Last Activity:12-17-2011 10:39 PM
Posted in thread: Repitching record? on 10-03-2010 at 02:01 AM
That is awesome! Could you elaborate on your technique for harvesting yeast? Thanks.I pour the
dregs from the second racking into a 750ml wine bottle with an air lock and store at 34F until
I pitch. I...
Posted in thread: Repitching record? on 10-03-2010 at 01:18 AM
Around this time last year I posted that I repitched Wyeast 1084 about 70 times.I am now up to
about 84 times. This yeast was mfg Nov 8 2004. Has anybody done more? I NEVER wash my yeast. I
Posted in thread: 6-Week-Old Crushed Grain: Should I Replace Before I Brew? on 12-13-2009 at 04:01 AM
Greetings! I'm getting ready to do my first all-grain batch. I ordered a kit from a popular
homebrew supply website last month to do a blind pig clone. I have had a lot going on the past
month with bu...
Posted in thread: Reuse yeast from the secondary? on 12-09-2009 at 05:21 AM
Yeah, you want to harvest yeast from the primary for the reason hairnt stated -- you'll be
selecting for less-flocculant yeast cells if you harvest from the secondary.I believe the best
way to harvest...
Posted in thread: Reusing yeast,how long can this go on? on 11-28-2009 at 12:40 AM
I reuse unwashed yeast for 3 years now and I got 1 infection so far at 9th generation from the
start. I brew 10 gal batches, so I can get 16 5-gal Corneys full of ale from one packet of
yeast, if I on...
Posted in thread: Reusing yeast,how long can this go on? on 11-27-2009 at 10:13 PM
I have read a few posts about reusing yeast. Nobody seems to have a clear definition as to how
many times you can repitch it. I would like to share my method and welcome any comments
positive or negat...
Posted in thread: Best response to telling someone you homebrew on 07-02-2009 at 02:20 AM
Does it taste good???No, thats why I do it!
Posted in thread: Anybody thought about what a RIMS mash does to your beer? on 07-01-2009 at 03:27 AM
Let's say I do an IPA the old way.1. Dough in at 122F for 10 min.2. Add hot water to 140F for
45 min.3. Add hot water to 158F for 15 min.4. Mashout and/or fly sparge.Using my RIMS:1. Dough
in at 122F ...
Posted in thread: No Hop Stout on 02-17-2009 at 12:41 AM
Actually, you can call it 'ale'!Of all the styles to experiment with 'hopless' recipes, I think
a Stout is a good one. Do let us know how it turns out.I just tapped it today. I was getting
Posted in thread: What to do now on 02-16-2009 at 01:03 AM
You really don't need to feed them. I keep my yeast at 34F for weeks with no problems. Not to
get off topic but is there any chance you own a certain color Trans Am?