Recent content by nulfis

I was just reading about this in the Yeast book actually, at least from my reading of it they seemed to say that it's acceptable to pitch the yeast at the warmer temps during the lag phase to help the yeast get started, and that it really shouldn't affect off flavors too much. But ultimately...

Nah, I prefer it too. But that preference is entirely based on a learned behavior, fostered over all the years I've been drinking beer. Basically I just always have drank beer from a bottle, and using a glass is weird to me, it changes the entire way I consume beer. I catch myself sometimes...

72-74 is probably a bit high for that yeast. In my uses of it, it seems to like 68 F the best. Probably get more esters at the higher temps, but you could get some funky off tastes along with them. I think a blowoff tube is easier than splitting batches, but to each their own, as yeah, if...

San Diego here, I planted a nugget rhizome in early May, one bine is probably about 15' now, with the others varying between 5'-10'. I just noticed what I think are flowers forming on the top 10-15' of that one bine.

Yeah, that's basically it. Overpitching will significantly alter the initial growth phase of the yeast, which normally will contribute important beer flavors.

When I was still pretty new, secondaries were valuable because I always did a kind of **** job racking and would get lots of trub. Now that I've done it enough and have my method and equipment hashed out, I don't see the need. Irish moss and a 2 week primary do me just fine. Lately on some Ales...

When I first started washing, I was saving every strain, and I had mason jars up they ying yang as a result. But I'm single and don't use much fridge space, so it wasn't a big deal. Unfortunately I have gotten to the point now that my earlier washed yeast is starting to get into the 3+ months...

Yeah. You also run into the issue that the more complex your lockdown system becomes, the more annoying it becomes for the user (you). And eventually you get lazy and scrap the whole idea because it's too much of a hassle. I think some form of low grade security is never a bad thing, simply...

It's all about education really. If you demystify the idea of a forbidden delight, while educating on what binge drinking, DUI, and hard partying can lead to, you'll start them off a good bit better than parents who simply refuse to even have the conversation. I would also say that involving...

Had the same issue on a Pale Ale I just brewed. A bit long of a lag time for a White Labs vial, but then again it had sat in my fridge awhile. Tried the Australian Ale strain, after about 12-16 hours got a nice foamy krausen, but I don't think the airlock has moved once. Could be the yeast...

Nah, looks good, yeast are probably in clean up/settling out mode by now. One piece of advice I would give from my experience with these kits is to move on from honey and use corn sugar. I had terrible trouble getting consistent results with honey and ended up with a lot of flat beers. Arguably...

Off flavors are certainly a possibility yes. WLP002 is fairly neutral for an English strain though, and the beer being an IPA will probably mask most of it. ("It" being fruity esters in this case.) Probably see less attenuation too.

I'll taste my gravity sample at bottling, then I'll wait a week for the initial bottle carbonation to occur and sample a beer. It's fun to see how the beer changes over time. Just don't like...drink em all before any even have a chance to properly condition.

Yeah, I agree. Even if you didn't agitate before pitching, there was probably plenty of yeast still suspended in the starter wort. (Even clear wort can still have a moderate amount of yeast left in suspension.) You likely underpitched and will probably get a long lag time, but I suspect it will...

Take a gander at the "Yeast Slanting" sticky at the top of this sub forum. Gives a nice overview and methodology to what culturing is and how to do it.