hey Bob, which yeast are you using? and did you build up a starter prior to pitching?

I have started making a 3 quart starter from each smack pack or vial. Then I fill two 1/2 quart jars and top with sanitized foil. Store in the fridge until use.
That way I have a 1/2 gallon starter and two more samples that can be made into starters. I could split further from the samples but haven't from fear of mutations, ect. I may see how far I can push it some time in the future.

Will do! It's got another solid week, then a week of dry hopping, then I'll bottle. When I transfer for the dry hopping, I'll take a gravity reading.


I have harvested; S-05, S-33, and the Wyeast 1728 (Scottish).
I build a starter at least 5days prior. Although I'll be moving that to 6days I think.

I actually have really come to love S-33...and it's one of fermentis's cheapest! I do like 1768, though it's not all that clean for me--I get lots of phenolics, but they're quite tasty, with the right amount of conditioning.

And of course I love US-05, though I'm on the fence between it and Notty. Both are great, clean yeasts...though subtly different.

I really liked the 1728 in the Scottish. In fact, I plan on cultivating it into my house strain. (Funny what people like.)

I prefer the S-33 over the S-04. For me, the 04 never attenuated well. The 33 has always been a hungry beast.

And 05...well. It's 05. I don't know what more can be said about that.