Last Activity:11-13-2014 11:52 AM
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Posted in thread: How to obtain hot break free Culture Slants ? on 08-04-2014 at 05:22 PM
What I do is use wort that has been autoclaved/pressure cooked. I make jars of starter wort and
use one of the jars from a previous batch. I carefully take whatever amount I need to make my
Posted in thread: How Do I Make My Mouth Smarter? (Sensory Perception) on 07-03-2014 at 08:22 PM
If you're an AHA member you can go to the NHC 2014 website and find the presentation about
sensory evaluation. It is a discussion about learning flavors and descriptors.As some one said
before - you h...
Posted in thread: Canning starter wort problem on 09-29-2011 at 05:41 PM
... I can up more pints by far than I do anything else.Agreed--just did a batch a couple of
weeks ago. They're easy when stepping up a starter. I also use the canned wort when making
plates and slants...
Posted in thread: Canning starter wort problem on 09-29-2011 at 01:36 PM
sanitizing flasks is easy. It takes very little time and effort. As for 2 quart (half gallon)
jars - I actually purchased a half dozen of them this spring. I haven't used them yet. They are
Posted in thread: Canning starter wort problem on 09-27-2011 at 04:53 PM
you should not run water over the canner to cool it down - that will cause your jars to 'boil
over' since the pressure drops too rapidly when the temperature drops quickly. Let it sit and
be patient. ...
Posted in thread: Dry yeast vs liquid on 06-16-2011 at 05:26 PM
Knock yourself out with the dry yeast - as Revvy says, it's a great product and absolutely
appropriate for the vast majority of your brewing. That being said, I get kind of tired of
US-05. It dries ev...
Posted in thread: Poured my stir bar into my fermenter!! on 06-13-2011 at 08:09 PM
better in the fermenter than down the drain...
Posted in thread: Yeast Bank on 06-02-2011 at 05:49 PM
I try to keep things that I can't buy. My favorite is Pacman and it can be difficult to get at
times. I have also harvested the strain used in SN Kellerweiss and a belgian strain used by a
Posted in thread: Yeast is drying beer out to much on 05-28-2011 at 03:01 AM
1056/US05 will give you a pretty dry beer regardless, I usually get around 80% attenuation (if
not more) when I use it. Try another yeast before you go messing with your mash process.
Posted in thread: Mash in cold garage? on 02-03-2011 at 05:47 PM
As others said - wrap in blankets. Also, make sure you cover the lid as well. A lot of cooler
lids are not insulated