Recent content by BlueGrot

How do you know mutations haven't occured yet, then? There are many different mutations, but the ones most notable for home brewers are: Loss of flocculation Loss of ability to convert maltotriose Petite Mutants Petite mutants are respiratory deficient mutants, and as low as 1% petite mutants...

The most active period of your fermentation might also be complete. Let it stand for two weeks and do a gravity reading over two or three days. If the gravity stops dropping, it's complete.

Star Wars. I even have a Stormtrooper suit.

It also gives better hop utilization.

Someone will be right by to tell you to relax and dont worry and have a homebrew (RDWHAB). Having a temperature in the upper ranges of recommended is not a problem when it's right after pitching. The yeast needs to get started (lag time) and as long as it's still cooling you will probably end up...

Quite correct, but you should also mark where the stresses are. E.g A-SEE-TUHL, where the possible stresses could be A-see-tuhl, a-SEE-tuhl and a-see-TUHL. Due to a pronunciation conventional rule in english, the first is correct. However, a-se-TAL-de-hide has the stress on the third syllable...

That will only help if what stopped the FG is the attenuation % of the yeast. If there's no more fermentables, there's no more fermentables. I doubt it would have any effect, and would in the best case completely shift the profile of two beers that are most likely delicious.

And it also shows that you never throw out a beer unless it tastes like rotten meat or something.

Milk does not need to be pasteurised to make a safe cheese. Often, a better cheese is achieved without pasteurisation. The danger zone is the temperature where pathogens like the deadly botulinum thrive, which lives in an anaerobic environment. I.e inside the cheese. These are not killed off...

An issue with waxing is that infections can occur beneath the wax, so keep an eye out for growing bumps and pustules in it.

Check that your milk is not about to expire. It needs to be as fresh as possible. How is your rennet stored? I use liquid rennet, and one time I made cheese 4 months after opening the bottle. It was still within the expiry date, and stored in the fridge. Didn't achieve a clean break in 4 hours...

Last time I made cheese I pressed with 30 lbs in the end. Ended up as a nice semi soft cheese. It's important to not start out too high though, as that will compact the outer rims of the cheese, leaving the whey nowhere to go and defeating the entire purpose of pressing the cheese. I'd start...

Never judge the beer on the smell from the airlock. I have yet to experience a pleasant smell from one, and nowadays I know that there's nothing to do but wait and be happy that those smells are going out the airlock and not into my beer.

If it's white, I'm guessing it's a candida strain. Harmless, and often occurs in such small quantities that it doesn't affect the flavour. I've had a beer get candida a few times, and I didn't shake or anything, just sucked up the surface layer with a syringe before pouring the beer.

Your rochefort clone has attenuated 74.4%, well within the yeast's reference of 73-77%. An FG of >1.012 would have meant an attenuation of 84%. Quite off the reference values. It's probably a % the yeast might do occasionally, but for this beer the fermentation is complete, provided the SG has...