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09-22-2011

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08-18-2016 6:17 PM

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  • 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.
    However, Iíll...

  • 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
    fermentations...

  • 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
    “strain&...

  • 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...

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