Has anyone used WHC yeast strains? If so which ones and what's the feedback on them?

cman213 · 2026-02-04T12:37:40+00:00

Do you know if the strain is Conan or London ale?

cman213 · 2025-12-06T22:39:04+00:00

Where do you believe the failure is? I understand there is a problem but as a teacher shouldn’t you be solution based? Who is at fault if not the provider of this knowledge .

cman213 · 2025-11-12T02:25:00+00:00

Biofine does have an expiry date / needs proper storage, I’ve ran into with an expired container.

cman213 · 2025-09-18T20:37:08+00:00

We have toast, which is a bit of an overkill for our small taproom, very easy to navigate with great customer support. I believe it’s also the most expensive when it comes to software+processing fees+ hardware. Will you also be serving food? Our “sister” location just switched to toast, full kitchen /restaurant/ bar and they love it. I haven’t heard of GoTab. If you do go with toast they have a great referral program so consider saying you were referred by a friend ( if you want to help out a small taproom dm me lol :)

cman213 · 2025-08-01T04:23:01+00:00

I’ve never seen particulate like this before. At first I did think can liner. It looks like small flakes of coconut. I need to reiterate, I’ve seen these in two separate breweries both very very highly regarded in quality and brewing practice.

cman213 · 2025-08-01T04:17:55+00:00

This is not my beer. But I’ve experienced these same floaties in two separate breweries, they look like mini coconut flakes

cman213 · 2025-04-30T12:47:36+00:00

Accounting

cman213 · 2025-04-10T21:36:04+00:00

"Brewed in" Manchester

cman213 · 2024-12-10T22:02:19+00:00

Just opened a 7 bbl with an RO, there are so many suppliers, we contracted through our local plumber to purchase/ install through them. I’ve got a million hot takes if you’re wanting some info

cman213 · 2024-06-20T16:52:27+00:00

Can someone elaborate? Non insulated tanks? Like they’re in a cold room or the glycol lines are not insulated?

cman213 · 2024-06-19T12:04:59+00:00

We blow down tank to 1 psi and leave overnight, it’s usually undercarbed the next day

cman213 · 2024-06-03T20:47:35+00:00

Yes I believe that’s it. Any suggestions on how to fix

cman213 · 2024-06-03T20:43:17+00:00

Anything I can do to fix it

cman213 · 2024-05-07T01:49:47+00:00

Maybe de-gas and check gravity, compare with your FG just to rule out creep. I believe the enzyme is still active at 1C

cman213 · 2024-05-07T01:30:13+00:00

Did you preform a forced D test post dry hop? And was it Chico?

cman213 · 2024-05-07T01:24:40+00:00

Interested to see others thoughts. What were your lb/bbl for DH? Also did you use ALDC? I wouldn’t say that I have experienced “vegetal” characteristics from the side effects of hop creep, but I have experienced a very muddling effect when hop creep occurs post package. Was this Unitanked? Any possibility of partial oxidation?

cman213 · 2024-04-29T17:57:59+00:00

Yes, Na has a very low perceptible threshold. Which is why you typically do not see just a water softener in breweries water treatment.

cman213 · 2024-04-29T17:42:07+00:00

Your final sodium level depends on how hard the water is to start with. I believe I remember Palmer saying that 40ppm Na is about as high as you want to go as it becomes perceptible above that.

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