Recent content by Monchoon

The date on the packs I orderd were made on the 19th of March 2008

You can pick up Pacman here http://www.homebrewheaven.com/

You can try here as well; http://lazyacres.ca/products.html

Yes I realize that, it is not a yeast but a bacteria. Pediococcus does not produce carbon dioxide but lactobacillus does. I was planning it for a Berliner Weisse style.

Does anyone have any experience with lactobacillus from Wyeast? I made up a 1.5 liter non hopped 1.032 starter from a pack that was 6 months old and was wondering how long before I should see some activity? I have it at around 99 to 104F on a stirplate, and it has been on there for just over...

I don't think any lacto or brett will survive at mash tempswhen the length of the mash will be over 30 min or so, but other bugs may.

What type of burner are you using?

Yep your right, but will it give enough?

I would think that efficicient hop isomerization would decrease if the wort was not aggitated during the boil ( people who use hop bags or sacks don't get the same efficiency since the hops aren't moving through the kettle) Also you need the movement for the proteins and tannin to...

I bought some Ventmatics for $26.99 off of Ebay. Faucets I also picked up some shanks from him as well.

I would say at 160 at 30 min your conversion is done. You will most likely have a beer with more residual sweetness than is wanted with a bitter, but it should still be a good drinkable product. Maybe you could up the bitterness a couple of BU to offset it.

In BC you could try ordering from Dans here: http://pacificcoast.net/~dansmall/ There may be a beer and wine store locally as well