Gary Glass and I started the Fuggles Hater Club. 
Lots of people like them, but not us.
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Me neither. How do I join the club?
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I have some London Fog that I need to use up before I buy any more yeast.
I hereby declare you a member of FHC!
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Chumley and I will take your Fuggles Haters club on Gangs of NY style 
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I was thinking of you guys!
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BDSA
WLP510
69% dingemann pils
17% wheat malt
8% D180
2% sucrose
2% crystal 120
2% cara-aroma
OG 1.071
aiming for about 25 IBU
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Interesting
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thanks, i feel like its a safe n simple belgian dark recipe, thogh slightly low at 1.071. WLP510 is terra incognita for me however. the initial beer with it was already brewed and tasted malty, red apple, very light phenolics, very hazy despite a cold crash.
the key “interesting” element may be that i have made a vodka tincture with star anise in it and plan to add it to some bottles at packaging if possible
Finally got around to starting my SMaSH Ordinary Bitter.
100% Crisp №19
15 IBU of EKG @ FW
10 IBU @ 30
3 IBU @ 5
Targeting a 1.030 OG for about 3 to 3.5% ABV.
Preboil gravity was right on projected at 1.024.
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Make sure you serve warmer with less CO2 if you can. Shoot for 50F in the glass. Otherwise the cold and high CO2 level will leave the beer thin and flavorless
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It’s a very different approach than I’d take.
Wednesday I brewed 10 gallons of a Pliny the Elder clone recipe. Pitched 1.5 packets of BRY-97 into two bucket fermenters. Yesterday I opened the lids to see how they are doing, and was surprised to see this weird meringue-like krausen in each of them. I have never seen anything like it in 36 years of brewing. I’m used to the peanut butter appearance of past BRY-97 IPAs, but this is certainly something new.
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That’s crazy. 
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Impromptu brew day due to rain out!! Always welcome too!
80% Weyermann Barke Pilsner
20% Weyermann Barke Vienna
Hallertau Mag @ 60/mins, 31 IBU’s
Tettnang @ 30/mins, 4 IBU’s
German Perle @ 0/mins
WLP835 (5th gen)
Ferment @ 48* until 10 points remain, pressure ferment until end w/ diacetyl rest.
OG est. @ 1.049
FG est. @ 1.009
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A summer beer coming up this weekend.
Aiming for about 4% ABV, 20 IBU’s and just a little participation from the late hops.
American Wheat Spelt
62% Deer Creek Pilsner
38% Deer Creek Pale Spelt Malt
≈20IBU’s Magnum at top of the boil
Nelson and Citra late
WY1450
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Nelson + Citra late should give it a nice subtle pop without overpowering. WY1450 is a great call too, should keep it clean and let those flavors shine 
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Rain-out brew days always hit different That grain bill looks super clean and classic—Barke malts are hard to beat.Curious how that 5th gen WLP835 is performing for you?
I was watching the forecast and decided to make water just in case and so it worked out in my favor.
835 is a great yeast!! It’s in my top 3 go to lager yeasts, with 34/70 and Diamond rounding out those favorites. No particular order really. I think they all work well with my grain bills and low ferm temps. To your question though, this one took around 72 hours to start. Had a what seemed to be a healthy starter but admittedly rushed it and cold crashed it in 2 days so I think that is why there was a slower start.
Cheers!!
I think Barke just hits different. I can’t say what it is but I can definitely tell the difference between it and say Briess options. Not taking anything away from Briess but….
Have you tried a SNS starter? I find them faster and easier, and seem to produce healthier yeast than stir plate/crash.