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No worries...05 will perform fine without anything special. Rehydrate it for best performance and then just toss it in. I've gone to 12% ABV with it with no issues. But my question is, how do you know it's the yeast? Why isn't it a fermentability of wort issues? Tell us more about your recipe and procedure in order to help figure out what's going on.


For a big beer like that, I usually do a month in primary and at least a month in secondary. I haven't had any trouble using those plastic water bottles for extended secondary fermentations. My biggest concern with those bottles is that they might allow oxygen in, but I almost always bottle condition my big beers for a few months, and the yeast in the ...


There are multiple methods for producing clear beer. The least expensive in terms of money is to place the beer in secondary for 1 to two weeks. I would not let my beer set in primary much longer than it take to ferment. It can give you off taste if you do so. But flavor is subjective right?The longer a brew sets in secondary the clarity will occur. But who ...


I usually keep in primary 1-2 weeks, depending on the strength, then even if using a plastic secondary will usually rack it in for a couple of weeks just help it clear out a bit more, then bottle. The time in the bottle being potentially months, will do far more for mellowing out and blending flavours, than a couple of weeks here or there in the secondary. ...


What advantages/disadvantages would there be if one would filter it (if necessary) at its peak after a two day crash? I'm planning on a low gravity, 1.045 beer. 3 day primary, 5-6 days (or less if possible) on a berry in season. It'll be a raspberry wheat beer. Any advice on mash temp and mineral profile?

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