Last Activity:02-12-2016 8:03 PM
Likes Given: 3
13 Likes on 12 Posts
Posted in thread: Conan Yeast Experiences on 02-07-2016 at 03:01 AM
Omega just gave me an under attenuated buttery peach cobbler. Low ferm temp w no diacetyl rest.
Actually yummy & cuts through the high ibu's & ridiculous hopping rates.
Posted in thread: Chunk of "stuff" in my starter? on 02-05-2016 at 02:51 AM
The yeast is really healthy WPL833 if it matters.It most definitely matters! Some yeasts get
super chunky. Can you elaborate on dark stuff? If you need an explanation then peeps need
details. Dark stu...
Posted in thread: WLP095 sposed to be Conan??? on 02-01-2016 at 11:56 PM
Plus the 30 minute (def not an hour) ride from Waterbury to bernington is negligible. It's a
silly point imo its very close. Why didn't AlB call the ECY northeast yeast the New England
Posted in thread: London Ale III Yeast pitched at high temp on 02-01-2016 at 11:50 PM
Might have to let come to equilibrium, then raise temp slightly & agitate. London III does fare
well with mid-high 70's ferm temp so might not be a doomsday scenario. I hope u pitched a nice
Posted in thread: WLP095 sposed to be Conan??? on 02-01-2016 at 10:39 PM
I guess there's confirmation it is indeed conan
Posted in thread: Conan Yeast Experiences on 02-01-2016 at 06:06 PM
Edit: In regards to diacetyl, when has that ever been a lingering issue for an ale fermented in
the upper 60s? All yeast strains produce it, but it blows and cleans shortly following
completion of fer...
Posted in thread: WLP095 sposed to be Conan??? on 02-01-2016 at 02:55 AM
flocc, small temp range, diacetyl noted.... I asked Tedd to get it for me & told him it was
likely conan, but then realized I was wrong & never purchased. Woooops.
Posted in thread: WLP095 sposed to be Conan??? on 02-01-2016 at 02:40 AM
Asheville brewers supply may have gotten bad information from me. Sorry about that. Small
world! That WL strain is known for diacetyl & flocs out. Not typical Conan traits.
Posted in thread: Pellicle Photo Collection on 01-27-2016 at 01:04 AM
Not quite sure what gave it the reddish/purple hue but it's a 1 gal batch of my pale sour base
fermented with HF Arthur dregs. 2-1 Pilsen/ Wheat malt believe you have oxidation making it
Posted in thread: Rochefort 10 clone stuck fermentation on 01-16-2016 at 12:04 AM
Fortify and call it port. Maybe age some on cherries? Age on oak for a year +It will prob age