Just tapped a Saison fermented with a blend of White Labs 550, 565, and 570. It's dry, fruity, and spicy; couldn't be happier with the outcome.
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What does everyone out there have planned for their first brew of 2011? I'm planning to kick off 2011 with a big Tripel and hoping to use the yeast cake from that to brew a quadFYI, many recommend against using yeast from any higher gravity beer (>1.060) to brew another beer. The high alcohol stresses the yeast, and they usually struggle in the second batch. I tried it once - never again.
Happy New Year!