Last Activity:07-20-2013 12:12 PM
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Posted in thread: Losing more yeast than we think when decanting a starter on 06-16-2012 at 02:25 AM
I don't know what you mean by "balance" of the yeast..They are microorganisms. And I don't
think anyone could eye-out the amount of cells in billions.. Have you ever tasted the starter
beer that you d...
Posted in thread: Red Star Champagne Yeast Barleywine on 06-13-2012 at 11:09 PM
When/if the gravity stalls out. Make a starter of some really high alcohol tolerant ale yeast.
Wait till the krausen high, and the starter is most active, then pitch the whole thing. That
way the yeas...
Posted in thread: Red Star Champagne Yeast Barleywine on 06-13-2012 at 07:51 AM
for the ride home from the store bring a cooler with a few ice packs. that should keep it cool
enough.a saison yeast is what you want: same as WLP565. if you can, keep it under 80 for the
first few ...
Posted in thread: Red Star Champagne Yeast Barleywine on 06-13-2012 at 06:52 AM
I have a hard time getting a low FG on big beers with just a little crystal and base malt
Posted in thread: Red Star Champagne Yeast Barleywine on 06-13-2012 at 06:24 AM
well red star champagne yeast is "best" between 15 and 30 C. so thats 59-86F. sounds like you
could keep it in your house..
Posted in thread: Portland, Or. water quality on 06-13-2012 at 06:14 AM
PDX water is indeed very soft, and works as a base for most styles, with additions for calcium
for yeast health and sulfate to make hops sharper tasting you can make tasty APAs and IPAs.
Here is an Or...
Posted in thread: Red Star Champagne Yeast Barleywine on 06-13-2012 at 06:00 AM
why champagne yeast? and that's a lot of specialty grain. i'd assume you would be left with a
rather high FG
Posted in thread: Portland, Or. water quality on 06-13-2012 at 05:54 AM
Id like a copy of the water report. but i have a hard time finding it in the link above. if
anyone can post the portlands water, it would be greatly appreciated
Posted in thread: Any Nottingham fans out there? on 06-13-2012 at 02:27 AM
i used it for the first time this year on a partigyle stout.i absolutely loved it. very clean
english yeast. I need to try S04 again, but as of right now, i prefer the notty
Posted in thread: One billion yeast cells...a question on 06-12-2012 at 04:35 AM
a lot of experimenting has been done and published. which is where sites like mrmalty get their
info. I'm not saying your beers wont be good when you underpitch. just that they could be
better and 5 g...