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12-22-2014 1:41 AM

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58 Likes on 52 Posts 


  • Posted in thread: What can I do with this yeast cake? on 12-22-2014 at 01:12 AM
    There is probably some viable yeast. you could take a sample and make a starter from it. I
    wouldnt pitch it directly, as theres likely a ton of dead yeast.

  • Posted in thread: Start too fast? on 12-21-2014 at 11:20 PM
    No that should be fine. 300ml sounds like an overpitch, though, did you use a calculator?

  • Posted in thread: Temperature control. Advice Needed on 12-21-2014 at 11:19 PM
    In general 2 to 3 days, is when most esters form. But it really depends, on many factors. Im
    assuming ale yeasts only. (Lagers would be more problematic.) Higher gravity beers, I might
    give a day or t...

  • Posted in thread: Big RIS Recipe Opinions on 12-21-2014 at 06:57 PM
    Agree with the above. Also the fullers strain is not attenuative enough for a beer this big.
    Use a more attenuative strain unless you know what you are doing. wlp007, is a fine choice, for

  • Posted in thread: Another Infection - really frustrated on 12-21-2014 at 02:28 AM
    How are you cleaning the carboys? Are you pbw'ing them or similar to they sparkle, then
    sanitize? Sanitizer isnt enough if there are deposits. Are you using star san or bleach? If
    star san, what is th...

  • Posted in thread: Does the choice of bittering hops matter? on 12-20-2014 at 10:46 PM
    Yep, Hop union's website lists ranges for most available varieties. For continental styles, (or
    things like a cream ale), I tend to avoid anything over 25.

  • Posted in thread: Does the choice of bittering hops matter? on 12-20-2014 at 06:57 PM
    Also some have a "rougher" bitter than others. For delicate styles, try to use a low
    co-humolone (in general, its complicated) hop for the bittering additions.

  • Posted in thread: Anchovy Beer? on 12-20-2014 at 03:09 AM
    is a commercial fish beer.

  • Posted in thread: Non-peat smoked beer thoughts on 12-18-2014 at 11:28 PM
    With only a 35 minute boil, you may get DMS. Be glad you didnt get the peated malt, 25% peated
    malt would have been indescribably gross. 25% regular smoked malt should be a pleasant smoky
    note. Like a...

  • Posted in thread: Washing "stressed yeast" on 12-18-2014 at 10:20 PM
    Too high a temp, would effect the beer, but not really yeast health, Id repitch that yeast
    without issue. High alcohol beers, or other stresses that would effect yeast health/viability,
    id be more pro...


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