Recent content by babayaga

Yes. Actually, hefe yeast is pretty notorious for this. Depending on your storage method, mutation is very likely after a period of time (unless you're deep freezing your bank). In recent years there has even been noticeable variation from a major yeast supplier despite their QC efforts and...

Yes. You should be good to go after about 24 hours on an ale strain.

In!:mug:

I'm in for at least 5 bags... never been in on an Omaha group buy before. Where is the typical pickup location/when?

So, after reading through this thread and the water chemistry primer (again with more thought), I'm now thinking that I'm going to start by cutting my water with 50% RO. I may then add in a bit of CaCl2 to bring the Ca up (the Cl/SO4 ratio would be around midrange), and of course I did forget...

Hi all, new all-grain brewer here. I'm about ready to start my first all-grain batch, a Sierra Madre Kit from NB. It contains 10 lb 2-row malt and 0.75 lb 60L Crystal malt. My question is on my water addition targets.... I'm in Omaha and my water report chemistry is as such: 46 ppm Ca 13...

Question from a neophyte: I think that I read that you put ice and cold water from an ice machine into your wort to cool it down? Do you still do this? Ice machines are notorious for their unsanitary conditions.