Yeah, it's very good. Definitely worth another try.
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I'll take another look at it today. I was hoping to get down to more like 1.022, I might try repitching with more T-58 or perhaps some wine yeast, though that seems a bit much. I've actually seen 1 finished beer stratify before, it was an American wheat I made about 2 months ago. I took some pictures but they came out badly, I'll try and find them this afternoon.
The bjcp list covers most things. We didn't get ours in time (or yet) either.
The real link spells it different?
The other link is from my kart.
I think the stores all have their stock for the year of most hops. This is where I got mine.
Thanks all, good info for a relative noob. I will pitch them together, and compare with the one I've already brewed.
Funny this should come up. Last night I had a discussion with a friend about using 2 yeasts in a beer. It is my understanding that one dominates the other; whichever one takes off first. But he seemed to think that you'd get qualities from both strains.
I'm not sure as I've never done an experiment on this subject.
I'm thinking of experimenting with different yeasts in the same wort. I want to brew a high gravity tripel, around 1.080-1.090, and use Wyeast 3787 to start, then after a week add Wyeast 1388. I have a recipe in which I've already used the 3787, and want to compare the two. Will adding a different yeast later in the fermentation make any appreciable difference, or should I simply pitch them together at the start?
yeast: Denny’s Favorite 50 (no yeast starter, sorry Denny )
or do you just put a bit of solution in the cap that covers the probe?
Thats the way I store mine!