- Posts 9
Last Activity:03-16-2014 5:09 AM
Posted in thread: 48 Hours - No Action - Wyeast Laboratories - Bohemian Lagerô 2124 on 03-25-2013 at 03:30 PM
I usually ferment 2124 in the 43-45 degree range. Just give the fermenter a swirl every hour or
so to get the yeast in suspension.
Posted in thread: cheapest way to go pure-O2 on 04-01-2012 at 06:39 AM
from the wyeastlabs customer service faq:31. How do you achieve higher than 8 ppm O2 levels in
your wort? . By injecting pure oxygen into your wort through a stone (1 min for 12 ppm). Or, by
Posted in thread: I have a 1lb of amarillo and centennial. What should I brew? on 02-23-2012 at 04:11 PM
I just sampled a batch of Jamil's Evil Twin I brewed about 4 weeks ago - delicious. It's
hoppy, but quite malty as well.+1. Evil Twin is the best hoppy beer I've ever brewed.
Posted in thread: Gravity Dropping In Bottles on 02-23-2012 at 04:02 PM
it could also be the yeast dropping out of suspension in the primary, before you reach FG. i
had the same problem with wlp002 a while ago. the gravity was stable for a few days before
bottling, but th...
Posted in thread: What's your occupation: Engineer or Non-Engineer on 01-01-2012 at 06:39 AM
BS in computer science and philosophy (almost qualifies as CE, right?), JD, and former
restaurant owner (sold it a year and a half ago).
Posted in thread: OFFICIAL Kate the Great Russian Imperial Stout Clone on 01-01-2012 at 06:35 AM
You should always rehydrate yeast in water. John Palmer: "Often the concentration of sugars in
wort is high enough that the yeast can not draw enough water across the cell membranes to
restart their m...
Posted in thread: Best method for oxygenating your wort? on 12-11-2011 at 06:08 AM
Wyeast didn't point to any studies to back it up, but they say pumping oxygen into the
headspace and shaking for 20 seconds, twice, will give the same results (12 ppm dissolved o2)
as 1 minute of oxyg...
Posted in thread: Yeast Recommendations for IPA on 08-16-2011 at 12:55 AM
-1 to WLP002. I used it recently in an ESB, and the temperature got away from me (72-73). It
developed some really fruity esters (halfway to a German hefeweizen). It is a great yeast, but
it will have...
Posted in thread: Floor Kill Ale (Maibock...ish) on 01-02-2011 at 07:13 AM
I brewed this a couple of months ago, with a couple of modifications. I used belgian pilsner
for my base malt, and cara 45 instead of the crystal 60 (LHBS was out). I also subbed Northern
Brewer for t...