Last Activity:04-27-2014 9:05 AM
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Posted in thread: Rince Cochon yeast on 12-23-2013 at 06:58 PM
After tasting... this is some form of belgian yeast. Seems similar in esters to an abbey
strain. It does floc well and it doesn't throw a lot of powerful esters, very pleasant.
Posted in thread: Suggestion for Home Malted Grain Issues? on 12-23-2013 at 06:09 PM
A co-worker has a farm where he grows feed for his cattle and thought it would be neat if I
could make a beer using his grains. This took a lot of work, in that I had to malt the 6 row
barley and whea...
Posted in thread: Rince Cochon yeast on 09-29-2013 at 12:59 AM
They say they actually ferme t this with a lager strain but then refer me t in the bottle with
a top fermenting strain. Theoretically that could be swine yeast or a beer yeast... But I
couldn't tell w...
Posted in thread: Rince Cochon yeast on 09-29-2013 at 12:42 AM
I've grown up the dregs from some Rince Cochon for the first phase of a lambic I'm brewing.
Next ill add some brett, oak cubes and sour cherries after primary is done. I'm fermenting at
64 degrees bec...
Posted in thread: Sour taste (infection?) with photos on 04-18-2013 at 10:02 PM
The white stuff is not yeast, that looks like mold... so I'd say you have an infection
especially if its sour... like sucking on a lemon. Replace all the plastic you use to siphon or
ferment after the...
Posted in thread: Getting the most out of your corn on 01-15-2013 at 11:45 PM
You can malt the corn the same as barley and get some conversion there. You can also do a
cereal mash to break the starches down so they can be worked on by the enzymes from the barley.
If you're usin...
Posted in thread: priming with triple sec on 12-21-2012 at 01:41 AM
I would use some grated orange peel to make a orange tea out of your priming liquid. So, boil
some water (0.5 cup), kill the flame and put some fresh grated orange peel (1.0 oz) in and put
a lid on it...
Posted in thread: Oatmeal amber questions on 12-20-2012 at 11:51 PM
I would suggest you work on the numbers or you won't learn. You can do it with equations, but
software is easier if you know your volumes and efficiencies.I get for 5 gallons, at 70%
efficiency:OG of ...
Posted in thread: recommend a yeast strain. on 12-20-2012 at 11:35 PM
I would use WLP500 from White Labs or 1214 Belgian Abby from Wyeast for this. If you're trying
to get the character, proper temps will be needed to ensure the character is correct. I would
Posted in thread: Danstar Windsor Starter? on 12-18-2012 at 12:22 PM
Its an English yeast, so you can use it very successfully in those styles. Additionally, its
great in porters, stouts, or browns. I made a bitter with last week and it fermented out great.