Last Activity:08-04-2015 8:06 PM
Likes Given: 11
20 Likes on 17 Posts
Posted in thread: Coldbreak Brewing Herms Giveaway! on 07-28-2015 at 02:04 AM
Posted in thread: WLP648 Vrai on 07-27-2015 at 07:46 PM
I'm also subbing to this. Our homebrew club is doing a lot of brett experiments, and I
personally brewed a brett saison with this strain and one with WLP650 where the brett was added
to secondary afte...
Posted in thread: Can I condition sulfur in the keg? on 07-14-2015 at 01:21 PM
I think Martin nailed one reason you may have with excessive sulfur in your beer, which is lack
of copper. Hydrogen sulfide is a natural fermentation product, and through a series of
reactions it can ...
Posted in thread: Yeast Recommendation for Baltic Porter (1.080 OG) on 07-13-2015 at 06:37 PM
I think WLP002 would be fairly out of style for Baltic porter. It's not a very clean yeast and
because it flocculates well I would guess that fermenting it too low will result in significant
Posted in thread: Yeast start has beer/vinegar smell on 07-07-2015 at 03:16 PM
I imagine the vinegar (acetic acid) you are getting is coming from oxidation in these cases.
Ethanol oxidizes into acetaldehyde, and acetaldehyde in turn can oxidize into acetic acid.
However, this us...
Posted in thread: Wyeast 1214 or 3787 on 05-31-2015 at 11:40 PM
WY1214 is Chimay's strain, and WY3787 is Westmalle's strain. You could go grab the dubbel of
both producers to compare the two; they are readily available almost everywhere. Chimay, for
me, is extreme...
Posted in thread: attenuation of renaud yeast on 05-27-2015 at 04:00 AM
I know the main recipe developer at Mystic reasonably well, and while the strain they currently
use is a "house" strain, he indicated to me recently that you can get very similar results with
Posted in thread: Acetaldehyde in my Lagers! Please help. on 05-26-2015 at 06:58 PM
I'm not sure this is correct. My understanding is that acetaldehyde would form in the presence
of oxygen due to the yeast being able to undergo oxidative phosphorylation and not needing to
Posted in thread: Acetaldehyde in my Lagers! Please help. on 05-20-2015 at 04:49 PM
Agreed with previous posters on grape kool-aid not being a common descriptor for acetaldehyde.
However, I would say you may want to leave the beer on the yeast a little longer. I'm trying to
Posted in thread: Managing Fermentation Pace on 05-07-2015 at 01:53 PM
I think temperature and oxygen are your best bet, as well as pitch rate. Looks like you have
done a good job here of raising the temperature as fermentation has slowed. You may also