VIEW MY

anbowden

Gift Premium Subscription To anbowden

Join Date:

08-20-2012

Last Activity:

09-07-2016 4:59 PM

Likes Given: 1

LATEST ACTIVITY

  • Posted in thread: Pull sample from naturally carb'd keg? on 08-23-2016 at 05:55 PM
    I'd like to pull a sample from a keg thats been naturally carbonating for 1.5 weeks at 72
    degrees. The beer was already conditioned before kegging. My understanding is I shouldn't
    attempt to pour from...

  • Posted in thread: Spike Brewing Kettle Giveaway on 07-28-2016 at 06:21 PM
    In

  • Posted in thread: Getting US-05 to taste clean on 06-02-2016 at 05:35 PM
    That's the general idea, with yeast, the higher the fermentation temperature, the
    harder/quicker they work (they like it warm), but the more esters get released. Esters may be
    desirable, or may not be...

  • Posted in thread: Getting US-05 to taste clean on 06-02-2016 at 03:28 PM
    I used to do that. Now I pitch and start at the yeast's ideal range. For us05 and 1056, that
    was always 66-68 for me. I use Nottingham for my ales now. Great attenuation, clean flavor and
    floccs much ...

  • Posted in thread: Getting US-05 to taste clean on 05-31-2016 at 06:28 PM
    Yep, that "peachy" ester comes from a too cool or too warm fermentation temperature- one of the
    reasons I don't use S05 very often. I find that it needs to be fermented at 66-70 to avoid that
    flavor, ...

  • Posted in thread: Adding yeast at bottling on 10-30-2013 at 01:29 PM
    The yeast at the bottom of the bucket is from the original fermentation. Perfectly normal. FYI,
    chanpagne yeast is more agressive and will likely eat sugars that the original ale yeast
    couldn't. I'd r...

  • Posted in thread: Adding yeast at bottling on 10-30-2013 at 12:17 PM
    I recently made a Weizenbock that sat in a secondary fermenter for 2 months and decided when
    bottling to add a half pack of dry champagne yeast. My process was to first add the corn
    sugar-water mixtur...

  • Posted in thread: yeast nutrients on 09-19-2013 at 01:09 AM
    Wow, I'm glad I found this post as I had the same question, but let me elaborate:Why is it okay
    to add un-sanitized yeast nutrient mix to wine or cider, but not beer? And by "un-sanitized" I
    mean, not...

  • Posted in thread: Graff yeast nutrient on 09-14-2013 at 05:08 PM
    This is probably a dumb question, but quite simply: What kind of yeast nutrient should I use
    when making graff?Do I use beer yeast nutrient because I'm using beer yeast? Or do I use wine
    yeast nutrien...

  • Posted in thread: Use campden on fresh cider for graff? on 08-14-2013 at 01:57 PM
    Thanks for the suggestions. I imagine your recommendations are certainly applicable to
    winemaking, as well as making cider with wine yeast. But how about cider with beer yeast(or
    graff with beer yeast...

0 COMMENTS
POST A COMMENT