Fri Oct 03, 2008 10:39 am
I always use US-05 for any thing but the highly specialized applications like belgains or bavarian wheats, etc. Always ferments clean and costs 75% less than liquid. I know there are some liquid yeast snobs out there, but for my money US-05 does probably 80% of my brewing. BTW S-04 is also fantastic if you haven't tried it.
On Deck: Brown Porter for Souring in Oak Barrel
Primary: Air
Secondary: Carcinoma Quad
Bottled: 10g Berliner Weiss, Sour Wit, Smoked Hefeweizen
Aging in Oak Barrel: Flanders Red, soon to be bottled, replaced with Porter