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Kegged at 40psi gonna leave it for 24hrs then drop to serving pressure and leave for as long as I can manage before testing a proper sample. Let’s hope it keeps its colour and doesn’t turn brown!!

It’s a monster yeast! I’m not sure what other styles to use it in but look forward to hearing how you and others get along with it in upcoming brew days.

Looks great @samale and not a million miles off what I’ve been brewing. Pulled a sample today while crash chilling. Mine had equal amounts of Citra and Bru 1 in the hop stand and equal amounts of Mosaic and Sabro in the dry hop. Verdant yeast of course. I’ve harvested nearly a full mason jar...

We’ve all been there. Maybe you should name your beer made with this yeast TL;DR 😉😀

Classic!

So brew day was a disaster but I hit my target OG of 1.074. Gonna do 100g each of Citra and Sabro for the dry hop as I think the slight vanilla folks are talking about might compliment Sabro if it does bring some coconut to the party! The Verdant yeast took of quite swiftly and today less than...

I'm gonna be brewing up a big NEIPA with Verdant's yeast later today (after this night shift) and I'm keen to see how it turns out. Got 100g each of Bru-1 and Citra for a 20-30 min hop stand (80c) and then 100g each of Mosaic and Citra post fermentation dry hop for 2 days (14c). I'm using the...

Pulled a wee sample after kegging my Export Helles earlier. I’ve found this a few times with Centennial hops but I get a berry smell which reminds me of a crystal malt type sweetness and not as much pine on the nose as my first Centennial SMaSH. The bitterness on this is about 55 IBU and it’s...

Yeah I think I’m just trying to emulate the beer styles I enjoy and having had great lager in Germany it’s never tasted better. I think this 2206 is a cracking yeast and I’d be happy to use it again going by results so far. My fingers are firmly crossed and like you say the flavour seems to have...

I'm looking for the same info as I put a lager in the fridge on the 21st using Wyeast Bavarian lager 2206. I checked the gravity a couple of days back as I wann do a similar fast lager thing and start to ramp up and the sample was tasting delicious, similar to what @UKSkydiver experienced: a bit...

I shouldn’t have said conditioning I meant storing for serving😣 The THA will sit in a wee space in the flat hovering about 18c for a week or two of I can keep away from it.

Final post from me other than opinions on the brew but the sample today was tasting great. Nice flavour, sturdy bitterness in that classic American IPA vein but not overpowering from my taste and the best version of this beer I’ve made to date-I’ve done it three times but used different yeasts...

Timmi Jenkins raffle? Me too!

Any updates on this would be much appreciated - I won some Sabro (and Bru-1) in a raffle and want to use enough to taste it but not enough to get the undesirable notes people have talked about - I'm guessing 15% with one other big hop. I tried 'Sabromance' from Overtone Brewery last week and...

Dry hop went in a few days back after cooling the wort to 15c and should be cold crashing on Monday kegging a day or two later. I'm tempted to repurposed an old coal shed out the back for conditioning brews and was wondering with ambient temps hovering between 7-11c would that be a good place...

Here’s my effort I’d say my best pumpkin beer out of the three I made to date!

Me too 😀

Brewed yesterday and stuck to 66c mash even though I’m using a Grainfather too. I’ve decided when I brew again I might do the two step but always better to try it one way first then make changes (although I’ve basically made this before but now I have the ‘proper’ yeast) I pitched the yeast this...

I'm thinking of following this mash schedule when I brew this over the weekend (starter went into the brew fridge at 18c tonight). I'm guessing you use this as standard mash schedule on all your IPA's?

Hefty!