Last Activity:09-04-2015 2:35 PM
Likes Given: 3
131 Likes on 86 Posts
Posted in thread: Yeast starter(s) necessary? on 09-04-2015 at 12:57 PM
In the future, a single drop of fermcap-s will prevent foam-overs.In a shameless self-plug, a
long while ago I made a video on a cheap way of doing a yeast starter if you lack a stir plate
Posted in thread: History of decoction mashing is... ...wrong? on 09-03-2015 at 01:23 PM
Breaking down starches=/=malting.In this context, the processes may be parallel; one thing not
clear from history is whether the grain was partially malted in advance. Some
reconstructionists claim to...
Posted in thread: History of decoction mashing is... ...wrong? on 09-01-2015 at 12:15 PM
I'm just curious...how would you go about malting a loaf of bread??If you google for 'bappir'
you'll find the recipe & all the details. Long story short, after cooking the bread was soaked
Posted in thread: History of decoction mashing is... ...wrong? on 08-27-2015 at 09:52 PM
Malting grain is simply controlled germination. Nothing specialized about it; you could easily
do it at home. The earliest known malthouses are some 5K years old. And to this day there are
Posted in thread: History of decoction mashing is... ...wrong? on 08-15-2015 at 07:54 PM
So, the thermometer reason goes out the window. Also, without thermometers how would a German
brewer know how much to decoct, let alone how much decoction to add back, if the goal was to
reach the nex...
Posted in thread: Are Mice Bad For Your Beer? on 08-11-2015 at 06:11 PM
Should be fine, unless the buggers took a dip.
Posted in thread: Rare yeast, and I'm getting ahold of some! on 08-05-2015 at 12:21 PM
This is easy and cheap, all you need is your own microbiology lab!#noteasy#notcheapIt is cheap
& easy - and that's my blog, I've sent yeast to over 100 people, so I know:To receive: Tweezers
and a lig...
Posted in thread: Raisins & Gravity Calculation on 08-01-2015 at 03:49 PM
I am working on a beer in which raisins will constitute a good portion of the fermentables (5%
or so). Because of that I'm trying to figure out how to enter them into beersmith to get a
Posted in thread: Completely attenuated 100% Lactobacillus fermentations are not possible on 07-24-2015 at 12:06 PM
Okay, this is interesting. Multiple older papers cite delbrueckii as strictly homofermentative,
unable to ferment pentose sugars. The published genome for delbrueckii bulgaricus isolate ND02
Posted in thread: Completely attenuated 100% Lactobacillus fermentations are not possible on 07-22-2015 at 06:17 PM
(b) plate out on appropriate medium to find out what Wyeast and WL are actually including as
pure culture (or not). There are numerous reports of this occurring; indeed, for my yeast bank
I've found m...