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Yes, well sort of. I wouldn't want to convince anyone else not to use it. And I always would recommend someone to try it out themselves. As for pressure fermenting, I don't notice much difference between fermenting cold, warm or pressure fermenting once you let them sit for a month.

Yes I would agree if you are shooting for those styles this isn't the yeast you want to use. However I did pressure ferment this relatively warm so that may also contribute to the fruitiness I am getting.

That makes sense to me, I need to pick some up so I was just checking. I like the idea of maltiness without sweetness. I have some Belgian aromatic I wonder if it's similar enough?

I have to be honest I am not sure I would use it again. It reminds me a bit too much of the Budweiser yeast and is not as crisp as I like for a lager and maybe a bit to cidery especially on the back end. It would be fine in a hoppy lager or with fruity hops, which it does seem to accentuate...

Any chance you have a picture? I am not sure how this is possible.

Do you have issues transferring to the fermenter with hops? Mine has always clogged when going loose.

This is great I haven't seen this before. You put this on before the malt pipe goes in? Does it sit under the heater coil?

H I was looking at your full English recipe and I am curious what your thinking was for adding so much melanoiden to it? I think it's close to 5%? I am assuming this was the weyerman version too?

I would agree about the type of plastic used is probably more important. Plastic buckets and probably and those thin cheap pressure fermenters they are selling now would cause some hesitation for me. The thicker Spiedels are great though. I actually think some prefer oxidized beer, especially...

And a bitter.

Speaking of the Vienna lager.

Trying to empty this novalager keg to make room for the Vienna lager.

I don't boil dme for starters but do get it to 80c and then cool. You can technically keep it at lower temps but for longer time.

West coast IPA. I could probably call this one a pale ale. Very similar to SNPA.

Yep, scary reality. If you don't already excercise regularly and eat more veggies, fruit and beans. Glad everything checked out, had to be a relief.

Sample of the dark mild, it's very interesting with the t58. Guess you could say a Belgian dark mild. Has a very light hint of burnt rubber that tastes quite good surprisingly?

I ended up blending the landlord and bitter into one keg. Clear and the sum is better than the parts.

Vienna on the left, novalager on the right. The Vienna is young and still smells like ***, I guess the novalager is much less sulphury.

Ahh yes so simple and the purpose of the bag... Sorry a bit slow today.

I kegged up the dark mild and sort of overfilled the keg so I am drinking some to make room for the CO2 to carbonate. This is an interesting mix of a mild with some light phenolics. It's very smooth and drinkable. The question is do I carbonate to mild levels or Belgian levels?