Last Activity:07-30-2016 12:03 AM
16 Likes on 14 Posts
Posted in thread: Power cut and frozen yeast bank on 04-19-2016 at 08:49 PM
I had that happen a couple of years ago. I refroze them, and only some of them made it back.
One really screwed up a batch, which I attributed to some weird mutation, no bacteria, good
starter, etc. I...
Posted in thread: Homebrew Supply Keg System Giveaway on 03-01-2016 at 09:10 PM
HopRed Rye IPA all-grain!
Posted in thread: Wild yeast??? on 09-09-2015 at 04:00 PM
WLP002, kind of what I thought looked like highly flocculated yeast not broken up yet. I bet in
a day or so, the egg-looking stuff in the middle will either break up or fall to the bottom.
Posted in thread: Wild yeast??? on 09-09-2015 at 02:20 PM
Yuck, would be my first thought. What yeast strain did you harvest from the fourth batch? And
how much of the slurry did you use?
Posted in thread: Whitish Mold on 09-01-2015 at 01:45 PM
Are you sure it's not just a layer of broken up hop particles? Looks ok from the pic. Is it dry
and fibrous like bread mold or still wet on the surface?
Posted in thread: Infection? on 08-25-2015 at 01:34 PM
Posted in thread: Fermentation vessel on 08-20-2015 at 08:41 PM
Any donut shop will have loads of them used for icing.
Posted in thread: Yeast Culture Trade on 08-05-2015 at 11:31 PM
I put the vial in a glass of lukewarm water to thaw just before pitching to the starter. I make
a stock canned solution of 45% glycerine and pressure cook it. Then add 3 ml of that to 10ml of
Posted in thread: Chris White on Starters on 08-05-2015 at 06:32 PM
To comment on lshaner's post about terminal density, I'll routinely do cell counts for finished
starters under a scope, and the strain really does make a difference, very commonly 2-fold
Posted in thread: Yeast Culture Trade on 08-05-2015 at 12:43 PM
Decant beer, split slurry to several vials, add sterilized glycerine to final concentration of
10%, mix and freeze. Good for a few years at least. Make a starter wort, unthaw vial quickly
and add slur...