Recent content by dave5155

How long has it been? Different yeasts behave differently. The other one probably just hasn't started yet.

I had this exact issue with pilsner once. I made a 1 liter starter and pitched it when it was most active. It cleaned that beer right up. If adding the sugar doesn't work I'd give that a shot.

I always pitch my lagers at fermentation temp. so I can't say from experience, but I think it will be fine. There seem to be a lot of lager brewers who pitch slightly warm then cool to fermentation temps. You may get slight esters but I doubt it will be a major issue.

Flowering pear trees can also be placed in this catagory.

I've come across that water report from the water company before but it leaves out all ions that brewers are concerned with except for sulfate. Is chlorate the same as chloride?

Do you do extract or all grain, beernbourbon?

I'm pretty sure it would be Miller. I'm on the west side as well. Cheviot area. All the water reports on this thread are pretty similar to each other. At some point you have just got to pick one and use it. Or send in a sample yourself. Using brun water with that report and a ph meter have...

I found this one posted online and have been using it with Brun Water for about a year. The guy who posted it was in Silverton I believe. It was from March of 2014 and it is a Ward Labs report. Seems to be inline with the others that were posted. PH 8.3 Total Dissolved Solids 223 ppm...

I believe wardway fuels will fill co2 tanks while you wait.

Do you keg or bottle. What style of beer is it? How long has the beer been sitting? the first pours out of a keg are most always cloudy. Try not to shake or move the keg once it has set for awhile. The beer will run clear soon. If you bottle, is it clear prior to refrigeration? The issue is...

+1. I Didn't realize this was the California lager strain.

No need to repitch. Just let it ride. Next time you pitch a lager yeast you will want to almost quadruple the amount that you pitched this time, And keep it in the low to mid 50s

since it was a lager yeast, you certainly underpitched if you are making five gallon batch. Lager yeast tend to take awhile even when pitched with the proper cell count. you will probably start to see action soon, but i would move it to somewhere cooler.

If he is going to stick with 1 gallon batches then making starters isn't going to be necessary, there is plenty of yeast in a vial or smack pack for that. I agree with the refractometer and the thermapen though. The small apartment makes it tough for temp. control. maybe just a cooler than can...

I think what you are seeing is co2 escaping from under the yeast cake. The yeast hitch a ride on a co2 bubble and look like little worms rising and then dropping once the bubble pops at the surface. I don't secondary but I have seen it in my yeast starters. There was recently a thread about...