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Forum: Pilsner 01-28-2011, 11:44 AM
Replies: 103
Views: 57,076
Posted By Maarten
According the description from white labs, wlp815...

According the description from white labs, wlp815 orriginates from west belgium. This probably means it's either the yeast from Bavik or Bockor. Stella is from Leuven, which is in the north
Forum: Fermentation & Yeast 10-05-2010, 06:56 PM
Replies: 3
Views: 2,703
Posted By Maarten
Starter from slant or colony - cell count question

When looking through Mr. Malty's pitching rate calculator, it was obvious to me it's not designed for making starters from colonies and slants. Makes sense, after all most people rely on commercial...
Forum: General Beer Discussion 09-24-2010, 09:46 AM
Replies: 4
Views: 635
Posted By Maarten
The only ACV I know in homebrewing is apple cider...

The only ACV I know in homebrewing is apple cider vinegar.

If you mean ABV, the answer is http://www.brewersfriend.com/abv-calculator/
Forum: General Beer Discussion 09-24-2010, 09:00 AM
Replies: 4
Views: 635
Posted By Maarten
The only ACV I know in homebrewing is apple cider...

The only ACV I know in homebrewing is apple cider vinegar.

If you mean ABV, the answer is http://www.brewersfriend.com/abv-calculator/
Forum: General Chit Chat 09-05-2010, 02:36 PM
Replies: 9
Views: 411
Posted By Maarten
Actually they said the yeast was still alive...

Actually they said the yeast was still alive because the beer was carbonated. I don't buy that agument, it just shows the bottles were tight. It doesn't rule out though that the yeast is alive....
Forum: All Grain & Partial Mash Brewing 08-30-2010, 09:03 PM
Replies: 5
Views: 556
Posted By Maarten
The one and only reason

The one and only reason
Forum: All Grain & Partial Mash Brewing 08-30-2010, 12:54 PM
Replies: 5
Views: 556
Posted By Maarten
I must admit that I did not expect an OG of...

I must admit that I did not expect an OG of 1.068 when I read the header :) You could always add some extract to the wort to raise the OG. 1.068 will give you about 7% ABV if you get a decent...
Forum: General Beer Discussion 08-19-2010, 07:02 PM
Replies: 10
Views: 1,010
Posted By Maarten
+1 for CO2 Because CO2 is produced...

+1 for CO2

Because CO2 is produced constantly and the headspace is also filled with CO2, the beer is slightly oversaturated. During siphoning you agitate the beer and release CO2. No big deal.
Forum: General Beer Discussion 08-12-2010, 12:18 PM
Replies: 7
Views: 966
Posted By Maarten
Just make sure to book your crates! They only...

Just make sure to book your crates! They only take phone orders, the times are on their web site. Technically you have to give your licence plate number but if you come by train, you might want to...
Forum: Recipes/Ingredients 08-11-2010, 06:04 AM
Replies: 6
Views: 803
Posted By Maarten
I always add my sugars to the boil. I don't like...

I always add my sugars to the boil. I don't like the idea of disturbing fermentation. If you pitch enough and healty yeast, it will take care of all the sugars. Pouring in sugar later just increases...
Forum: Fermentation & Yeast 08-10-2010, 01:46 PM
Replies: 7
Views: 1,380
Posted By Maarten
The picture uses a 640x magnification. To see...

The picture uses a 640x magnification. To see bacteria well you need at least 400x magnification. I don't know if your kid's microscope has an oil emersion objective though. But these microscopes are...
Forum: Fermentation & Yeast 08-10-2010, 01:29 PM
Replies: 7
Views: 1,380
Posted By Maarten
Yes, pedio is reported to produce diacetyl. This...

Yes, pedio is reported to produce diacetyl. This is dependent on the strain though, and my house strain has so far not produced noticeable amounts of diacetyl. It could also be that my yeast has...
Forum: Fermentation & Yeast 08-10-2010, 12:56 PM
Replies: 7
Views: 1,380
Posted By Maarten
Define worse... Pedio goes on for some time, so...

Define worse... Pedio goes on for some time, so it will probably get a bit more sour. Luckily pedio doesn't produce CO2, so no risk for bottle bombs. If it gets too acidic I can always blend it with...
Forum: Fermentation & Yeast 08-10-2010, 12:12 PM
Replies: 7
Views: 1,380
Posted By Maarten
How my quadrupel turned into an oud bruin, or Pedio in da house! (with photo!)

This week I tasted a bottle of a quadrupel I brewed 2 months ago, and was surprised to discover a slight sourness. Not bad at all, it tasted a bit like Rodenbach, or Oerbier. However, it was not...
Forum: Recipes/Ingredients 08-03-2010, 11:50 AM
Replies: 4
Views: 934
Posted By Maarten
I know they do, but I think 3787 is a better...

I know they do, but I think 3787 is a better yeast. I might split the batch and ferment half with T-58
Forum: Recipes/Ingredients 08-03-2010, 10:16 AM
Replies: 4
Views: 934
Posted By Maarten
Pannepot inspired dark strong belgian

This fall I plan to brew a dark strong belgian ale inspired by Struise pannepot. Comments on the recipe are very welcome!

Basic ------------------------------------------------- ----------------- ...
Forum: Beginners Beer Brewing Forum 08-01-2010, 05:33 AM
Replies: 8
Views: 568
Posted By Maarten
Actually the optimal is to step up with a factor...

Actually the optimal is to step up with a factor 8-10. The oxygen in the wort is enough for about 3 replication cycles, so you get about 8 times the yeast volume for every step. If you step up with a...
Forum: Fermentation & Yeast 07-30-2010, 06:48 AM
Replies: 4
Views: 640
Posted By Maarten
It's probably not the primary strain, but that...

It's probably not the primary strain, but that doesn't mean it's a bad strain. Give it a try, you never know. Just don't rely on the taste of your starter, rather try it on a small batch.
Forum: Beginners Beer Brewing Forum 07-28-2010, 12:37 PM
Replies: 8
Views: 2,298
Posted By Maarten
Remember that a 5 gal barrel has a much larger...

Remember that a 5 gal barrel has a much larger surface to volume ratio then its bigger brothers. This will result in more oak flovour. So, you probably should keep it shorter in the barrel, or dilute...
Forum: Beginners Beer Brewing Forum 07-27-2010, 11:30 AM
Replies: 13
Views: 991
Posted By Maarten
I don't think you will loose too much CO2....

I don't think you will loose too much CO2. Probably you won't notice a difference. But it depends on teh mount of active yeast. If it is a light beer bottled 2 weeks after pitching yeast, the...
Forum: Cider Forum 07-27-2010, 09:28 AM
Replies: 15
Views: 1,453
Posted By Maarten
Exactly so. Actually, the legislation is Sweden...

Exactly so. Actually, the legislation is Sweden has banned a lot of non-alcoholic ciders from using that name. They are now soda with cider character (sic). Seriously, Swedish cider is crap. It's...
Forum: General Beer Discussion 07-23-2010, 03:54 PM
Replies: 20
Views: 1,552
Posted By Maarten
I would be devastated if my beer was headless!...

I would be devastated if my beer was headless! After 5 years of marriage my beer is the only blonde that gives me head!
Forum: Fermentation & Yeast 07-13-2010, 02:44 PM
Replies: 149
Views: 29,372
Posted By Maarten
Try it. The white powder might be wax too, but...

Try it. The white powder might be wax too, but there's yeast there too! If it has a nice flavor remains to be seen, but give it a try. Fruit is after all the natural biotope of saccharomyces.
Forum: Fermentation & Yeast 07-10-2010, 06:58 PM
Replies: 149
Views: 29,372
Posted By Maarten
For getting rid of bacteria you could wash the...

For getting rid of bacteria you could wash the slurry with diluted lactic acid, ph 2. You'll find it if you look for acid wash. Even better, get into pure culture technique, so you can isolate a pure...
Forum: Fermentation & Yeast 07-10-2010, 06:16 PM
Replies: 12
Views: 1,565
Posted By Maarten
Give me a gas chromatograph and I will tell you....

Give me a gas chromatograph and I will tell you. Seriously, I will search the scientific literature and will come back if I find something.
Showing results 1 to 25 of 44

 
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