fermented for 6 weeks at 74°F and cold crashed for 1 week. It turned out excellent. I drank 1/2 and I'm aging the rest. I'll definitely use this strain again!
leave the rye out of it
What hops do you guys think work with this yeast
What hops do you guys think work with this yeast
What hops do you guys think work with this yeast
leave the rye out of it
I set up a starter yesterday with 530 and forgot to add a couple drops of Fermcap S. This morning there was a mass of yeast the consistency of pudding all over the stir plate and countertop, probably in excess of 100 billion cells. Don't forget the Fermcap!
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