Recent content by piranesi

I did spend some time a few years ago studying yeast farming. Glyc*** and all the fun chemicals. At that point I decided that I would just re-use yeast for consecutive similar batches and try to get the most out of each pitch. The two times that I did farm my yeast I was never sure if the...

I agree also and will use new yeast, but the yeast was sterile. I boiled the starter, very clean clean room, bombarded with ozone machine regularly. Washed the Wy packet in iodine solution before opening. It it is just the overtemp from first batch will second batch at correct temp be ok? Or...

I typically repitch 3-4 batches on the same cake with no problems. I typically use White labs. This time my LHBS gave me so out of date fat tire yeast. I figured that even if it was out of date, if I did a starter and a second starter I could get the yeast count up high enough. I used 2 out...

I brewed an all-grain fat tire knock off and possibly first stage fermented at a bit high temp (possibly). The beer tastes off. I typically use the yeast again and again for 3 to 4 batches continuously. If the first batch is off (tastes and smells funny) can I put the second batch of wort...

Good work. AG is the way to go.

That is the liquid temperature. I keep a sticky thermometer strip on each of the first stage carboys and regulate the refredgerator temp using those with a secondary brew regulator. Also the starter was boiled lme for 10 min. in a glass chemistry vase and immediately airlocked. Not much...

69-71 new ingredients

I am an experienced all grain brewer that has taken a few years off. I was given 2 packs of (old) flat tire Wyeast from my lhbs. I figured I could get it up to speed with a few lme starters. Seemed to work. The yeast is working fine, but I am getting some off cider smell. I am in...