Last Activity:08-10-2016 3:00 PM
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Posted in thread: What is this? on 07-10-2016 at 01:32 PM
I believe those are just "rafts" of flocculated yeast and sticky proteins. I get those a lot
with certain yeasts.As was mentioned before, they settle out after active fermentation is over.
Posted in thread: First time reconstituting washed yeast, odd color (pic) on 07-10-2016 at 01:28 PM
Agreed, step up the starters. And next time: Collect at least a pint of pure yeast! Easy direct
pitching.Just to be accurate, I collected about a gallon of milky white slurry from my
fermenter and "wa...
Posted in thread: First time reconstituting washed yeast, odd color (pic) on 07-09-2016 at 02:35 PM
Gosh, bad typo! 40 (forty) degree refrigerator.Excellent suggestions, I will do just
Posted in thread: First time reconstituting washed yeast, odd color (pic) on 07-09-2016 at 01:15 PM
my first attempt, I washed and harvested some GY054 (Vermont IPA) yeast back in early March.
It's been in my 10 degree Fahrenheit refrigerator since that time. Like any first-timer, I'm
Posted in thread: When force carbonating, is the CO2 valve always open? on 04-29-2014 at 03:32 PM
I searched and could not find the answer on this forum...I just received my pin lock keg, taps,
regulator and CO2 tank.I cranked up the level to 20 PSI, put the keg/tank in the mini fridge...
Posted in thread: ARRRRGH! Beersmith Eqip Profiles and Scaling on 02-14-2013 at 01:57 PM
I thought this would be so simple.... buy the latest release of Beersmith, add in my 5 gallon
recipes, hit the Scale button and,,, Presto! I have a 2.5 gallon recipe.Boy, was I wrong. I am
Posted in thread: Gravity hasn't changed in a week? on 10-22-2012 at 12:39 PM
If you search this forum you will find that "stuck fermentations" at 1.020 are pretty common.
The three items above are a good start to "unstick" your fermentation. I haven't taken a
survey, but the g...
Posted in thread: Overboxygenation on 10-04-2012 at 07:26 PM
If the temp of the wort was low enough (about room temp) then you probably CAN'T put too much
oxygen in the liquid. The wort can only take so much oxygen. However, hot side aeration
(oxygnating at 100...
Posted in thread: Yeast starter help on 09-18-2012 at 04:48 PM
I've used only Wyeast strains for about ten years now. The swelling just tells me that the
yeast is viable. If you're assured that your yeast is good, pitching it right after smacking it
Posted in thread: Late night brewing causes early morning stupidity on 09-18-2012 at 04:43 PM
IMO, won't make a bit of difference.