Recent content by jwhirry

I have not used Nottingham since my original trouble batches. Still waiting for my sachet exchange to give it another chance. Every sachet I have used from other batches has worked fine in the past. I only had trouble with Batch #1081140118V exp 1-2011. For those who are having troubles...

It looks like for the yeast harvesting you did about 5 gallons in the 5 gallon corny. Have you tried 5 gallons under pressure or what was your experience if you have tried more than 4 gallons under pressure in the 5 gallon corny? I have searched for more info on this but have not found much...

Thanks Keith, I will be sending the few packets I have in. Thank you for this offer, it does ensure I will give Nottingham another chance sooner rather than way down the road, and helps renew my good will to your company. Thank you community for chiming in with your experiences and batch...

That makes me laugh, I woke up early this morning, stumbled to the bathroom, didn't bother to turn on the lights, and wow… I have never had No. 1 burn like that before, I thought I would have to make an appointment, I flipped on the lights just to make sure there was no blood or anything. Then I...

The caustics I have used are a base or hydroxide type cleanser/detergent, so above 7 on the pH, with Star San being the acid or less than 7. Absolute worst case scenario would be you mix them in a closed environment and they produce a toxic fume… Of which you end up taking a big wiff and… *thud*...

Sorry to be Off Topic, just this statement gets me a little riled. I personally know of one person who went to prison for killing somebody with detectable amounts of THC. The man killed was my brother. I am not angry with the poster, or anyone who wants to see it legalized. The fact...

Your increase in gravity is most likely due to a change in temperature. John Palmer has a correction table in the How to Brew Website. It does not take much of a temperature change to result in a SG increase of 0.003. How to Brew - By John Palmer - Appendix A - Using Hydrometers It is...

Graff: I had pulled the Graff as I said I would last week and tested it, it was still a bit high for what I thought I had read off the recipe 1.012, rethought this later and realized this was the high side of my goal. But I already mixed up a starter with DME and 2 packages of Nottingham I found...

Time for an update on my progress; I apologize that my results on these are fairly destroyed by repitching to both of these brews. Schwarzbier: Last update it was at 1.022 and inactive also hydro sample was a bit harsh (I tossed most of it), I added a packet of US-05 and by the following...

I did not add any more yeast to my batches at this point. My Schwarzbier went thru a pretty fast ferment and did not do much of anything the last few days. I tested it with the hydrometer - 1.022... BeerSmith estimated my final to be 1.012. I was at this point rushed by the SWMBO, who made...

I am contemplating picking up some US-05 to make sure the job is done. Any comments? I have read that if I make a starter with the US-05 and pitch it at high krausen it should work, or should I just do the normal rehydration procedure and pitch? I know that will utterly destroy any...

Thank you Keith, Lesson learned about record keeping, I do keep records of my batches but not as complete as I now know that I should; batch numbers, dates and times, temperatures, rigorous records at every step. I love brewing enough that strict record keeping should not be an issue. In...

Well approaching 72 hours after initial pitch and I finally have a good healthy looking Krausen on the Schwarzbier and the Graff should be there shortly. Thanks Ed. Fingers are crossed for this and for these brews turning out as I have come to expect from Nottingham. Thanks Enderwig, I...

That makes me feel a bit better hearing that kind of success, with a slow start. I more than peeked at lunch. The Schwarzbier looks like its going to take off soon. It was slowly bubling the airlock and a good layer of yeast across the top. I suspect a full krausen soon. The Graff had the...

UPDATE 9-3-2009: I am adding this to my first post so those having issues with Nottingham Batch #1081140118V exp 1-2011 can spot this right away. I thank Lallemand and Keith Lemcke for this offer and customer service. I would suggest for all homebrewers to record not only the yeast used...