Last Activity:10-24-2014 8:40 PM
Likes Given: 112
176 Likes on 133 Posts
Posted in thread: Request for Induction Equipment Information on 10-25-2014 at 01:36 AM
My understanding is that if it's "induction capable/ready" then it will work and heat up and
produce the maximum output. If it's not ready then it simply won't work, as opposed to working
sort of, at ...
Posted in thread: ris in keg? on 10-23-2014 at 10:24 AM
Nitrogen would smooth out the rough edges of a RIS, very much changing the beer for the worse
Posted in thread: Roeselare in high OG? on 10-22-2014 at 07:35 PM
The bugs and Brett might struggle in the higher alcohol environment. Personally, on a high OG
beer, I'd pitch it all at the same time and let it roll. The sacc will take off, and the
bacteria will too...
Posted in thread: Yeast Propagation on 10-22-2014 at 07:23 PM
Quic cell phone response. There's a lot of good threads on here about yeast life cycle,
aerating starters vs. The wort, and more. I'm assuming you're suggesting starters just need o2
and not the sugar...
Posted in thread: Request for Induction Equipment Information on 10-22-2014 at 02:13 PM
See the variation in some of these results with the same device makes me think there is
different efficiencies based on the pot used. I have a couple ic1800 and have noticed a
difference depending whi...
Posted in thread: Feeding harvested yeast on 10-21-2014 at 06:28 PM
I hear ya.. I find caring for active cultures to be a much bigger pita. I have a couple Brett
and bug cultures I manage and I'm ready to quit it. Pita. The only downside to the frozen yeast
Posted in thread: Feeding harvested yeast on 10-21-2014 at 06:12 PM
I use these. I don't freeze a pitchable quantity though. I freeze about 20 ml and grow a
pitch up from that (2 step starters). (and hold back some of that starter for
freezing)Viability has been jus...
Posted in thread: Feeding harvested yeast on 10-21-2014 at 11:15 AM
You might consider freezing a small amount mixed with distilled water and glycerin, especially
since you are planning to do starters for each batch anyway. This is how I keep seldom used and
Posted in thread: Over Pitching? on 10-20-2014 at 06:34 PM
Yes but only to a minor degree...unless you're talking dead yeast at the bottom. There's trub
intermixed down there as well. The density, or cell count per volume, is more critical. If
you're top crip...
Posted in thread: Over Pitching? on 10-19-2014 at 09:46 PM
1/2" in a pint jar doesn't sound like too much tbh.