Recent content by grndslm

EAZ also thinks that using boiled water is a "poor brewery practice".... so I wouldn't listen to everything he says. https://www.homebrewtalk.com/f163/saving-yeast-432059/index3.html He does have a point about petites (mutants), but that's about it. He ignored the obvious data that says...

Anybody with a horizontal yeast catcher feel like chiming in?? :tank:

What's the MINIMUM height required for a "fermentation chamber", fridge, freezer, etc.??? The conical is 29", right? Could the valves and [horizontal] clear-PVC sight 'glass' make it at 39" or less?? I didn't want to get started until I got a fridge. Now I've got one, but I've only got 39"...

I've been sitting on this conical for several months now and have yet to order the remaining parts to assemble it. Was waiting to find a standup fridge/freezer and finally got it a couple weeks back. Between then, I also managed to pick up a keg that I'll be turning into a keggle [potentially...

This may sound incredibly ignorant, which it is..... but why would one want those extras on their keggle? Besides the thermometer, the others seem so unnecessary. I've only used a small kettle before, and we drop in the immersion chiller then use an autosiphon to rack the wort to the...

I was curious about this myself. Is there any evidence for this claim other than a belief?

Bob, you should try reading the last few posts of that thread I linked you to . You'll see that there most certainly is science to back up the conclusions of the beneficial purposes of yeast washing. EAZ says there's NO BENEFIT in the face of scientific evidence. Then you say there are...

There are most definitely benefits to rinsing/washing yeast.... https://www.homebrewtalk.com/f163/saving-yeast-432059/index3.html#post5530951

Rinsing/Washing Yeast === PROS: - Long-term yeast viability, particularly past one month or so. - Ability to remove ALL prior beer flavors, trub, dead yeast from the prior recipe [particularly useful when making a new recipe]. - Better estimates as to yeast count for next pitch. CONS: -...

Minimizing the introduction of bacteria is of course going to accomplish the task of minimizing the introduction of bacteria. Absolutely no argument there. But my laser like focus is not on the contamination present in boiled water. My focus is on that last line that you didn't bold -->...

By "freshly opened bottle of distilled water", I assume you mean you DIDN'T boil the water?? I do think that EAZ has a point that any "yeast" that doesn't fall to the bottom within a day after being refrigerated in boiled water [with no oxygen], very likely isn't any yeast that you want to...

See post #16 of this thread... Are you able to explain the yeast viability decreasing with more alcohol present over time.... much, much faster than boiled water present?? http://woodlandbrew.blogspot.com/2013/01/abv-effects-on-yeast.html Day 70 of saved yeast with pure water = 86% viability...

I've been trying to find out when the preferred time to pitch the top liquid (beer) after the yeast has been refrigerated. EarlyAmateurZymurgist has suggested that you don't want what's in that liquid after a day or so...

WRONG POST. Please delete.

I wouldn't mindn reproducing this beer..... But yea... The bottle says "intense hop flavors and aromas from a unique blend of Summit and Nugget hops". Any homebrew recipes actually use "Summit and Nugget" hops??