- Posts 32
Last Activity:10-21-2014 9:21 AM
2 Likes on 2 Posts
Posted in thread: Pouring sample from 1 gallon carboy a bad idea? on 10-13-2014 at 04:37 AM
I usually do this for sampling from 1 gallon carboys. No problems thus far and likely less of a
contamination issue than taking several samples with a thief!
Posted in thread: Discouraging Sacromyces Growth on 10-11-2014 at 03:38 PM
Candida is a big genus. Kind of like how there are species of Saccharomyces that are pathogens
in certain circumstances (eg Candida humilis shows up as the dominant yeast in sourdoughs
Posted in thread: FastRack Party Pack Giveaway! - Open to All Members! on 07-27-2014 at 03:09 AM
I'm a big fan!
Posted in thread: Brett Infection on my ESB... Does this mean? on 07-16-2014 at 04:24 AM
Are you using a counterflow or plate chiller?
Posted in thread: Red American Pale Ale Help/Thoughts/Suggestions on 06-22-2014 at 10:35 AM
I would cut out the melanoidin, as that will probably add too much maltiness when you've
already got a healthy dose of Munich. You'll get sweetness from the honey malt as well. I just
did an American ...
Posted in thread: Tired Hands HopHands Clone on 06-17-2014 at 12:56 PM
I brewed this three weeks ago, with 15% oats at your recommendation. Bottled on Sunday. The
aroma of this is incredible, juicy citrus. I used Conan so it's got that apricot/peach thing in
Posted in thread: yeast bay cell counts on 05-28-2014 at 05:12 PM
I don't think that introducing an intermediate step (starter) between the vial and the beer is
going to cause an extreme shift in the strain ratio. Furthermore, being in beer will also place
Posted in thread: Anybody else using BKYeast's Cantillon Brett? on 05-19-2014 at 06:41 PM
Just bottled an American Wheat/Rye fermented with C3. The brett character combined with dry
hops (ahtanum and motueka) to produce a complex, mango forward tropical aroma with underlying
funk. These ar...
Posted in thread: Berliner Weisse Help on 05-16-2014 at 08:13 PM
I did a Berliner Weisse very recently in a very similar manner. I also got a lot of butyric
acid as well, but a lot was scrubbed out by the boil. There is certainly some left over, which
I was plannin...
Posted in thread: Very High Attenuation - Belgian Dark Strong on 05-12-2014 at 04:44 AM
You've got three pounds of highly fermentable sugar in there. That likely accounts for why your
attenuation appears so high (attenuation numbers quoted from yeast manufacturers typically
refer to all-...