- Posts 20
Last Activity:05-25-2016 9:41 PM
1 Likes on 1 Posts
Posted in thread: nottingham ale yeast sourdough flavor? on 05-05-2016 at 03:39 PM
Yes, there are many threads commenting on this. Most say temp is the thing. I get a yogurt
(plain yogurt) twang sometimes from Notty and my temps are always low. I think its ingredients.
Posted in thread: An Accidental Belgian with Nottingham Yeast? on 07-28-2014 at 02:38 PM
Agree that this issue is an interesting observation and your solution reasonable. It might also
be that seemingly unrelated posts involve the same solution. These posts describe biphasic
Posted in thread: Windsor Ale Yeast, odd fermentation. on 04-15-2014 at 03:10 PM
There are several threads on this subject (i.e., biphasic nature of Windsor fermentation).
You're far from alone. I've written the company myself with possible explanations but never got
a good one fr...
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 02:00 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 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 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...