[deckerhand]

Today is the day. I am finalizing my black ale recipe. The only think I know from sure is I’ll be using lager yeast. From what I am reading on the packet dry lager yeast is more forgiving with temps and brülosophy gave me hope to play around with this yeast


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What yeast?  And more forgiving than what?

Cording to some people  say dry yeast is more forgiving than then yeast smack packs


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I don't think that's necessarily the case

I hope what I was reading is correct we’ll see how the flavors from the yeast are. Only one way to be sure is to try worst case the bears have beer to drink once I dump it.

[deckerhand]

Today is the day. I am finalizing my black ale recipe. The only think I know from sure is I’ll be using lager yeast. From what I am reading on the packet dry lager yeast is more forgiving with temps and brülosophy gave me hope to play around with this yeast


Sent from my iPhone using Tapatalk

What yeast?  And more forgiving than what?

Cording to some people  say dry yeast is more forgiving than then yeast smack packs


Sent from my iPhone using Tapatalk

I don't think that's necessarily the case

I always use dry yeast tho I mostly use us 05 last batch I used us 04. I never had any issues using dry yeast since I get all my ingredients and or kits mailed to me I trust dry yeast more. The trick is always good aeration before you pitch the yeast. That or maybe I have just been lucky


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[denny]

Today is the day. I am finalizing my black ale recipe. The only think I know from sure is I’ll be using lager yeast. From what I am reading on the packet dry lager yeast is more forgiving with temps and brülosophy gave me hope to play around with this yeast


Sent from my iPhone using Tapatalk

What yeast?  And more forgiving than what?

Cording to some people  say dry yeast is more forgiving than then yeast smack packs


Sent from my iPhone using Tapatalk

I don't think that's necessarily the case

I always use dry yeast tho I mostly use us 05 last batch I used us 04. I never had any issues using dry yeast since I get all my ingredients and or kits mailed to me I trust dry yeast more. The trick is always good aeration before you pitch the yeast. That or maybe I have just been lucky


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Dry yeast manufacturers say no aeration is needed.  My experience bears that out.

[deckerhand]

Today is the day. I am finalizing my black ale recipe. The only think I know from sure is I’ll be using lager yeast. From what I am reading on the packet dry lager yeast is more forgiving with temps and brülosophy gave me hope to play around with this yeast


Sent from my iPhone using Tapatalk

What yeast?  And more forgiving than what?

Cording to some people  say dry yeast is more forgiving than then yeast smack packs


Sent from my iPhone using Tapatalk

I don't think that's necessarily the case

I always use dry yeast tho I mostly use us 05 last batch I used us 04. I never had any issues using dry yeast since I get all my ingredients and or kits mailed to me I trust dry yeast more. The trick is always good aeration before you pitch the yeast. That or maybe I have just been lucky


Sent from my iPhone using Tapatalk

Dry yeast manufacturers say no aeration is needed.  My experience bears that out.

I been doing that since I been brewing with mr.beer I’ll try not to with my next batch next month I am going for a hazelnut stout. Since I think you are the one who said Rogue uses extract I got extract. Say use  10% during bottling I may go for little bit more for flavoring again just paying around to see what works and don’t work


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[denny]

Today is the day. I am finalizing my black ale recipe. The only think I know from sure is I’ll be using lager yeast. From what I am reading on the packet dry lager yeast is more forgiving with temps and brülosophy gave me hope to play around with this yeast


Sent from my iPhone using Tapatalk

What yeast?  And more forgiving than what?

Cording to some people  say dry yeast is more forgiving than then yeast smack packs


Sent from my iPhone using Tapatalk

I don't think that's necessarily the case

I always use dry yeast tho I mostly use us 05 last batch I used us 04. I never had any issues using dry yeast since I get all my ingredients and or kits mailed to me I trust dry yeast more. The trick is always good aeration before you pitch the yeast. That or maybe I have just been lucky


Sent from my iPhone using Tapatalk

Dry yeast manufacturers say no aeration is needed.  My experience bears that out.

I been doing that since I been brewing with mr.beer I’ll try not to with my next batch next month I am going for a hazelnut stout. Since I think you are the one who said Rogue uses extract I got extract. Say use  10% during bottling I may go for little bit more for flavoring again just paying around to see what works and don’t work


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IMO, the best way to use extracts is to add them to taste.

[Steve Ruch]

Today is the day. I am finalizing my black ale recipe. The only think I know from sure is I’ll be using lager yeast. From what I am reading on the packet dry lager yeast is more forgiving with temps and brülosophy gave me hope to play around with this yeast


Sent from my iPhone using Tapatalk

What yeast?  And more forgiving than what?

Cording to some people  say dry yeast is more forgiving than then yeast smack packs


Sent from my iPhone using Tapatalk

I don't think that's necessarily the case

I always use dry yeast tho I mostly use us 05 last batch I used us 04. I never had any issues using dry yeast since I get all my ingredients and or kits mailed to me I trust dry yeast more. The trick is always good aeration before you pitch the yeast. That or maybe I have just been lucky


Sent from my iPhone using Tapatalk

Dry yeast manufacturers say no aeration is needed.  My experience bears that out.

Mine too. The only thing close to "aeration" that I do is mix the heck out of it to make sure the extract is thoroughly distributed to get an accurate gravity reading.