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Finally found a bottle of this in dans tuggerah. $7 each. Grabbed 2, in the fridge now, can't wait to try this after closely following 100+ posts!

Can post. No worries. I'm sure we can work something out.

Howdy brewers. due to a packaging error from one of our vendors, i scored a heap of stainless steel cable ties. the one on top is black coated, 360mm x 4.6mm, -80 to 150 deg temp range the small one in the middle is 20ml long, -80 to 500 deg temp range the bottom one is a spring roller...

yeah good advice here.... i had a similar thing happen, although drove an hour to pick up a product only to get there and be told he couldnt let it go at that price.... the threat of negative feedback and being reported to ebay was enough to change his mind.... he did have a lot more feedback...

yeah, got that right... cheers Nick hope the fermentor survives....

So this is what i did back on the 14th (Wednesday), turned the fridge up to 18 deg, left it for a while, sprinkled on a fresh pack of saf 34/70, let it sit for a few hours on 18 and then down to 12. Thursday = nothing Friday = nothing This morning = nothing 4pm today: To smell and taste is...

would appreciate some opinions on this one... should I re-pitch this afternoon or dump it - there are no visible signs of infection yet, smell and taste ok too (sweet)

Crap **** bags. I can get some more yeast tomorrow, but will not be until this time tomorrow until I can pitch. I wonder if it's worth the extra $10 if it's doomed?

20lt batch, pitched the full pack of yeast. Can't remember the date on the pack but it was under 6 months from manufacture, I'm sure of that. Pitched around 17-18 in the fridge set on 10.

ok, so this yeast was pitched at around midday on Sunday and as of now there are no signs of life +2 days later. gravity is still at 1.050, smells and tastes really sweet, no krausen etc.... its on at 10deg.. the smack pack did not swell over 24hrs either... should i be concerned?

Oktoberfest Knockout 23lt Og 1.047 Fg 1.010 47% Munich 47% Vienna 3% cara Munich 3% sugar Northern brewer x 15g at 90 Pacifica nz x 7g at 10 Cascade x 6g at 10 Pacifica nz x 12g at 0 Wyeast 2124 bohemian lager Edit: incorrect %

latest hefeweizen. stoked with this one, great hints of banana, nice fluffy dense head.

Cheers mate. As I said, high hopes with this one. No hurry at all, will follow your schedule.

Fark that's gold. Best laugh i have had all week. Read that out loud to my mrs and she even giggled and gave me the nod. Love your work son.

Fingers crossed. Have high hopes for this one! Although I smacked the pack about 6.5 hrs ago and is still as flat as (insert inappropriate joke about a girl with no cans) Just getting my starter ready now.

yeah, got that... apologies if the OP was a little misleading... the point i was trying to make was that it was odd they wouldn't put a lager ferment range on the pack considering its the "most widely used lager strain in the world" plan too. cheers mate

no it says to ferment at that temp. it does mention additional yeast is required for lower ferment temps, but the only range given in the instructions is 18-22 (crappy iphone pics)

Cheers Sam, i did see that on the wyeast page, but was curious as it is not on the packet instructions....

Hi brewers, just smacked a pack of 2124 for an Oktoberfest i plan to make over the weekend, noticed on the back of the pack the instructions state to ferment between 18-22 deg - no mention of fermenting lower for larger and other styles. i was planning at fermenting around 10 on this one, just...

i have one of them also, i find that once you take a few gravity readings it clears it out, i also chill all of mine down to 1-2 deg for a few days (longer for lagers), after cooling for a while everything sticks to the bottom of the fermenter pretty well you could also try propping the front...