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09-28-2016 2:31 AM

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  • 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
    small amount...

  • 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
    was changin...

  • 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:

Following Stats
Quote: Originally Posted by Revvy View Post ...tasting a beer at 1 week, and again at 2....that to me just means there 2 less beers that are actually tasting good and are ready at the end. "Anyway on the wall was this sign. People who drink light beer don't really like beer. They just like to piss a lot." "Were I to leave where else would I go? Your words of life and of truth You hold." - Third Day