Recent content by Kentunkel

Abby

Barracuda

Selection

Martinez

You're probably fine. Just taking some time for the yeast population to grow. Oxygenation, temperature, gravity, viability and other things will have an impact on lag time. The smack pack isn't a starter because the pack isn't growing your cell count, simply waking your yeast up from their...

I'd recommend the winemaking starter kit available from a lot of different places like Northern Brewer or Midwest supplies. That's gonna include everything you need.

Yes. Outside of buying more yeast that's probably the best option. They're gonna throw a lot of precursor while they get up to population so I would include a diacetyl rest on down the line. A good pitch rate calc can be found at mrmalty.com for future ref. Lagers do need a buttload of yeast...

Roughly 19 liters in 5 gallons. 3 handles and 7 two liters will fill one up with a 2.6 to 1 mixer to liqour ratio. I've done this and it was a strength that everybody could enjoy. I did 3 handles of bourbon, 8 liters of mountain dew and 6 liters of dr pepper. Call them "Billdozers" ...pretty...

Not sure about the hop schedule for Two Hearted, but here's the hop schedule for the Stone IPA clone from BYO in the Dec 2008 "Brewing In The Stone Age" article: 12g Magnum at 90min 18g Perle at 90 min 57g Centennial at 15min 28g Centennial dry hop 14g Chinook dry hop Edit: Ruination uses...

Lager yeasts in particular can be slow starters. Also more co2 will dissolve into solution at those lower temps so that too will contribute to delayed signs of fermentation. But if you pitched straight from a single vial into 10 gallons of maibock, you'll experience some additional lag time...

Not to argue but I should correct you, it says "about" 9 times and I got that figure from a paper by Charles Bamforth, believe whatever you like. I'm just trying to help man, nobody else has offered their advice I thought it might be appreciated but I've learned my lesson, sorry you found my 3...

Excuse my misunderstanding. Are you trying find out if your bottle-filling practice will allow you to avoid the typical shelf life problems at warmer temps?

You can just seal it up. Bleed off the oxygen with your pressure relief after you transfer and lager that bad boy.

Brett. Didn't want to toss it until I was sure, smelled like a horse trailer eventually.

To slow the onset of staling, oxidation and all reactions in your finished beer, you want to store them as close to freezing as possible. The difference between 70 degrees F and 32 degrees F is about nine times the shelf life. For example, if your beer goes stale after 6 months at 32f, the same...