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lone_wolf

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08-11-2010

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11-08-2014 11:53 AM

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  • Posted in thread: reuse of yeast cakes - consistent stuck fermentations - lets discuss on 10-06-2014 at 05:47 AM
    I've been trying to wrap my head around this for the past few hours (mostly because it is an
    interesting problem) and I have come up with the following conjectures with the tests for
    potential solutio...

  • Posted in thread: reuse of yeast cakes - consistent stuck fermentations - lets discuss on 10-06-2014 at 04:00 AM
    The main point I'd like to emphasize is that you are doing yourself and your beer a disservice
    by pitching on the entire yeast cake. My recommendation would be to, at the very least, toss
    3/4 of the y...

  • Posted in thread: reuse of yeast cakes - consistent stuck fermentations - lets discuss on 10-05-2014 at 11:03 PM
    The manufacturers of the yeast put an adequate amount of nutrient in their packages for one
    brew. The second one is on you. The yeast need more than just maltose to thrive. I am however
    surprised by t...

  • Posted in thread: reuse of yeast cakes - consistent stuck fermentations - lets discuss on 10-05-2014 at 10:59 PM
    For FG are you using a hydrometer or refractometer?Hydrometer - I should say it did occur to me
    for a sec that my hydro might be faulty but it appears 100% reliable on all the first
    generation batches...

  • Posted in thread: reuse of yeast cakes - consistent stuck fermentations - lets discuss on 10-05-2014 at 10:45 PM
    Do you use a yeast nutrient when you repitch?hmmm thats an interesting point. The answer is no
    I dont, only coz I figure what I have is a billion billion cells that have recently proved
    themselves in ...

  • Posted in thread: reuse of yeast cakes - consistent stuck fermentations - lets discuss on 10-05-2014 at 10:23 PM
    Brudders and SistazI am being suddenly yet consistently and oxymoronically plagued with stuck
    fermentations on batchs of beer I brew on yeast cakes. The operative word here is consistently
    - down to t...

  • Posted in thread: DIY Caramel = mountainous FG? on 04-09-2012 at 12:20 AM
    My stout just tastes way too sweet. But yes, it didn't flocculate like I expected it to, even
    after 3 weeks in primary.ok thanks. then its case closed as far as I'm concerned. Death to
    Sterling Ale Ye...

  • Posted in thread: DIY Caramel = mountainous FG? on 04-08-2012 at 08:34 PM
    I had similar results with a chocolate stout I brewed a few weeks ago using that yeast. Mashed
    at 155F. Started at 1.066, "finished" three days later at 1.030 and stayed there for a week
    until I bumpe...

  • Posted in thread: DIY Caramel = mountainous FG? on 04-08-2012 at 08:27 PM
    Did you boil down first runnings or a portion of the sparged wort? You have to think about it
    in terms of how many points you boiled, not the volume of wort.I have boiled down first
    runnings like that...

  • Posted in thread: DIY Caramel = mountainous FG? on 04-08-2012 at 07:32 AM
    Fellas, for sh*ts and g1ggles I decided to try something last brewday that I have been wanting
    to try for sometime now in an attempt to really shove a solid malt backbone into my Best Bitter
    - and tha...

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