Last Activity:07-30-2014 2:02 AM
Age:2014 years old
Likes Given: 7
2 Likes on 2 Posts
Posted in thread: New Zealand Brewers on 07-29-2014 at 08:42 AM
for science glassware, if that's what you're after.
Posted in thread: Dupont yeast stalled. Okay to leave at high temp? on 07-29-2013 at 08:39 AM
I've used Dupont 3 times, they all started hard and fast and stalled within 2-4 days at around
1030-1035. But they also all finished dry (1005-1007) after a period of weeks at relatively
high temp - 2...
Posted in thread: St Bernardus bottle cultured yeast for ABT 12 attempt on 07-09-2013 at 08:54 AM
Thanks for the input. I'm planning on getting to this at the end of the summer while its still
warm enough to push the fermentation temps for the Belgians. Are you willing to share the
recipe you have...
Posted in thread: St Bernardus bottle cultured yeast for ABT 12 attempt on 07-08-2013 at 01:44 AM
BTW I've had between 85-86% apparent attenuation using the bottle culture in high gravity
beers, starting fermentation around 16-18c and finishing 28-32c.
Posted in thread: St Bernardus bottle cultured yeast for ABT 12 attempt on 07-08-2013 at 01:30 AM
BuffaloBeer1, I can't speak for using Prior, I stepped up a culture from Pater 6. The reason I
used the Pater is that it has the lowest abv of the St Bernardus beers - but to be honest I
think all the...
Posted in thread: St Bernardus bottle cultured yeast for ABT 12 attempt on 03-13-2013 at 09:17 PM
Hi Jasper,I'm really pleased that someone else is working on this and am really interested to
hear more about your results - especially the pilot batch of Belgian Pale Ale.I cracked my
first bottle of...
Posted in thread: Chimay Grande Réserve (Blue) on 02-28-2013 at 06:05 AM
Sid, I meant to respond to you on the SB12 yeast strains but we had not cultured or tested the
strains in the SB12 until now. In this particular case BLAM is correct on the re-fermentation
Posted in thread: St Bernardus bottle cultured yeast for ABT 12 attempt on 02-18-2013 at 10:39 PM
Stan Hieronymus states in BLAM that St Bernardus utilizes a second yeast for bottle
conditioning. After culturing from a bottle of Pater 6 I suspect that the yeast used to
carbonate the 33cl bottles, ...
Posted in thread: Shame in chucking? on 01-30-2013 at 04:01 AM
Thanks for all the replies and the wide range of viewpoints expressed:)Chimay Blue, St
Bernardus ABT 12, Westmalle Trippel and similar examples are my benchmarks and they're what I
measure my own beer...
Posted in thread: Shame in chucking? on 01-29-2013 at 06:46 AM
I'm a relatively new brewer, but I know what I want to drink.I've brewed 16 batches since
August 2012.I started out with high hopes and and the bare minimum of equipment.My first batch
was dry extract...