Last Activity:04-10-2013 8:55 PM
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Posted in thread: Bottle Time on 04-24-2012 at 12:06 AM
Thanks for the responses. I am going to bottle this, though I'm very tempted to keg it. My
interest is to preserve the current flavor. I don't want to go to bottle and allow for further
souring. So, a...
Posted in thread: Bottle Time on 04-19-2012 at 08:16 PM
I have a sour ready for bottling and I want to kill off the active bugs before doing so.
Reasoning behind this is to prevent further souring. I have explored three options and would
like to hear opini...
Posted in thread: 1084 for an RIS? on 11-24-2011 at 10:08 PM
If you can, split the batch and ferment with the two strains independently. Then mix them post
Posted in thread: Pellicle Photo Collection on 08-04-2011 at 10:22 PM
Having a hard time not classifying this ad mold. This is a side angle pic and cherries are
still floating. The batch is about 8 months old.
Posted in thread: Tripel Weizen on 05-10-2011 at 12:56 AM
I think blending makes sense, too. However, it may not have to be 50/50 depending on what yeast
strain you want to be prevalent.
Posted in thread: Capturing wild yeast -- and apparently mold on 04-23-2011 at 10:30 PM
Mold is quite resilient to low levels of alcohol.
Posted in thread: Wyeast 1056 closer to 60°F on 01-22-2011 at 06:40 PM
I've used 1056 at 61F a few times with very good attenuation.
Posted in thread: British Ale Yeast Issue on 01-02-2011 at 02:05 AM
I've used that strain several times and it looked like that everytime.
Posted in thread: Low fermentation temps - again on 12-01-2010 at 04:16 PM
I was getting low temps the other day (59-60F) and I had the great idea to put a small space
heater in my fermentation closet overnight to maybe bump it up a few degrees. Wow, that was a
big mistake. ...
Posted in thread: Can I inoculate yeast slants from trub from the primary? on 12-01-2010 at 01:54 AM
I have 1056 that I've been using almost a year now and I slanted it from a washed cake. I just
streaked it earlier in the week and it's just fine. Bottom line is that you could have