Last Activity:04-30-2014 10:10 PM
Likes Given: 2
5 Likes on 5 Posts
Posted in thread: American Bitter Yeast Recommendation on 01-24-2013 at 04:28 AM
Maybe greenbelt? If you can crash cool windsor might be a more "british" dry option.
Posted in thread: sweet smell during bottling on 01-24-2013 at 04:17 AM
How did it taste?
Posted in thread: House Yeast Strains on 01-20-2013 at 07:13 PM
How about wlp 004? You could do dark beers and Irish/Scotch ales with it.
Posted in thread: 1st Bottling Day Sort of Disaster on 01-20-2013 at 06:49 PM
2: Make sure your tubing is seated fully on your racking cane, if any air is coming through you
can use a worm clamp (not so tight as to crack the cane) to get a good seal. I remember
oxygenating a co...
Posted in thread: Quick to keg beers? on 01-20-2013 at 06:39 PM
Thanks guys,I went with a Hefeweizen it is extremely active started in about an hour to show
signs of fermentation I bet by the end of the week i'm kegging :)Let us know how it goes!
Posted in thread: What's in your fermenter(s)? on 01-20-2013 at 04:33 AM
10 Gallons Irish red10 Gallons Cream ale10 Gallons Maibock5 gallons RIS10 gallons IPAThe
kegorator is fullThe pipeline is fullSchool starts again on Tuesday!
Posted in thread: Off flavor after fermentation on 01-20-2013 at 03:02 AM
Try sampling the beer while you look over this. Take a taste read a section and so forth until
you find something that seems close. It could be multiple things, or a wild yeast, or
Posted in thread: 34/70 1 pack into 5 gal @ 50 degrees - will this work? on 01-20-2013 at 02:56 AM
I make a starter with all lager yeast. Cheap insurance.
Posted in thread: Yeast Selection for Cherry Chocolate Wheat on 01-19-2013 at 10:14 PM
WLP022@66* would be my reccomendation. It supposed to give off some stone fruit esters that
should compliment the cherry aspect.
Posted in thread: Help with starter for an old yeast (Kolsch 2565) harvest on 01-19-2013 at 10:12 PM
You will probably have to build it up for a while. Look at mrmalty.com for info on viability of
yeast that old.