Recent content by TD1001

i like to pitch my starter a little warm then wait about 12 hours before i move it into my lagering fridge. other people will say to pitch cold. but i find pitching warm ensures a vigorous start and cuts down lag.

Howdy mjrb2004, good to see another Nova Scotian! i agree with unionrdr, instructions on festa brew kits are extremely outdated. Following the instructions will undoubtly make OK beer but will certainly not make great beer. the instructions were designed to service such a broad spectrum of...

Sure, you could most certainly lager with this yeast. Just be sure your target gravity has been reached after your D-rest. 54F is on the low side of the temp range for this yeast so if i was you i would give it some extra time to finish up. If you are bottling then you may want to move your...

how did this turn out i am very curious! i hope this batch didn't turn you right off of the hobby.

Well said! and this goes back to what jfowler1 was saying, the difference between making beer and brewing-to-style is just that. Brewing an O-Fest with this strain was simply making beer, or more specifically brewing a lager and would do poorly being judged under that style. But no doubt that...

ok thx guys gonna replace the airlock with foil.

thanx for the replies so you guys have the sanitized foil over the flask the whole time? for 36 hours? or just when the yeast is chewing aggressively?

hey guys! got two quick questions: i don't have a stirplate yet but plan to make one very soon. for those that have one i'm wondering the amount of time you guys keep your starter whirlpooling? is it a constant thing right until you're ready to pitch? also like i said i don't have a plate...

cheers! hopefully it turns out great. let me know!

7 days for a D-rest seems long and 3 weeks lagering seems short lol. what temps did you ferment at? i did my D-rest at roughly SG 1.015 for 3 days at room temp. then lagered at 8C for 7 weeks. i didn't want to lager too close to zero because of what i had heard about saflager-23 and it's...

thanks for the input. i think i will go with the bavarian. but you're right from what i have read it's pretty much a flip of a coin.

hi there, i plan on doing a kolsch with a lager yeast. any suggestions on the yeast i should use. i have czech pils and bavarian on hand but picking up a new pack is certainly not out of the question. i'm trying to keep that nice kolsch profile close to the same just with that nice dry...

it turned out great actually. had a nice crispness. was pretty much what i was looking for. a D-rest is greatly encouraged though. the sulfer smell was quite prominent but that cleaned up completely after 3 days at room temp

i just bought this yeast today. got it home and smacked it. within an hour it started to swell and 2.5 hours its quite swollen at room temp (at 18-21C - 64-69F) the manufacturing date is dec 27 and it is now january 7th. not sure if the age of the yeast is the cause of the fast start...

hi there, i've read quite a bit on this and haven't really found a definitive answer. at what stage of the primary fermentation are esters produced? Let me go ahead and tell you my situation so you better understand. i have my primary sitting in a tub (plastic tote) of water to better...