Last Activity:12-18-2013 7:16 AM
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Posted in thread: Rince Cochon yeast on 09-29-2013 at 01:59 AM
They say they actually ferme t this with a lager strain but then refer me t in the bottle with
a top fermenting strain. Theoretically that could be swine yeast or a beer yeast... But I
couldn't tell w...
Posted in thread: Rince Cochon yeast on 09-29-2013 at 01:42 AM
I've grown up the dregs from some Rince Cochon for the first phase of a lambic I'm brewing.
Next ill add some brett, oak cubes and sour cherries after primary is done. I'm fermenting at
64 degrees bec...
Posted in thread: Sour taste (infection?) with photos on 04-18-2013 at 11:02 PM
The white stuff is not yeast, that looks like mold... so I'd say you have an infection
especially if its sour... like sucking on a lemon. Replace all the plastic you use to siphon or
ferment after the...
Posted in thread: Getting the most out of your corn on 01-16-2013 at 12:45 AM
You can malt the corn the same as barley and get some conversion there. You can also do a
cereal mash to break the starches down so they can be worked on by the enzymes from the barley.
If you're usin...
Posted in thread: priming with triple sec on 12-21-2012 at 02:41 AM
I would use some grated orange peel to make a orange tea out of your priming liquid. So, boil
some water (0.5 cup), kill the flame and put some fresh grated orange peel (1.0 oz) in and put
a lid on it...
Posted in thread: Oatmeal amber questions on 12-21-2012 at 12:51 AM
I would suggest you work on the numbers or you won't learn. You can do it with equations, but
software is easier if you know your volumes and efficiencies.I get for 5 gallons, at 70%
efficiency:OG of ...
Posted in thread: recommend a yeast strain. on 12-21-2012 at 12:35 AM
I would use WLP500 from White Labs or 1214 Belgian Abby from Wyeast for this. If you're trying
to get the character, proper temps will be needed to ensure the character is correct. I would
Posted in thread: Danstar Windsor Starter? on 12-18-2012 at 01:22 PM
Its an English yeast, so you can use it very successfully in those styles. Additionally, its
great in porters, stouts, or browns. I made a bitter with last week and it fermented out great.
Posted in thread: Using Popcorn instead of Flaked Corn on 10-26-2012 at 02:08 AM
Well, the beer turned out great. It tastes very good with a hint of popcorn in the finish. The
2112 didn't flock as well as I'd hoped but it'll clear with time.
Posted in thread: Amber Ale FIRST TIME question on 10-18-2012 at 11:41 PM
If you did not aireate or oxygenate your wort before pitching the yeast it is common for the
beer to stall at around 1.018-1.022. Yeast need oxygen in the lag phase to build their sterols
(i.e. get re...