Last Activity:09-28-2016 2:31 AM
Likes Given: 379
181 Likes on 170 Posts
Posted in thread: Stanky Fermentations!!! on 09-27-2016 at 09:36 PM
Instead of washing yeast I find it easier to overbuild the starter by 100b cells and save
that.That's what I'd do with liquid, but this was with dry yeast.
Posted in thread: Stanky Fermentations!!! on 09-27-2016 at 09:35 PM
Probably, somewhere along the line the yeast became contaminated or mutated for some
reason.These were each individually kept, unless it's from something on day one when I
fermented and then washed th...
Posted in thread: Stanky Fermentations!!! on 09-27-2016 at 09:32 PM
For future use, you may have to freeze some slants of those unique strains, and/or plate them
out and regrow from there.Having watched a video on making slants it seems prudent, especially
for these B...
Posted in thread: Stanky Fermentations!!! on 09-27-2016 at 09:29 PM
Autolysis? Smells like "death," burnt rubber, strong marmite/vegemite/old bouillon cube
smell.Why do you let your starter ferment out at room temps? Isn't this the most common
routine? [*]24-48 hrs on...
Posted in thread: Stanky Fermentations!!! on 09-27-2016 at 03:31 PM
Anyone?I'd certainly like to keep this from happening with new yeast, especially as I was sent
2 slants from British cultured yeasts.
Posted in thread: OxyClean Granules? on 09-26-2016 at 01:46 AM
I've noticed small white granules stuck to my sparge water pot. I'm guessing this is from using
OxyClean. This last time I noticed it completely took the oxide layer off!I've been using a
Posted in thread: Stanky Fermentations!!! on 09-26-2016 at 01:41 AM
Initially I used nothing but liquid yeasts and saved them once I was schooled. Prior to moving
I dumped them (WLP001, 1272, and WLP320) as I had lost count (well beyond 10), had noticed it
Posted in thread: honey on 09-20-2016 at 01:11 AM
I, too, am perplexed. No way it should have been flat.Hope this next one works well for you!
Posted in thread: honey on 09-19-2016 at 10:17 PM
You did chill those beers for no less than 3 days to force the CO2 into solution, right?
Posted in thread: Using non-bittering hops for bittering? on 09-13-2016 at 09:38 PM
Check this out: