Last Activity:04-22-2015 9:28 PM
Likes Given: 30
83 Likes on 68 Posts
Posted in thread: bug country 2014 on 04-08-2015 at 11:13 PM
There is absolutely no need to rack off of the yeast bed. Should you decide to to reuse the
cake just make sure you carbon dioxide flush the racking vessel and then seal the top with an
airlock. A pel...
Posted in thread: HDPE solera on 03-27-2015 at 11:52 AM
Mine is a sour solera and I do not replenish my Sacc yeast at this point so I don't aerate. Now
if it is getting too sour I will aerate my wort and pre-ferment in a standard bucket with Sacc
Posted in thread: Closed-system pressurized fermentation technique! on 03-10-2015 at 05:53 PM
U can use a digital refractometer accurately (with a correction equation)
Posted in thread: Super Simple 15G Plastic Conical on 02-26-2015 at 05:59 PM
I guess if you utilize the same conical as the secondary you could run into the issue you
mentioned. In that case a small amount of air will be bubbled through the beer and into the
headspace. The car...
Posted in thread: Super Simple 15G Plastic Conical on 02-26-2015 at 05:55 PM
The amount of air that bubbles through is negligible. And unless you were doing a sour Solera
or some other long term beer cleaning the yeast trap and reattaching it to the same batch isn't
really a c...
Posted in thread: Consecration kit from MoreBeer on 02-22-2015 at 02:24 AM
Champagne yeast is wine yeast just a strain that ferments completely dry usually as far as
Posted in thread: Consecration kit from MoreBeer on 02-21-2015 at 02:53 PM
Absolute maximum would be three volumes. My personal limit is 2.5 volumes which is equivalent
to about 30 PSI at room temperature (72 F).
Posted in thread: Consecration kit from MoreBeer on 02-20-2015 at 09:13 PM
Remember to use champagne or Belgian bottles if you are going to "normal" sour beer carbonation
levels (3.5-4 vols in many cases). Bottle Bombs also suck.
Posted in thread: Consecration kit from MoreBeer on 02-20-2015 at 12:52 PM
I believe Rock Pile is what RR uses. Premier Cuvée has also been mentioned along with
Montrachet or champagne yeast.
Posted in thread: Consecration kit from MoreBeer on 02-20-2015 at 01:14 AM
Something is not right there. Wine yeast along with priming sugar should carbonate within two
weeks. Even with the low pH of a sour.