Recent content by rimfire

I have excellent results with US-05 without aerating. You must rehydrate properly, with boiled filtered tap water (you need the minerals), proper temperature (it varies between 80-99), proper method (let the yeast wake up for 10 minutes then stir gently to avoid stress, wait another 10 and stir...

I was thinking two vials (100 b cells each) in the super large "starter" batch would at least double to 400-500 billion cells and would be enough for an 11 gal wort. I was wondering if the cell growth is actually much higher due to the volume of starter wort. I hit the FG and the body is a bit...

On Day One I brew a 5.5 gal extract batch (1.058 OG), oxygenate the wort and pitch double yeast (2 liquid vials of cal ale no starter) into a 14.5 gallon SS conical. On Day Two (within 24 hours) I brew a 5.5 gallon all grain batch (similar gravity) and add it into the same fermenter to make 11...

On Day One I brew a 5.5 gal extract batch (1.058 OG), oxygenate the wort and pitch double yeast (2 liquid vials of cal ale no starter) into a 14.5 gallon SS conical. On Day Two (within 24 hours) I brew a 5.5 gallon all grain batch (similar gravity) and add it into the same fermenter to make 11...

I like the higher attenuation (higher abv) with WL001 - but don't like the higher yeast flavor (lower flocculation). What is the best balanced yeast for an amber ale?

I did pitch the whole liquid. When i was pitching just the vial was getting a clean beer. How long should I let the starter go (i.e. 24 hours, 36 hours, until ???) before I refigerate and let settle, and then decant before pitching? Thanks!

Made a standard yeast starter (per white labs) with california ale yeast for a 1.056 OG amber. Since using starters I have been getting persistent yeast bite even after 3 weeks in the refrigerated corny. I did a 2 week primary, 2 week secondary, and then force carbed for 2 weeks before...

6 lbs canadian wheat extract 1 lb corn sugar 0.25 lbs carfoam malt 1 oz Golding 0.5 oz Saaz 0.75 oz Ground Coriander 0.25 oz Sweet Orange Peel Belgian Wit Ale Yeast (liquid) Force Carbed 5-10 days at 12 psi (rolled the kegs gently a few times) Served at 12 psi about 38 degress...

I read that many use the 1-2-3 method as standard (1 week primary, 2 week secondary, 3 week bottle condition). I have also read that wheat beers don't improve with age, are intended to be consumed fresh. Some skip the secondary step altogether.

So the aging does not begin in the secondary - but rather the keg or bottle (even after 2-3 weeks in a secondary)? Thanks

Corny kegged a wit bier, 10 days primary, 10 days secondary (as opposed to 14/14 for my amber ale). Did not get much head after 10-14 days force carbing (compared to my amber ale). Do you not get that head kegging vs. bottling a wheat? How do I improve the head and body/texture when kegging?

Did an amber ale, 2 weeks primary, 2 weeks secondary, force carbed in corny for 5-7 days. Tastes one dimensional at first, but rounds out significantly after 10-14 days. Why does it get better after aging in the corny? I would think it would round out completely in the secondary.