Last Activity:05-20-2013 1:07 AM
Likes Given: 27
19 Likes on 19 Posts
Posted in thread: Wild Yeast Capture Attempt 1 on 05-08-2013 at 06:03 AM
Pellicles form in the presence of oxygen as a layer of protection. It basically blocks O2 from
getting to the beer and therefore prevents oxidation. That is why you didn't get a pellicle
when you used...
Posted in thread: Wild Yeast Capture Attempt 1 on 05-08-2013 at 05:42 AM
my guess is that pellicle is not yeast based... but wtf do I know? not sure best route here as
I am just learning about wild yeast myself... interested to know where the pellicle stuff goes
Posted in thread: Wild Yeast Capture Attempt 1 on 05-07-2013 at 09:42 PM
For comparison, here's one of the other tests with the mold growing on it.These are both wort
in jars, not petri dishes.Base wort at the start was leftover from an APA I brewed. Some hops
but not a lo...
Posted in thread: Wild Yeast Capture Attempt 1 on 05-07-2013 at 09:36 PM
I have a few wild tests going, including the one in the picture here. Nice pellicle on this
one. BUT, I used juice in this to drop the pH. I used 30% grapefruit juice in the wort for the
Posted in thread: uh-oh Bottled at 1.030 - wyeast 3787 on 04-15-2013 at 07:26 PM
I bottled this on 4/10. It now tastes a little oxidized, but I can't attribute that to all of
the other transfers. When grabbed the carboy the airlock fell right off so I don't think it was
Posted in thread: "integral" flaked corn versus flaked corn on 04-15-2013 at 05:10 PM
In the local market, they have 2 versions of flaked corn in the health food section. Both have
JUST corn. But one of them is much redder in color and says it's "integral", which locally
tends to mean ...
Posted in thread: WLP644 -Brett B Trois on 04-15-2013 at 07:03 AM
I brewed my Brett Trois IPA yesterday.Starter was done in three steps. Step 1 was ~400ml,
fermented at 70F for 2 days, then Step 2 added ~650 ml, fermented 3 days, then Step 3 added
1150 ml and fermen...
Posted in thread: 3711 is amazing on 04-03-2013 at 06:12 PM
I should clarify that I am not someone who does crazy over the top IPAs. The Belgian IPA I made
with this yeast was only 52 ibus (Tinseth). For a 24 liter batch, I used 36 grams of EKGs 20
Posted in thread: WLP644 -Brett B Trois on 04-03-2013 at 03:38 PM
I just meant definitely do a starter if it was from last year. Since it's from this year, I'd
only do a starter if your batch size and OG dictate you need one. :ban:This is for 100% Brett
IPA and this...
Posted in thread: WLP644 -Brett B Trois on 04-03-2013 at 01:52 PM
White labs expiration date for Brett is six months I believe.Thanks.
HOMEBREWING SINCE 1997
- My Master Bath
- So I have this Firestone Walker Anniversary ale...
- What are you drinking now?
- Building on a basic APA
- Info for my journey for heady topper
- Pottsville Common (Yeungling Lager Attempt)
- Smelly treacle ale
- Using Jolly Ranchers instead of Carb Drops
- Slits distance and depth on a manifold
- RIP - Ray Manzarek
- American Ale Competition Question