- Posts 17
Last Activity:12-11-2013 8:18 AM
Posted in thread: Winsor done already? on 11-26-2013 at 01:08 PM
Your experience is not uncommon. There are a number of threads commenting on the biphasic
nature of Windsor fermentation. For me, it always restarted 5-7 days after the initial blast of
activity was o...
Posted in thread: Safale S-04 on 06-07-2013 at 03:00 PM
You didn't mention if you used extract. In my experience, going from extract/partial mash to
all-grain had more of an impact than the type of yeast or temperature (I’ve never had the
temp get wa...
Posted in thread: Windsor yeast activity unusual? on 04-26-2013 at 04:33 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 09:08 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 02:51 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 02:40 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 08:32 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 09:39 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 09:49 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 03:53 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...