Last Activity:11-29-2016 3:05 AM
Likes Given: 15
275 Likes on 193 Posts
Posted in thread: Yeast for Bottling RIS on 11-24-2016 at 12:53 PM
A blend of 1728 And 1099. Although, last round they came out undercarbed, so I was looking to
use a hearty bottle carbing yeast, but one that won't effect the malt profile. That's why I was
Posted in thread: Yeast for Bottling RIS on 11-23-2016 at 12:55 AM
Thoughts on lalvin ec-1118?
Posted in thread: Yeast for Bottling RIS on 11-23-2016 at 12:33 AM
Any recommendations for yeast strains to add when bottling a RIS? Would champagne yeast stick
to simple sugars? Or, would it ferment out some of the body? What strains do pro-brewers tend
to use when ...
Posted in thread: Brett in secondary. Pitch rate and temperature. on 10-30-2016 at 05:37 PM
Actually, now that I think about it, you can also just skip the top section and enter your
Posted in thread: Brett in secondary. Pitch rate and temperature. on 10-30-2016 at 05:36 PM
If you use the slurry option (on the brewers friend calc) you can enter volume and density. If
you know your starting cell count, just adjust those values until the cell count is where you
Posted in thread: Brett in secondary. Pitch rate and temperature. on 10-30-2016 at 05:33 AM
Recommended pitch rates are 0.5-2.0 million cells/ml, but it's really not critical. Some small
scale experiments have shown no noticeable difference in flavor profile across a wide range of
Posted in thread: Methylene Blue, Viability, and Temp on 10-27-2016 at 08:57 PM
How does temperature affect yeast's ability to process Methylene Blue? Will I get false
positives (i.e. cells that look dead) if I stain a yeast sample right out of the fridge? Should
I allow samples ...
Posted in thread: Brewing with Wyeast 3724 Belgian Saison on 10-27-2016 at 11:55 AM
You should try to avoid having it drop once you pitch the yeast. That can cause the stall.
Although the Brett will take care of the rest, so not a big concern.
Posted in thread: Buffalo group buy for October/November 2016 on 10-11-2016 at 12:06 PM
I will be in for a sack. Just have to figure out what I need. Thanks b-boy!
Posted in thread: Brewing with Wyeast 3724 Belgian Saison on 10-08-2016 at 04:29 PM
It will finish on its own, but will take a while. If you really need to finish quickly, make a
starter of 3711 and pitch at high krausen.