Last Activity:07-29-2016 10:36 AM
Likes Given: 12
23 Likes on 20 Posts
Posted in thread: Anyone grown up Renaud yeast from Mystic Brewery? on 09-02-2016 at 01:07 PM
This post is a little late for you, but I am 99% sure that Renaud uses the standard Dupont
strain (WLP565) so there should not be a need to culture it up in the future. The brewers have
Posted in thread: Which of these Stout and Porter yeast strains are similar as to their affect on taste on 04-04-2016 at 10:40 PM
Knowing the grain bill and hops for the porter would help because they can vary greatly between
the English and American styles.I prefer the American-style porters, so I usually ferment with
Posted in thread: WLP648 Vrai on 03-27-2016 at 12:11 AM
We have found Citra, Galaxy, Rakau and Azacca to pair nicely with WLP648. I would imagine any
New World varieties with tropical fruit notes would go well, as the strain has a very
pineapple-y ester th...
Posted in thread: Wyeast 2487 Hella Bock. Lets petition Wyeast here on HBT to offer this full time. on 03-18-2016 at 12:27 AM
I didn't see anyone else post this, so I'll just throw it out there. Wyeast 2487-PC is
purported to be the Ayinger yeast. This is available year-round from White Labs as WLP833, and
is indeed a great ...
Posted in thread: Inactive Starter with WLP655 on 03-13-2016 at 10:26 PM
Fantastic. Glad to hear it is bubbling, you should be fine. And like I say, you'll still get a
sour Belgian-like beer in the end, it just may take a little longer. Cheers.
Posted in thread: Inactive Starter with WLP655 on 03-12-2016 at 06:52 PM
What was the date on the vial? Subtract 4 months from that best-by date, and you have the
manufacturing date, so you can estimate viability.Some notes for the future: that Belgian sour
mix 1 is, in my...
Posted in thread: Fixing diacetyl.. on 09-22-2015 at 11:37 PM
It is indeed true that it can help, however. This technique is called kräusening and has been
used for many years in professional breweries in Germany. casualbrewer, I think I commented
on your firs...
Posted in thread: Wlp840 strong diacetyl on 09-20-2015 at 01:12 PM
I understand you don't have temp control yet, but 58 F is pretty high for most lager strains,
and in particular this lager strain has an optimum fermentation temperature of 50-55 F (from
White Labs we...
Posted in thread: Diacetyl on purpose for my boho pilsner on 09-17-2015 at 05:52 PM
page 5, style 3B, which is Bohemian Pils. Diacetyl may be present, but need not be. I would
always aim for none. NHC had a presentation on category 3, and the guys who gave it were
insistent that mo...
Posted in thread: Medford MA Water Report? on 09-11-2015 at 03:11 PM
I also live in Medford; are you sure those are the right numbers? Those look like the numbers
that come from the raw water out of the Quabbin. We don't get it quite that soft; we get it
after it trave...