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Posted in thread: Barleywine blues on 11-26-2014 at 05:16 PM
Pitching yeast after EC1118 might present an issue: EC1118 is a "killer" yeast, producing a
toxin that many other, non "killer" yeasts are susceptible to. This includes the vast majority
of ale yeasts...
Posted in thread: Conan Yeast Experiences on 11-20-2014 at 02:27 PM
I did make a starter. It is only my second starter ever made. Here is what I am worried
happened. After I made my first starter, I dumped the entire solution into the wort. I started
reading that this...
Posted in thread: Ester experiment on 11-10-2014 at 10:52 PM
Here is another thought I have a temp controlled cabinet that can heat or cool a carboy and
only have one probe. I was thinking about placing the probe between the two one gallon samples
to get an ave...
Posted in thread: American Sour Beer – Book! on 11-08-2014 at 09:50 PM
Autolysis releases sugars and fatty acids, not phenols. You’ll get capr- variants, while will
be turned into fruity esters by the Brett… eventually. Sucking some yeast up will lend a little
of this ch...
Posted in thread: Ester experiment on 11-08-2014 at 07:04 PM
If you are testing pitching rate's influence on ester production, I would oxygenate the beers
equally - as it stands your experimental design includes two variables: pitching rate and
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 ...