Last Activity:09-29-2016 4:07 AM
6 Likes on 6 Posts
Posted in thread: Storing harvested lager yeast on 08-24-2016 at 02:42 AM
Should have looked at the sticky above. Disregard.
Posted in thread: Storing harvested lager yeast on 08-24-2016 at 02:41 AM
What's the longest you've stored lager yeast that you harvested from a yeast cake and had it
remain viable? I brewed an Oktoberfest and washed the yeast. Have it in the fridge now in mason
Posted in thread: WLP644 Sacc Brux Trois on 08-17-2016 at 12:52 AM
Any experience with this one? I had a vial and just put it in a Wee Heavy that finished
fermenting too high (FG: 1.032). I tried wine yeast, I tried pitching US-05, nothing brought
the gravity lower. ...
Posted in thread: Dark Munich malt, 20L? on 03-03-2016 at 03:05 AM
Posted in thread: Dark Munich malt, 20L? on 03-03-2016 at 12:42 AM
Does any homebrew supplier carry dark Munich malt anymore? Looking for something in the 20
Lovibond range. Finding lots of Munich in the 7-9 L range and 10L being referred to as 'darker'
Munich. I see...
Posted in thread: Hot fermentation temps late in the process on 01-26-2016 at 12:00 AM
Yes, at least one week of 'normal' fermentation temps, probably longer.
Posted in thread: Hot fermentation temps late in the process on 01-25-2016 at 09:52 PM
I made a Russian Imperial Stout 12 days ago, pitching plenty of healthy yeast and slowly ramped
up my fermentation temps in the ferm fridge from 67 - 71 F to help get full attenuation. In
Posted in thread: Oak Aged Mead - Tastes like Bourbon! on 01-21-2016 at 03:31 AM
I had a semi-dry traditional mead aged in a Pappy Van Winkle barrel. It was made by Celestial
Meads. It was amazing, wish I knew the specifics. I suspect the hard part is getting your hands
on a Pappy...
Posted in thread: Brett primary ferment: oxygenate vs. no oxygen on 01-19-2016 at 06:14 PM
Great info, thanks for the reply.
Posted in thread: Brett primary ferment: oxygenate vs. no oxygen on 01-19-2016 at 04:55 AM
For you guys using Brett exclusively to do your primary fermentation, are you oxygenating as
you would with Sacc? Or no oxygen? Anyone tried it both ways and if so, have you noticed Brett