Recent content by lasultana

Did a co-sour gose with this yeast and Lallemand Sour pitch. Attenuated only around 72%.

Interesting. I double checked with them and got the same reply. I'm attaching a. document of all strains + equivalents + origin.

Are Are you sure? On their website (look at the tags on the bottom) it seems like it's from the framgarden, not ebbegarden? https://www.imperialyeast.com/organic-yeast-strains/yeast-types/seasonal/pog/ Very interested in more reviews.

Cool that I don't have to worry about the contamination. Yeah, whirlpool hops is not equivalent with dry hop or a tea though. I guess there's no possibility. Thanks though!

Very interesting. So I don't risk contaminating my cold side equipment with l plantarum? Given I clean and sanitize as I would with yeast (chemipro oxi and star San)? One thing I don't like with this method though is that I cannot use any whirlpool hops. I was initially wanting to add whirlpool...

Great, thanks. I am well aware that we want to kill the lactos, I was just wondering whether there are any volatile compounds we might want to drive out of the beer.

Hey guys. I'll be brewing my first (kettle) sour soon, a gose. Now the recommended procedure (https://www.lallemandbrewing.com/docs/products/bp/BEST-PRACTICES_KETTLESOUR_DIGITAL.pdf) is to boil the wort for 2-5 minutes, cool, pitch the lacto, and then boil (longer?) after 24-48hs (48 for...

Hey guys. I'll be brewing my first (kettle) sour soon, a gose. Now the recommended procedure (https://www.lallemandbrewing.com/docs/products/bp/BEST-PRACTICES_KETTLESOUR_DIGITAL.pdf) is to boil the wort for 2-5 minutes, cool, pitch the lacto, and then boil (longer?) after 24-48hs (48 for...

Green Bullet is a great NZ bitter hops in my experience.

Well the water is a blend apparently, just confirmed that. That's why he sent the water to a company that analyses water. The upper values were measured. So shall we just use them and stop caring about the error message?

Hi, Ive got the same issues. Its saying the water report of a friend of mine is unbalanced. This is what I have: pH 7.65 Nitrate 4.4 ppm Total Hardness (as CaCO3) 387 ppm Calcium 109 ppm Magnesium 22 ppm Sodium 29 ppm Chloride 94 ppm Sulphate 56 ppm Alkalinity (as CaCO3) 311 ppm Accoring to...

Has anybody tried this yeast in a NEIPA?

Has anybody used toasted flaked oats in this style?

Dry yeast: Hast anybody tried yeast that cannot convert maltotriose? I'm thinking about giving Danstar Windsor or Danstar London ESB a try.

I used Galaxy/Denali/Apollo in my latest NEIPA with M36 yeast - looking forward to it. It's still in primary.