Recent content by Alucard1983

Be leave it or not I did some slanting 2 years ago... I moved and got ride of most of my washed yeast. I used 3 vials to make a new started... it's still alive.. so I'm gonna get rid of my slants and start again

I'm 30 years old. I've been home brewing beer and wine since I was 6 years old with my father. My dad's father made home brew in Newfoundland Canada and sold it in stores. Yes he sold it in stores, you can if it is less then 3%. He had a mini home brewery called Bumble B Beer, And tought my dad...

Nice

I've cultured Schneider Wesson yeast out of there beer. I always make a starter. But I ferment my beer at 70+. I reuse that yeast all year. The more you ferment at 70+ the more banana esters comes out. I've had the Easters stay strong. Everyone loves my beer.

If you were closer I would send you a slant or two of health yeast.

i ferment my sw yeast at 22 degrees c and it comes out great... the banana esters are wonderful

I did some harvesting last year from Schneider Wessen bottle. SW uses the same yeast to bottle. It took me 2 weeks to get the yeast going properly due to the age. But I suggest you learn to slant with agar agar gelentin. Once slanted I use a one year old yeast to make a new starter. You can...

I remember when I harvested yeast from a bottle of beer it looked like cottage cheese. When I let the yeast settle and then decanted and added more wort the yeast broke apart and looked normal. You can try this if you wanted.

Ya I was gonna seal it off with hit glue or silicone. There is no freezer in this online a cooling plate down the entire back of the bar fridge. I might be able to get some books riveted to the container to keep it on top of the cooling panel so I won't have far to go. That way I can use less glycol

I'm wondering if this would work. If I get a water fountain pump like one out of a cat dish, and ran a hose up around the shanke would that keep it cooler then a fan blowing up on it. Been thinking about it for a while. I would have a plastic container containing the glycol and the pump on the...

Ok well here I am I made a very stupid mistake. I put sparkoloid to clear my beer faster to keg it. I'm suppose to be making beer for my father in law birthday really soon. The beer is a hefe. Same beer as I have down. But I forgot to wash the yeast in the primary, but I don't think I have time...

i find CLR to be really usefull.. removes all the crud.... make sure you wash i out good

soo seeing my thread was hijacked... so what length of line do i need for 30-35 psi? i currently have 50 feet

Well I'm doing stuff Ike cream soda and lemon lime.

Try this do a water and sugar solution at 2.5 gal with champagne yeast keep slowly adding sugar when it gets low gravity untill you kill the yeast. That souls be 20% alcohol. Add sulfates. Wait 2 weeks than add extract and back sweeten it. Then keg. That's how I do it