brycelarson

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• Posted in thread: To Secondary or Not? John Palmer and Jamil Zainasheff Weigh In on 05-01-2013 at 08:08 PM
  But in response to the poster who doesn't want to tie up his ferm chamber, know that there are
  a number of folks here who make great beer and go flame-to-glass in 10-14 days as a regular
  practice. It'...

• Posted in thread: To Secondary or Not? John Palmer and Jamil Zainasheff Weigh In on 05-01-2013 at 06:10 PM
  I have a question for the HBT experts and long primary folks - How long is it necessary to keep
  your fermenting beers in a precise temp controlled chamber?I ask this because in the interest
  of saving ...

• Posted in thread: Yeast immobilization: magic beans of fermentation on 04-30-2013 at 01:20 PM
  I'd be interested to see the exact same experiment done, only to see you introduce a third
  sample pitched with 35bil free floating cells. I'd venture it would taste similar to the bead
  beer in terms o...

• Posted in thread: Yeast immobilization: magic beans of fermentation on 04-29-2013 at 01:41 PM
  I don't know why exactly that lead to a more bitter beer at this point. It could be that the
  cleaner profile simply allowed the existing alphas to shine through better, but it could also
  be that the r...

• Posted in thread: Is early tasting indicate a good indicator? on 04-11-2013 at 04:44 PM
  I find that the yeast choice really impacts the flavor profiles along the way. For example,
  BRY97 really hammers hop flavors as it finishes. I might taste a beer from a hydro sample at a
  week and thin...

• Posted in thread: Notty @ 65 ambient w/ barleywine? on 04-10-2013 at 03:36 PM
  I would think you're going to want to bring it back down to sub 60. I assume you're going to do
  a significant length secondary as well as conditioning the beer - so you have a bit more leeway
  on off f...

• Posted in thread: Why do we say 3 weeks in keg? on 04-10-2013 at 03:32 PM
  Perhaps I'm not making myself clear...Lets say I brew 10 gallons. I leave the beer in primary
  for 3 weeks and the rack to 2x 5 gallon corny kegs. Keg #1: I put under pressure and leave
  sitting 3 weeks...

• Posted in thread: Expedited and Efficient Fermentation on 04-09-2013 at 06:22 PM
  So far as I know, the inhibitive property of yeast, as you put it, is based on production of
  alcohol, lowering of pH, and rapid consumption of the food that competing organisms would
  consume. All of w...

• Posted in thread: Expedited and Efficient Fermentation on 04-09-2013 at 05:37 PM
  My biggest concern is bacterial infection. Pitching yeast is the equivalent of an airplane
  taking off. If something goes wrong, all is lost.I would think that the quick yeast start is
  likely to reduce...

• Posted in thread: Expedited and Efficient Fermentation on 04-09-2013 at 03:21 PM
  Random idea/question: Since the yeast in these beads don't reproduce and this supposedly
  doesn't affect the flavor any, could you get a bigger bucket and up the concentration of the
  beads to make ferm...