eolle

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• Posted in thread: OG Question? on 01-26-2006 at 04:29 PM
  My understanding of the potential exctract (Theoritical maximum efficiency) is that is
  discovered under perfect laboratory environment, read looking under microscope and counting
  cells. Breweries stri...

• Posted in thread: Racking consensus on 01-17-2006 at 04:43 PM
  Why are people saying the racking early can cause attenuation and or bottle bombs? I rack when
  the krausen falls back and usually 2/3 of the sugar has fermented. I have not had a early
  attenuating bee...

• Posted in thread: decoction mashing on 01-13-2006 at 05:47 PM
  Thought I'd clarify a bit to help out its really not that bad to manage. BeeGee is on the right
  track. I'll give a little more detail of what I do.Mash in (1.25 to 1.4:1 is good for
  decoction) target ...

• Posted in thread: 15 minute mash on 01-12-2006 at 02:59 AM
  the shallower the grain bed, the more likely you are to have a temp. variation - the best
  configuration to retain heat would be the greatest volume:least surface area, which would in a
  perfect world b...

• Posted in thread: Reusing Yeast? on 01-10-2006 at 10:00 PM
  So, Eric... what, if anything, do you differently than what I described? I haven't actually
  pitched any of the saved yeast, so I don't know the success rate. Since you already have made
  this work, I'd...

• Posted in thread: 15 minute mash on 01-10-2006 at 09:49 PM
  Hey all,He said that by using a wide and shallow mash bed as opposed to the tall compact design
  used by many homebrewers water cooler setups (myself included), you could achieve full mash in
  15 minute...

• Posted in thread: Mash H2O for a 10gal bach ??? on 01-09-2006 at 03:16 PM
  yesterday I did my first 10gal AG beer (Fosters clone) And I am not sure if I hade the right
  amount of water. I just made a estimat from the recipe and Promash [just put on the computer
  and trying to ...

• Posted in thread: Double the Yeast Fuel?? on 01-05-2006 at 08:47 PM
  Not only are you saving 2 hours (2 hours, who cares?), but you are decreasing the off flavors
  that are created during the replication phase of the yeast.FWIW. Doubling time and fermentation
  rates are ...

• Posted in thread: Reusing Yeast? on 01-05-2006 at 05:36 PM
  I do it all the time. I usually only save 50 ml but a 12 oz bottle would be more than enough.
  If they settle out...you can pour off most of the liquid resuspend the yeast and dump into a
  fresh starter...

• Posted in thread: Reusing Yeast? on 01-05-2006 at 03:37 PM
  I have just a quick question on reusing yeast!!! Also got some of the White Labs 10th
  anniversary yeast yesterday and would like to save that for some more batches down the road,
  but what about the ho...