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I’d still make a starter but then again, I almost never direct pitch liquid yeast.

Suggest you make a starter for a dubbel in any event or ferment a low gravity beer first and repitch.

I'll take: 1469 - West Yorkie (or 1275 if you can't get it) 3725PC - BDG

Hi Steve, Any PC strains?

Released in Q3 to coincide with the northern hemisphere summer. Pitched a whole cake in at 22/23C and ramped up to 28C. It went from 1.090 to 1.006 in 6 days and was carbonated in 3 days. Beer was mashed at 64C for 3 hours and 1kg out of 30kg was cane sugar. I find you need to push...

Yes it is! I made all the syrup beers, a RIS, a wheat stout, blonde, the shoalhaven barrel beer etc with it. I got 12 batches from 1 pack. Attenuation was about 85%-90% for most batches. It's WYEAST 3739PC: http://www.wyeastlab.com/yeast-strain/flanders-golden-ale

Not quite! The RIS was the gulden draak sacc strain! However, I do have a mixed culture RIS in secondary at the moment that uses a blend of my fantome and wildflower cultures; should be ready for Gino's 2020.

Ahhhh Fantome! They use a house sacc strain but have so much bacteria, brett, wild sacc and all sorts of other stuff in their beer. I've had 2 bottles from the same batch that have been completely different! I have a mixed culture that originated from Fantome that I've gone 7 generation on...

What sort of beer do you like to make? If you are keen on hop forward beers then perhaps staying with extract + steeping grains might be the play! If you are looking to make Belgian styles, Hefe, Rye Beers and German styles (for example) all grain is really the only way to go. Extract doesn't...

In the first instance, just go easy on your salts mate. Far better to undershoot (a good beer that could be better) then overshoot (an undrinkable beer). Think of them like salt and pepper. The right amount can make a great dish awesome and too much can make a great dish inedible. I'd be...

Perhaps you can kick off by getting a local brewery to contract brew on your behalf. You give them the recipe and they brew and package your beer for a per keg fee. Sure, the margins are lower but this way you can [legally] test the market appetite for your product without all the investment in...

Give it some time and some heat. It may well go to 1.000 or lower

Brewman. @Brewman_

Belgian pale ale is one of my favs but it's easy to go overboard. Keep the grain bill simple, use good ingredients and shoot for a starting gravity of around 1.050. This is one of the few Belgian styles that does not need a simple sugar addition. Hops Go for 30IBU max with about 2/3 of that...

When I did brew-in-a-bag, I couldn't get efficiency above 60% with it dropping as low as 45% for high gravity beers. With my 80L 4V system, I get 65% on 1.05 - 1.060, a bit higher on smaller beers and a big lower on big beers. Don't get to caught up on the number and focus on consistency...

Fire away... and bring some over to my place for “review” haha

English strains benefit from some yeast growth too!!

Also on overpitching, it may not give you off flavors necessarily; however, some strains of yeast do better when there is an element of yeast cell count growth in the early stages of fermentation. By pitching an entire cake, you are going to get solid fermentation but you may get very little or...

http://www.mrmalty.com/calc/calc.html - select the repitching from slurry option.

Are you sure the Danstar ESB yeast can't ferment maltotriose? I know that CBC-1 from Danstar can't but that's designed for cask conditioning and fermenting dextrose.