2026 Quarter 1

[Megary]

I put this one in the fermenter about an hour ago. Only real change I made was to use Pilgrim hops (my fav. UK hops and usually on hand) instead of EKG. Numbers were a bit high, but well within reason.
I never used A10, so I probably should have asked about what to expect. I pitched at about 62-63F, so right at the lower end of its range. I expect to keep the yeast at no more than 70F at high tide, though I could keep it below that if need be. My M.O. is to go 2 weeks for fermentation, then keg. Does this yeast produce a lot of krausen? Is it a British strain? Quick or slow starter/finisher? I’ll soon find out! Should be ready just in time for St. Patty’s Day.

 

[Josh Hughes]

I put this one in the fermenter about an hour ago. Only real change I made was to use Pilgrim hops (my fav. UK hops and usually on hand) instead of EKG. Numbers were a bit high, but well within reason.
I never used A10, so I probably should have asked about what to expect. I pitched at about 62-63F, so right at the lower end of its range. I expect to keep the yeast at no more than 70F at high tide, though I could keep it below that if need be. My M.O. is to go 2 weeks for fermentation, then keg. Does this yeast produce a lot of krausen? Is it a British strain? Quick or slow starter/finisher? I’ll soon find out! Should be ready just in time for St. Patty’s Day.

View attachment 34170

View attachment 34171

Usually starts off slow for me. Tends to love the mid to upper 60s. Good Krausen imo. Darkness is the Guinness strain supposedly. For me it finishes a few days after an English strain would. It was done for me within a week, though.

 

[BarbarianBrewer]

I ramped mine up to a 9 gallon batch. At the end of the boil I added about 2 gallons of wort left over from the mash and let it sit for 10 minutes before chilling and transferring to 2 fermenters, and eventually 2 corny kegs. My 2 liter RWS starter was very slow to kick off due to the yeast being 4 months old. Imperial says that 4 months is the max age for their yeast. Eventually it did it's thing and within 18 hours post-pitch both fermenters showed good kreuzen, so I'm confident I didn't under-pitch. My only concern was leaving wort in both fermenters for about 20 hours before pitching yeast. I don't expect problems, but if I do, this will be where it came from.