Last Activity:07-12-2014 10:17 PM
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Posted in thread: Terrapin Hop Karma (India Brown Ale) on 08-10-2013 at 08:01 PM
When I brewed it, mine ended up at 1.010. I used the Wyeast 1272 because, in an interview with
Spike on the Brewing Network, he said their house yeast was the 1272. Im getting ready to brew
this for t...
Posted in thread: Pic Old Yeast next to Fresh Yeast on 05-07-2013 at 10:11 PM
I constantly take expired yeast off of the LHBS's hands. I usually do a 2 l starter with 2-4
vials of yeast, depending on what they had. From there, for ales, I will do a low gravity beer,
Posted in thread: Stuck Fermentation on High Gravity lager on 04-28-2013 at 06:18 PM
With a stalled out lager, raising the temperature up a few degrees will often encourage the
yeast to continue fermenting
Posted in thread: Start at 60 raise to 70 ??? on 01-10-2013 at 02:53 AM
Watch the fermentation with this beer. It will tell you when to raise the temperature. As the
fermentation starts to slow down, the krausen will start to fall, that is the time to add heat.
Posted in thread: Waking up 13 month old yeast on 12-19-2012 at 02:16 PM
[QUOTE="kanzimonson"]Also, my dubbel recipe was fairly standard with about 8% crystal malt,
some wheat, munich, and base malt, and 10% sugar. So I expected something more like 78-80%
Posted in thread: HUUUGE Starter! on 12-01-2012 at 10:12 PM
Brew a helles and use the yeast cake to pitch into the maibock.Thats what I do to get enough
yeast for a 10 gallon batch of maibock.
Posted in thread: Any Ideas for WLP840 on 12-01-2012 at 10:06 PM
I made an American dark lager.. its fermenting right now. It was:80% 2 row15% rice5% carafa II
Posted in thread: Plastic flasks for starters? on 11-26-2012 at 05:02 AM
I would be worried about longer term survivorship of the plastic flasks. Much like plastic
fermenters, i worry about them scratching and harboring bacteria, though im not sure of
durability of what yo...
Posted in thread: 1 Vial of Yeast, Which One? on 11-22-2012 at 08:07 PM
Personally, I would avoid a hefe strain because they only handle short times between
repitching. I wouldnt take an english strain, you already have nottingham. I would take an
american strain, as I am...
Posted in thread: wlp530 / wyeast 3787 / westmalle yeast on 10-25-2012 at 11:44 PM
This is my go to Belgian yeast. With my experiences, I start it the mid 60s and let it ramp up.
I think the flavours will vary more so with the beer. For example, I brewed a belgian blond and