MelbVTBrews
Member
Hey all,
I've come across some good articles lately like this one about using dry yeast except with a few high gravity styles - http://koehlerbeer.com/2008/05/23/dry-yeast-v-liquid-yeast/
What do the local experts reckon?
I've had some strange experiences with Wyeast lately - fermentation of ales but no movement out of the airlock at all. Might be a leak somewhere that i can't detect but my fermenters are in good nick...could it be under-active liquid yeast instead? The temp range has been kept around 18-20C give or take a degree but not much more.
Dry yeast and lager?
...I'm about to put a boh pilzner on - thinking of going with the Saflager 34-70 instead of the Wyeast 2124 or 2278. If the temp natural temp range in the brew spot is 12-14, will i get away with only 1 saflager dry pack?
Looking fwd to getting some local input
Cheers,
MVT
I've come across some good articles lately like this one about using dry yeast except with a few high gravity styles - http://koehlerbeer.com/2008/05/23/dry-yeast-v-liquid-yeast/
What do the local experts reckon?
I've had some strange experiences with Wyeast lately - fermentation of ales but no movement out of the airlock at all. Might be a leak somewhere that i can't detect but my fermenters are in good nick...could it be under-active liquid yeast instead? The temp range has been kept around 18-20C give or take a degree but not much more.
Dry yeast and lager?
...I'm about to put a boh pilzner on - thinking of going with the Saflager 34-70 instead of the Wyeast 2124 or 2278. If the temp natural temp range in the brew spot is 12-14, will i get away with only 1 saflager dry pack?
Looking fwd to getting some local input
Cheers,
MVT