Last Activity:02-27-2015 9:25 AM
Likes Given: 4
12 Likes on 11 Posts
Posted in thread: temp shift timing on cold crash on 02-27-2015 at 03:02 PM
I think at the end of the passage that is quoted it says that very rapid shifts (less than 6
hours) from fermentation temperatures to lagering temperatures may cause excretion of more
esters, as oppos...
Posted in thread: temp shift timing on cold crash on 02-23-2015 at 10:59 PM
If you do find this I'd like to know. After fermentation completes yeast build up their
glycogen reserves, the cell membrane becomes less pliable, and their metabolism slows down. I
would be surprised...
Posted in thread: Coffee with Creme Stout on 02-17-2015 at 02:01 PM
My local home brew store said you don't need to cold brew coffee. I asked about adding coffee
to an oatmeal stout yesterday and they said just go ahead and make coffee like I normally
would, with my r...
Posted in thread: American Imperial Stout yeast choice on 02-16-2015 at 04:06 PM
OP: Just wanted to point out that US-05 and WLP001 are the same yeast strain (Sierra Nevada,
also Wyeast 1056), meaning if you are concerned about using US-05 because you're worried about
it stalling ...
Posted in thread: turbid mashing on 02-12-2015 at 09:37 PM
I have done this at home. It is labor intensive, and I'm not convinced that it added anything
to the beer. The book you're reading, by Mike Tonsmeire (Oldsock on these forums), details his
Posted in thread: Add new wort to old yeast cake? on 02-12-2015 at 05:33 PM
In honesty, I haven't had time to read the thread; however, IMHO, your bound to have less of a
clean fermentation by pitching directly on a yeast cake. With all of the trub left over from
Posted in thread: Lagered Pilsner with "Green beer taste" on 02-12-2015 at 03:29 PM
I find my Pilsner isn't so crisp as I hoped it would. I guess I can blame 2206 for that. Next
time I'll use w34/70 or Wyeast 2124.This most likely your issue overall, both with acetaldehyde
as well as...
Posted in thread: temp shift timing on cold crash on 02-11-2015 at 05:37 PM
There are some experimental results from the White/Zainasheff "Yeast" book that says you
probably don't want to go too fast. Yeast are apparently sensitive to fast temperature shifts
in either directi...
Posted in thread: first yeast starter. this doesn't look like enough on 02-11-2015 at 05:22 PM
I used 10/1 ratio DME to water boiled and cooled.What were the units here? Common practice is
generally the the opposite of what you said, where you have a 10 / 1 ratio of water in
milliliters to DME ...
Posted in thread: WLP 051 Yeast on 02-09-2015 at 11:04 PM
I've used this yeast, and specifically in a split batch of American pale ale where I fermented
the same wort with this and the Sierra Nevada strain you mentioned . WLP051 yeast is the Anchor