Recent content by Amiaji

Mr Malty Pitch Rate Calculator has a section on re-pitching from slurry you might want to check out.

The White Labs vials are 60ml.

I dont try to match a particular water profile. You need enough calcium for the yeast and to help the beer drop clear. I dont know that going over 150 ppm calcium will hurt anything but it isn't needed. The Cl to SO4 ratio is more important than the actual ppm of the two salts. I look at...

This is a great recipe. Using this recipe I got 3rd place in the HBT Contest. Thanks SuperiorBrew.:mug:

Recipe: Moongazer Bitter Style: Special/Best/Premium Bitter TYPE: All Grain Recipe Specifications -------------------------- Batch Size: 6.25 gal Boil Size: 7.66 gal Estimated OG: 1.047 SG Estimated Color: 13.1 SRM Estimated IBU: 34.2 IBU Brewhouse Efficiency: 75.00 % Boil Time: 60...

Here are a few links: http://www.alsand.com/beer/yeast/index_E.html http://www.brewboard.com/index.php?showtopic=97705&start=0&p=1186876&#entry1186876 http://brewery.org/brewery/library/SterileDW1096.html...

Top up water would be the same as sparge water so I would say yes you need to adjust it as well.

Thanks for the response but it seems I didnt make myself clear. Drunk posting FTL. I am going to make a batch of wort to use for starters and to mix with agar to make slants and petri dishes. What I need to know is what minerals are important to yeast. I want to make it as yeast friendly as...

I will be brewing a batch of starter wort in the next few days. My water has basically nothing in it. Not much sodium or sulfate, almost no calcium, magnesium, or carbonates. Palmer says that calcium and to a lesser extent magnesium are needed by the yeast. Should I add some salts to the...

In Homebrewing Volume I by Al Korzonas he lists the ppm from CaCl2 for both anhydrous and the dihydrate form. Beersmith uses the dihydrate form in its calculations so that is what I am going by.

One paper I read suggested using a needle to remove a sample of the yeast from a Wyeast smack pack. shake up and sanitize the outside of the pack, insert needle and draw out a 1 mil sample and put it in a vial with wort. Let that ferment out then slant some of it for distilled water storage and...

Here is what I found in Homebrewing Volume I by Al Korzonas, page 90. When wort is above 158*F S-methyl methionine (SMM) in the wort rapidly breaks down to dimethyl sulfide (DMS). As long as the wort is boiling the SMM is converted to DMS and is boiled off. When you turn off the heat and the...

Thanks for the offer. There should be an Asian market around here somewhere its just a matter of finding one. I work for a Japanese owned company so someone there should be able to tell me where to find one. I wasn't planning on culturing from the washes but from a master vial that I will...

Thanks for the link. I looked at all my lids and they are all oval lids. Its good to know I can interchange them if necessary.

I'll have to see if I can find an Asian food store around somewhere, thanks. I was thinking of using several methods to store yeast. Use the distilled water method for yeasts I dont use often and as a way to keep some of any strain I use. Freeze the yeast that I use on occasion. And I'll...