- Posts 155
Last Activity:12-03-2014 2:57 PM
Likes Given: 16
14 Likes on 11 Posts
Posted in thread: Recipe for YeastBay Farmhouse Sour on 11-24-2014 at 09:39 PM
1.01 @ 6 weeks in. Very slight sour starting to develop. Temps have been high 60's where it's
fermenting. Once I turn the heater on for the winter it will ramp up a bit. It will probably be
Posted in thread: Yeast Bay--offering some Brett blends on 11-23-2014 at 04:40 PM
Anybody tried to pitch amalgamation directly with no starter?i wanna do a 100 % brett IPA and i
dont want to unbalance the bland. thankThe website indicates 2 billion cells/vial, so that's a
Posted in thread: ECY on love2brew.com right now! on 11-23-2014 at 04:05 PM
YOu normally do not have to as these are enough for a 5-6 gallon pitch. Making a starter will
just change the proportion of bugs/yeast in the mix so starters are not recommended. If you
must make a st...
Posted in thread: The Yeast bay Amalgamation 100% Brett IPA on 11-21-2014 at 11:45 PM
yeah but can the 02 affect the blend?The only effect O2 will have is to produce healthier cells
in greater numbers! You will likely get some acetic acid production with O2 present too, but if
Posted in thread: The Yeast bay Amalgamation 100% Brett IPA on 11-20-2014 at 11:18 PM
would you use a stir plate?Absolutely I'd use a stir plate. With that few cells, it will help
build up the population much faster.
Posted in thread: Vermont Ale Yeast - Fermentation Troubles on 11-18-2014 at 07:42 AM
71% apparent attenuation is pretty good for only being 36 hours into fermentation! Give it
another 5-7 days following their recommended temps and I'm sure it will drop a little more for
you. Your targ...
Posted in thread: BGSA sample shame on 11-08-2014 at 02:13 AM
That yeast bay belgian is a killer 85-100% attenuation..thats awesome..gotta try a BGSA with
that..i wonder if you even need the sugar addition with that strain..im gonna go pure pils
149*f mash saaz ...
Posted in thread: Hello and a low temperature fermentation question on 11-08-2014 at 01:43 AM
I have fermented with 1728 Scottish Ale in the mid-50's with great results. I agree with the
post above though, large temperature swings (50 at night, 65 in the morning) will stress any
yeast out. Jus...
Posted in thread: BGSA sample shame on 11-08-2014 at 01:37 AM
yeah your right..its just this flavor i get i have got in the past attempting this beer that
just does not age out...either way im gonna let it sit awhile and see...but im almost 99%
certain its a wat...
Posted in thread: using old yeast on 11-08-2014 at 01:29 AM
I have two packages of scottish ale yeast that is right at 6 months old. WyeastI have the
capabilities to make a very large starter 5L flask and stir plate. Should I roll with it and
make the starter ...