- Posts 15
Last Activity:05-17-2013 1:46 PM
Posted in thread: Windsor yeast activity unusual? on 04-26-2013 at 03:33 PM
Windsor has always given me a biphasic fermentation (two active periods separated by a lull of
3-5 days). Its so pronounced that I actually wrote Lallemand suggesting that their Windsor
Posted in thread: Fast Fermentation using Safale 04 - Too Fast? on 04-25-2013 at 08:08 PM
There are many, many, threads remarking on how quickly S-04 does its thing and drops. This
seems to be everyone's (give or take) experience. It sounds like that part of your procedure
went very standa...
Posted in thread: Agar Amount in Yeast Slants on 04-24-2013 at 01:51 PM
" I pressure cooked as instructed, let cool 1 hour, tightened caps and taped." After
autoclaving (pressure cooking), be sure to cool to about 56 C. Then, swirl the vials to get the
agar mixed in. It l...
Posted in thread: High final gravity - Windsor yeast on 03-03-2013 at 01:40 PM
My experience (and others) is that when FG seems high and the fermentation conditions seemed
appropriate, check your temperature probe. If its reading low, and you unwittingly mash at a
higher temp, y...
Posted in thread: Windsor FG woes on 02-21-2013 at 07:32 PM
My experience with Windsor was that the fermentation was biphasic--about 8 days after the
initial blast of activity it took off again for a day or two. I've had the same experience with
the Edme strai...
Posted in thread: Milk stout fermentation on 11-18-2012 at 08:39 PM
It may be my inexperience, but it seemed like the recipe had excess sources of nonfermentable
sugars. I’d be more leery that things went really well fermentationwise but that the
recipe might ne...
Posted in thread: notty and uso5, the same? on 11-06-2012 at 08:49 PM
Threads abound on this. My recollection is that the 05 (Chico) strain emerged as a variant of
the yeast strain from the Ballantine Brewery and that Ballantine used Notty. Donít take my word
Posted in thread: This looks scary: Any Ideas? on 10-06-2012 at 02:53 PM
My experience has only been with pickles and the scum mold (AKA kahm yeast)] wonít go away by
racking. It will always come back if there is air (O2) over the vessel. Consequently, it should
go away af...
Posted in thread: My Triple Has Mold? on 07-28-2012 at 05:47 PM
It looks like a scum mold (kahm yeast) familiar to picklers and sauerkraut makers (I could be
wrong). It needs oxygen to grow and is consequently associated with loss of the CO2 layer
during, or after...
Posted in thread: Yeast Coming out of fermentation or contamination? on 06-28-2012 at 05:40 PM
Most of my experience with scum mold is with sauerkraut making where it occurs a the drop of a
hat and is regarded by many as normal. With beer, it seems to be rarer. (I’ve never seen
it except ...