Looking for some useful suggestions. I’m a veritable noob when it comes to brewing. I’m on my second brew and already trying to experiment with my own recipe albeit sticking to extract / specialty grains. Trying to do a saison style beer and landed on Wyeast 3724 for my chosen yeast. Brew went relatively straightforward and hit my target OG on the nose @ 1.062. Into 5gal glass carboy for primary, pitched yeast and fitted blow off tube. A day …
I have brewed a number of ales which have all turned out delicious, and recently I attempted my first Pilsner (92% Pilsner malt, 8% flaked wheat) which did not turn out how I expected. There is a prominent off-flavor, it tastes mostly like butter scotch but I can't quite put my finger on it. After the boil I chilled to room temperature and pitched Wyeast Bohemian Lager at room temperature then brought my fermentation chamber down to 55°F. Fermentation Timeline …
I have 6 Saisons brewing, three using Wyeast 3711 French Saison and three using Wyeast 3724 Belgian Saison. The final gravities on these have been my lowest ever for any batch of beer. The 3711's ended up around 0.998-0.999, while the 3724's ended up between 1.004 - 1.0045. *Both started with an OG of 1.050. Given that these two strains of yeast do such a good job of converting sugar into alcohol (and CO2), do I need to adjust the …
Attenuation is the % of sugars a yeast will consume during fermentation, and is a general gauge of how much ABV will result from a specific OG solution. We all know that the attenuation of a specific yeast has a % rating on its data sheet. But how is this number calculated and given an officially accepted value for its data sheet? Yesterday I attended a private class at a White Labs San Diego. Hoping to get a clear answer …
it's my first question here. I've downloaded Brewdog recipe book, and they use yeasts like Wyeast 1056 - American Ale, Wyeast 1272 - American Ale II and WLP099 Super High Gravity Ale for Imperial Stouts. Recipes: #6, #7, #21, #29, #70. In my country I can't buy these yeasts, but I can buy Fermentis Safale and Mangrove Jacks. I found out that Safale US-05 is a replacement for Wyeast 1056 - American Ale. Is it correct? What is the replacement …
I am trying dried yeast for the first time. I did up 100 litres of English IPA yesterday and I pitched 2xS04 into 50 litres and 2xUSO5 into 50 litres. Anybody want to hazard a guess at the fermentation times? I am fermenting at about 18 degress C. Is 04 faster than 05? Are both faster than liquid Wyeast? Thanks!
Having trouble understanding what I'm looking at here (see pic): http://imgur.com/1OH9TQj Made an Amber ale with LME and used Wyeast 1332 Northwest Ale. Racked to secondary after 2 weeks to get it off the trub and there was a fair amount of suspended matter that made it over, including a few little clumps. I figured they'd settle but here it is 2+ weeks in secondary and they're proliferating a bit and still rising/falling and not settling. No activity in airlock, …
This morning I smacked my first smack pack, and about 10 times, each time a little harder because deep depression would set in if the goodies spewed across the room. I finally got it, or so I thought. Fizzing away on the inside, it started to swell a bit about after an hour or so, and then 6 hours later, I sanitized my stuff, dumped it into my flask, all that good stuff... and it's doing its thing on the …
I was planning on making 35L of 1.070 ish OG dubbel on Friday. I don't have any yeast to hand and was wondering whether the smack packs of http://www.brewuk.co.uk/wyeast-activator-3787-trappist.html would be appropriate at, if so, what pitch rate would be best? I use brewtoad for recipes and it's suggesting >300 bn cells are needed, which would make this pretty pricey yeast order. Better to leave for another time and make a starter, or would under-pitching this be OK?
My friend and I were trying to ferment some raspberries using the WYEAST 4766 Cider yeast. Now it's 1 day after we activated the package and it is still only partially inflated. Should we buy a new one or do you think it is just a slowly growing yeast and it should be fine? Did anybody else have experiences when using this yeast for mead/wine or cider? thanks for your answer!
Something that has never happened to me. Brewed early Sunday and hit 80+% efficiency. I used Wyeast London Ale that was fully bloated when pitched. Over 36 hours later zero activity. No krausen, No air lock movement...nada. It is a heavier beer (1.080) and I did not have time for a starter so it is possible that the yeast is working but not enough to show anything visable. I am going to check the gravity when I get home, but …
I ordered four extracts from NB and received four Wyeast liquid yeast smack packs. There website specifically recommended against purchasing liquid yeast from them during the summer but I did so anyways. The yeast/package was shipped on Monday and arrived Friday night, where I immediate smacked two of the packets and put the other two in the fridgerator. The two I smacked that night inflated as normal and I made yeast starters out of them, which I just pitched yesterday. …
I live in Vietnam and there's a dearth of good beer. So I cobbled together some supplies and tried my first homebrew yesterday. I had the guidance of an expert so I feel it went really well, but my mentor wasn't there for the yeast pitching. I purchased the Wyeast Direct Pitch Activator a few weeks ago and had a friend bring it here. I'm worried that between the week he hauled it around the US and 16 hour flight …
I have only brewed ~6 batches of beer thus far, and for all of them I have used Wyeast smack packs. However, for each batch, the kit I was using recommended a different strain of Wyeast. What is the difference between each strain of yeast, and what would happen if I used a different strain than the kit recommended?
Is there any estimate to the "OG of the WYeast Liquid"? When I make a yeast starter with an OG of 1.040, dumping in the WYeast liquid will bring it down, assuming that the liquid has an OG of less than 1.040, and I assume it would have an OG of 1.000. Does anyone attempt to factor that in while making yeast starters with WYeast? How is it done?