[kylekohlmorgen]

What I want to say is: Learn your yeast and try different temperatures. Learn how to harvest and handle your yeast with your equipment.

I've heard this advice many times before. For the most part, I've stopped experimenting with new yeast and stuck to repeatedly using 3 or 4 strains (1056, 1214, 1968, and 3711, if you're interested).

I LOVE 1056 because its damn-near bullet proof and can be repitched several times, but it is a PITA to get clear (usually I get one or two 'brilliant' pints before the keg kicks).

OTOH I love 1968 for its ester production in milds/bitters, but I haven't experimented with it enough to find its limits (performance at lower temps, performance after multiple pitches). Not so much concerned with ester profile in pale/IPA/browns, since FW uses it throughout their lineup.

[boulderbrewer]

Leos, I need to visit your taproom soon. Need to discuss lager brewing!

Me too. But that is just to drink your beer.

Me too! For both!

Give yourself a day or two more and stop by Tribute and a trip to Oso, Redeye and
Bull Falls.

[boulderbrewer]

You can bank you propierty yeast a wyeast for a small fee and they will grow it for you to a pitchable dose. This all costs some money but they clean up the yeast and store it for you so it my work for you.

[garc_mall]

Leos, I need to visit your taproom soon. Need to discuss lager brewing!

Me too. But that is just to drink your beer.

Me too! For both!

Give yourself a day or two more and stop by Tribute and a trip to Oso, Redeye and
Bull Falls.

My rough plan is to hit up both Lazy Monk and Tribute when I go out to MN to visit my wife's family.

[boulderbrewer]

Let me know maybe we can save you a few bucks by being the hotel. You got to milk the gots and feed the chickens and ducks. Part of the plan. free beer though.