Last Activity:12-01-2015 1:41 PM
Likes Given: 19
107 Likes on 80 Posts
Posted in thread: Stuck fermentation on 11-23-2015 at 05:20 PM
The refractive index of water and ethanol are very different, and thus using a refractomter on
any liquid that contains alcohol will give you an incorrect value. Check again with a
Posted in thread: Under pitching by 47 billion cells on 11-05-2015 at 01:16 PM
Says the guy with no supporting evidence just illusive, "everyone knows, duh." I just don't
understand why some people continue to think this is such a complicated process and anyone who
Posted in thread: Under pitching by 47 billion cells on 11-05-2015 at 01:11 PM
Can you please point me to the peer reviewed science in which blind triangle tests have
resulted in significant effects on the topic of pitch rates with fresh packs of commercial
yeast from White Labs...
Posted in thread: Under pitching by 47 billion cells on 11-04-2015 at 05:57 PM
100% fine. Link below is an experiment performed comparing "starter vs. 1 vial" fermentation.
- Tasting panel did not yield a strong result suggesting making a starter made a significant
Posted in thread: Under pitching by 47 billion cells on 11-03-2015 at 05:11 PM
Check the production dates of your smackl packs. Unless they came from the factory yesterday,
you cannot assume 100% viability.
Posted in thread: Aggressive yeast to finish pumpkin ale suggestions on 10-16-2015 at 04:39 PM
Guess you didn't see the other thread in this same forum about this where I said "made a rookie
mistake and need some help"...whatever man. Think what you want, get out the pitch forks. Some
n00b in t...
Posted in thread: Heady Topper- Can you clone it? on 10-16-2015 at 04:30 PM
Exactly - The yeast needs it and uses it up. Once fermentation is well underway you don't want
to add O2 and you definitely don't want to add any after fermentation is done. So yup, it makes
Posted in thread: Aggressive yeast to finish pumpkin ale suggestions on 10-15-2015 at 04:14 PM
Infected? Really? Lol come on now.... I bought some wine yeast to help with the tough
fermentables that aren't being converted by the ale yeast. I also bought some Brett Lambicus
and will split the ba...
Posted in thread: Heady Topper- Can you clone it? on 10-15-2015 at 11:57 AM
+1 to this. When I do high gravity beers (such as double IPAs like this), I'll give them a
second oxygenation ~12 hours later. HT's not an overly dry beer and the starting gravity's not
really that hi...
Posted in thread: Achieving a silky/pillowy/creamy mouthfeel (a la Hill Farmstead)? on 10-14-2015 at 12:02 PM
I use lactic acid to get my pH in line (5.35-5.45). In regard to bicarbonate...... I have never
read anywhere, by anyone that leaving alkalinity in the water is desirable in any way (for an