Recent content by RJB.

I can confirm that BR-8 does indeed form a pellicle. I brewed a simple golden ale and half of the batch got a dose of BR-8 at bottling. Fast forward 3 weeks to today when I checked on the bottles and all of the normal bottles have no evidence whatsoever of a biofilm/pellicle whereas all of the...

I won a few packets of BR-8 in a Northern Brewer giveaway a few weeks back and have been holding onto them until more hands-on information comes out so I’m excited to see how your beers turn out, especially the 100% BR-8 batch! Regarding the yeast coating the walls of some of the bottles - I...

Yes by all means ferment cooler if you’re getting too much banana. Although I do find it odd you didn’t get any clove considering you even included a 20min ferulic acid rest. I will say, as thehaze touched on, people have varying levels of sensitivity to the banana ester (isoamyle acetate) so...

German Pils. No finings, just good ole’ fashioned lagering.

Fermentation temperature plays a huge role in the balance of banana/clove in the finished beer when using this yeast. Fermented at 59-60f it was a clove bomb - no banana whatsoever and everybody thought I spiced it with actual cloves. Fermented at 64-65f there was a good balance of clove to...

I could use something like this in my brew house!

This is pretty cool, I’d like to try it out as well. Thanks!

Awesome, count me in!

I suspected as much. Good catch, I didn’t even notice that on the packaging. If it means there are more dry yeast strains on the market I’m all for it!

I was under the assumption that the equipment needed to produce dry yeast on a commercial scale was incredibly expensive and that there are only a handful of companies in the world that produce dry yeast (Lallemand, Fermentis, AEB). What are the chances that White Labs is outsourcing this to one...

I use Lallemand London often and my best guess is it’s just done fermenting already. London is typically a quick fermenting strain and routinely finishes within 48-72hrs for me, depending on the OG. I raise the temperature on day 2 or 3 post pitch to help clean up any off flavors (English yeast...