I actually use them quite a bit in different styles and I get floral, maybe herbal but not anything I would describe as spicy really
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Geaux Tigers!!!! We are huge lsu fans up here in the north lol, and yea I think bud light is the only thing that flows on that campus we try to get down there once a year for a foot ball game.Agreed, and we too are out of staters, like LSU a lot but my wife and bleed Kansas and Ohio State. Bring on the Madness!
And yea I feel if you bring them up respecting the beverage rather then it being that forbidden beverage they wolnt abuse it and will respect it and if they actually take the time to brew it it would make them appreciate it that much more. Just how I feel am I crazy or is this sorta the normal vibe around here
I've got another question about this yeast.Essentially, once the beer has reached the confirmed FG there is no need to keep the temp high since its done.
Brewed a beer using this yeast a week ago, it's been fermenting happily at 92*F for a week now.
At what point do the high temps begin to mess with the beer as opposed to helping the yeast? Unless anyone has a better idea I'm just going to keep taking gravity readings and lower the temps when fermentation is complete.
You likely switched the beer and gas posts. They look the same, but aren't.Yup, that's my guess as well or you flipped the dip tubes.
+1Don't want to derail so I can start a new thread if necessary...
I used gelatin in the fermenter a few days ago when I normally throw it in while transferring to the keg. I forgot that I was planning on pitching a new batch onto that yeast. Is that a bad idea? I've got some dry yeast around if necessary.
I wouldn't risk using it. The gelatin's job is to precipitate the yeast out of suspension. I don't know how you could effectively separate the two now. Not saying it's impossible, but there'd be a lot less worry with new yeast.