What are you doing with homebrew today?

Sandy Feet said:
I'm going to try WLP036. That is what I found in most of my research, plus that is what it is supposedly designed for. I have never brewed one before, so this will be new for me as well.
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I’ve used Wyeast 1007, Imperial Kaiser and I think this strain too and they are all similar and work very well.
 
Sandy Feet said:
I'm going to try WLP036. That is what I found in most of my research, plus that is what it is supposedly designed for. I have never brewed one before, so this will be new for me as well.
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Well I've used WY1007 in my Altbier but it's to hot to order liquid yeast. I'm looking for a dry yeast. A Kolsch yeast will work.
 
I use K97 in my Kolsch and sometimes Cream Ale, I would use that on an Alt Bier, I mean Dusseldorf is just up the road a piece from Cologne.
 
Well I've been reading up on the Notty since I will have that cake available. Temp range is 50-70 and the literature says suitable for an alt so it's decided.
 
Craigerrr said:
Notty! My new favorite yeast!
I think I need to unleash it on an IPA or NEIPA, could be magic!
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That's good to hear Craig. I had always heard Nottingham wasn't a very good yeast, so I never seriously considered using it in anything. But if it's your new favorite yeast, I may have to rethink that.
 
Monitoring. Third generation pitch took off like a rocket, within an hour. Low 60s f under pressure. Will hit FG tomorrow most likely.
 
Josh Hughes said:
Monitoring. Third generation pitch took off like a rocket, within an hour. Low 60s f under pressure. Will hit FG tomorrow most likely.
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Do you save and store the yeast or direct pitch on the cake
 
Brew Cat said:
Do you save and store the yeast or direct pitch on the cake
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I usually Save and pitch. If it’s winter and I can leave the fermenter in the garage or if I’m legging on brew day I’ll go in the cake though. Just doesn’t happen often. I do have a ferm fridge to keep it in. I usually pour it in a sanitized water jug, typically the one I make the brew day Star San in
 
It's still a little warm, but I removed my fermenter from the ferm fridge and put it high up, so I can keg tomorrow.
Still undecided if I will do another batch on the trub. I may just switch everything off so I know for sure my house has enough solar power while I am away.
Note that I may change my mind again tomorrow :)
 
Josh Hughes said:
I usually Save and pitch. If it’s winter and I can leave the fermenter in the garage or if I’m legging on brew day I’ll go in the cake though. Just doesn’t happen often. I do have a ferm fridge to keep it in. I usually pour it in a sanitized water jug, typically the one I make the brew day Star San in
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Yeah I had a yeast farm back when I used mostly liquid yeast. Now I try and time it to use the cake.
The reason I ask is Im ready to rack the Weiss but I'm not ready to brew. Normally my German Weiss is a one and done with the yeast
Never got the same results on the second pitch of the German Munich. It's fine this time because I'm using it on another summer ale
 
Brew Cat said:
Yeah I had a yeast farm back when I used mostly liquid yeast. Now I try and time it to use the cake.
The reason I ask is Im ready to rack the Weiss but I'm not ready to brew. Normally my German Weiss is a one and done with the yeast
Never got the same results on the second pitch of the German Munich. It's fine this time because I'm using it on another summer ale
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This is WLP 860 Munich Helles dry yeast.
 
Do you oxygenate when using liquid yeast, or transferring onto trub?
 
Josh Hughes said:
I meant the success of a repitch. This one for me seems to get better. I’m pushing it to a 4th generation next batch. We’ll see.
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Well t
Josh Hughes said:
This is WLP 860 Munich Helles dry yeast.
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Well that's a lager yeast and I agree it can be repitched often and I always do my lagers in series. Generally fermenting to cool for mutation. I find a weissen yeast or Saison where I'll run a bit higher end up being to clean on subsequent pitches. I'm using the Munich Classic wheat beer yeast. But I want my summer ale clean. I pitch a lot of different yeasts in my summer ales. It's a beer I never brew the same twice at least not on purpose.
 
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