I've been using A24 for a while and really like it. Is anybody concerned about it being STA1 positive? Anybody know of commercial breweries using this yeast or other STA1 yeasts for NEIPA?
What’s the consensus on A24 conditions? Specifically pitch rate for 7.5 gallon batch with 1.074-78 OG. Stressing w/o O2 and low pitch rate to drive esters at 70 degrees or healthy pitch w/ O2 at similar temps?
Looking to brew my first AG Oktoberfest (and lager!) and would love some input:
6 gallon batch
Est ABV 6%
Pilsner Malt 5lbs 8oz (40%)
Munich 3lbs 7oz (25%)
Vienna 3lbs 7oz (25%)
Caramunich I 11oz (5%)
Carapils 11oz (5%)
Tettnang 1.25oz (60 mins)
Hallertauer 0.5oz (20 mins)
Octoberfest Lager...
May be a silly question, but what’s the best/correct way to prepare the blended dry yeast? Just measure out each percentage and mix? Any special care of the container? Do I have to rehydrate? Thanks for the advice.
I've been using my CBS set-up for a while
and I had a question I was wondering if you had any insight. I am doing a
reciculating mash after the mash in. Yesterday, I had it set to 152,
however the temp of the recirculate was 148 or so. When I did the mash
out, the temp was set to 168 and the...
if you go to my facebook page theres a lot of pictures of my setup (www.ceegeebrewing.com) it can give you some ideas of how mine is setup anyway (exhaust, the sticking out issues, etc)