Kegconnection Complete Starter Kit and More Giveaway!


Home Brew Forums > Search Forums > Search Results

Showing results 1 to 25 of 102
Search took 0.02 seconds.
Search: Posts Made By: Fermented_minds
Forum: Fermentation & Yeast 07-26-2014, 10:22 PM
Replies: 17
Views: 275
Posted By Fermented_minds
Use this: http://www.yeastcalculator.com/ ...

Use this:

http://www.yeastcalculator.com/

I love this calculator and have had no issues with it!
Forum: Lambic & Wild Brewing 07-26-2014, 10:21 PM
Replies: 42
Views: 3,910
Posted By Fermented_minds
Good to hear it's working out! I bet that's the...

Good to hear it's working out! I bet that's the brevis. Seems to sour very aggressively and in short order.
Forum: Lambic & Wild Brewing 07-26-2014, 10:04 PM
Replies: 154
Views: 15,251
Posted By Fermented_minds
Yeast Bay--offering some Brett blends

Not that I've seen or experienced. Metic wrote this a while back in the thread:



http://www.homebrewtalk.com/f127/yeast-bay-offering-some-brett-blends-460401/index6.html



Also, another...
Forum: Lambic & Wild Brewing 07-26-2014, 07:19 PM
Replies: 154
Views: 15,251
Posted By Fermented_minds
It will probably be beneficial to start it at a...

It will probably be beneficial to start it at a higher temperature and hold there to kick start the Lacto and get the acidity up. Since the Saison yeast can probably handle a temperature of 80 F,...
Forum: Fermentation & Yeast 07-25-2014, 09:42 PM
Replies: 15
Views: 488
Posted By Fermented_minds
For scotch ales, I use Wyeast 1728 and ferment at...

For scotch ales, I use Wyeast 1728 and ferment at 55 F. The character of the beer is great, as is the attenuation. If you can handle getting it down to 55 F, give it a go. I've had great results.
Forum: Fermentation & Yeast 07-25-2014, 09:40 PM
Replies: 75
Views: 8,668
Posted By Fermented_minds
Here are the descriptions from the website for...

Here are the descriptions from the website for their new products:

Mélange (http://www.theyeastbay.com/wild-yeast-and-bacteria-products/melange)- "If you dig using a diverse array of unique...
Forum: Lambic & Wild Brewing 07-25-2014, 08:44 PM
Replies: 8
Views: 201
Posted By Fermented_minds
Yes, there was a definite krausen at least an...

Yes, there was a definite krausen at least an inch or so each of the times I've used it. It's not going to be like EC-1118 with no krausen.
Forum: Lambic & Wild Brewing 07-25-2014, 08:22 PM
Replies: 8
Views: 201
Posted By Fermented_minds
I've used it a couple times and the krausen never...

I've used it a couple times and the krausen never got too crazy. However, could perform differently for you depending on gravity, temperature, etc. I would just use a blowoff if you want to be safe.
Forum: Lambic & Wild Brewing 07-25-2014, 07:57 PM
Replies: 154
Views: 15,251
Posted By Fermented_minds
According to a recent mailing, there are two new...

According to a recent mailing, there are two new Sour Blends and a large Brett Blendbecoming available through The Yeast Bay on August 1st at 12 PM PST:

Mélange ...
Forum: Lambic & Wild Brewing 07-11-2014, 02:16 PM
Replies: 42
Views: 3,910
Posted By Fermented_minds
I bet it's just the Lactobacillus brevis they are...

I bet it's just the Lactobacillus brevis they are also offering.


Sent from my iPhone using Home Brew
Forum: Lambic & Wild Brewing 07-03-2014, 04:14 PM
Replies: 154
Views: 15,251
Posted By Fermented_minds
With respect to the Saison/Brett, you can...

With respect to the Saison/Brett, you can definitely rack if you want. There will likely be a ton of yeast left in suspension. Or, if you're getting good flavor development in primary and no...
Forum: Fermentation & Yeast 06-28-2014, 01:54 PM
Replies: 11
Views: 583
Posted By Fermented_minds
+1. Same here. Sent from my iPhone...

+1. Same here.



Sent from my iPhone using Home Brew
Forum: Fermentation & Yeast 06-27-2014, 11:43 PM
Replies: 8
Views: 199
Posted By Fermented_minds
If you make a bunch up and freeze the yeast as...

If you make a bunch up and freeze the yeast as suggested above, just be sure to use a manual defrost freezer and not a frost-free/auto-defrost. The warming cycles in the auto-defrost freezers are...
Forum: Fermentation & Yeast 06-27-2014, 11:38 PM
Replies: 7
Views: 132
Posted By Fermented_minds
This was likely just CO2 in solution escaping on...

This was likely just CO2 in solution escaping on nucleation points on the side of the fermentor you racked into. I wouldn't be too concerned about it.
Forum: Fermentation & Yeast 06-27-2014, 11:27 PM
Replies: 8
Views: 149
Posted By Fermented_minds
Between the lactose and the specialty grains, I...

Between the lactose and the specialty grains, I think you've found the issue. Lactose will not be fermentable by the Sacch you have in there and the specialty grain excess will keep the final gravity...
Forum: Fermentation & Yeast 06-27-2014, 11:14 PM
Replies: 8
Views: 149
Posted By Fermented_minds
I've had 1028 stall out a little on the high end...

I've had 1028 stall out a little on the high end (~65% AA), but usually only with bigger beers. If it remains stalled, perhaps rehydrate a little US-05 and toss it in. Also, you're right to check the...
Forum: Fermentation & Yeast 06-27-2014, 11:00 PM
Replies: 11
Views: 583
Posted By Fermented_minds
I typically use this yeast in a lower temperature...

I typically use this yeast in a lower temperature range (68-70), and the profile is still wonderful and the beer is dry as can be. Most of my moderate gravity saisons I've used this on go to...
Forum: Fermentation & Yeast 06-27-2014, 10:35 PM
Replies: 24
Views: 464
Posted By Fermented_minds
My initial point was that you can make great...

My initial point was that you can make great beers either way, decanting or not and that this is all process driven. To say one way produces beer that is "10% nastier" is kind of a foolish thing to...
Forum: Fermentation & Yeast 06-27-2014, 09:46 PM
Replies: 24
Views: 464
Posted By Fermented_minds
Perhaps you'd indulge me in providing some...

Perhaps you'd indulge me in providing some reasoning for why aerated starter wort aerated by stirring only with access to atmospheric oxygen is "bad", but why wort produced to make beer which is...
Forum: Lambic & Wild Brewing 06-27-2014, 08:52 PM
Replies: 29
Views: 1,854
Posted By Fermented_minds
That would be very weird, seeing as a company...

That would be very weird, seeing as a company like Accugenix can have it sequenced in all of 1 day. Wonder why they don't identify it...
Forum: Lambic & Wild Brewing 06-27-2014, 07:43 PM
Replies: 29
Views: 1,854
Posted By Fermented_minds
Interesting they do not list the species of...

Interesting they do not list the species of Lactobacillus used. They keep it rather ambiguous with the "sp.".
Forum: Fermentation & Yeast 06-27-2014, 07:09 PM
Replies: 24
Views: 464
Posted By Fermented_minds
What's bad about it? Because it's lightly...

What's bad about it? Because it's lightly oxidized? If you only have a starter going for 24 hours or less, most of the oxygen is being utilized by the yeast. I taste my starter wort as I pitch (from...
Forum: Fermentation & Yeast 06-27-2014, 06:51 PM
Replies: 24
Views: 464
Posted By Fermented_minds
I'd be interested to hear more about this blind...

I'd be interested to hear more about this blind taste test. I've used up to 10% of total volume as starter, and have not tasted oxidized flavors it in even the lightest of beers.
Forum: Fermentation & Yeast 06-27-2014, 05:32 PM
Replies: 24
Views: 464
Posted By Fermented_minds
I don't even decant. If you're adding less than...

I don't even decant. If you're adding less than 10% of the total volume of the beer as starter, you're fine.
Forum: Fermentation & Yeast 06-27-2014, 04:49 PM
Replies: 24
Views: 464
Posted By Fermented_minds
Don't worry about the overflow. It happens. Just...

Don't worry about the overflow. It happens. Just keep things sanitary.

So far as the 48 hours for a starter, that's a long time. Personally, I do 24 hours for Saccharomyces and 72-96 for Brett. I...
Showing results 1 to 25 of 102

 
Forum Jump