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Forum: Fermentation & Yeast 04-26-2013, 03:33 PM
Replies: 9
Views: 111
Posted By tiltie
Windsor has always given me a biphasic...

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”...
Forum: Fermentation & Yeast 04-25-2013, 08:08 PM
Replies: 5
Views: 195
Posted By tiltie
There are many, many, threads remarking on how...

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...
Forum: Fermentation & Yeast 04-24-2013, 01:51 PM
Replies: 9
Views: 364
Posted By tiltie
" I pressure cooked as instructed, let cool 1...

" 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. ...
Forum: Fermentation & Yeast 03-03-2013, 01:40 PM
Replies: 4
Views: 151
Posted By tiltie
My experience (and others) is that when FG seems...

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,...
Forum: Fermentation & Yeast 02-21-2013, 07:32 PM
Replies: 10
Views: 202
Posted By tiltie
My experience with Windsor was that the...

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...
Forum: Fermentation & Yeast 11-18-2012, 08:39 PM
Replies: 24
Views: 832
Posted By tiltie
It may be my inexperience, but it seemed like the...

It may be my inexperience, but it seemed like the recipe had excess sources of nonfermentable sugars. I’d be more leery that things went really well fermentationwise but that the recipe might need...
Forum: Fermentation & Yeast 11-06-2012, 08:49 PM
Replies: 4
Views: 255
Posted By tiltie
Threads abound on this. My recollection is that...

Threads abound on this. My recollection is that the 05 (Chico) strain emerged as a variant of the yeast strain from the Ballantine Brewery and that Ballantine used Notty. Don’t take my word though,...
Forum: Fermentation & Yeast 10-06-2012, 02:53 PM
Replies: 17
Views: 1,147
Posted By tiltie
My experience has only been with pickles and the...

My experience has only been with pickles and the scum mold (AKA kahm yeast)] won’t go away by racking. It will always come back if there is air (O2) over the vessel. Consequently, it should go away...
Forum: Fermentation & Yeast 07-28-2012, 05:47 PM
Replies: 11
Views: 1,274
Posted By tiltie
It looks like a scum mold (kahm yeast) familiar...

It looks like a scum mold (kahm yeast) familiar to picklers and sauerkraut makers (I could be wrong). It needs oxygen to grow and is consequently associated with loss of the CO2 layer during, or...
Forum: Fermentation & Yeast 06-28-2012, 05:40 PM
Replies: 7
Views: 350
Posted By tiltie
Most of my experience with scum mold is with...

Most of my experience with scum mold is with sauerkraut making where it occurs a the drop of a hat and is regarded by many as normal. With beer, it seems to be rarer. (I’ve never seen it except...
Forum: Fermentation & Yeast 06-28-2012, 02:06 PM
Replies: 7
Views: 350
Posted By tiltie
Pellicle is a scum mold--familiar to makers of...

Pellicle is a scum mold--familiar to makers of pickles and other fermented products. It requires oxygen to grow and can be prevented by not disturbing the CO2 layer after the fermentation starts...
Forum: Fermentation & Yeast 06-13-2012, 07:35 PM
Replies: 3
Views: 246
Posted By tiltie
When this has happened to me (three times) it was...

When this has happened to me (three times) it was when I mashed too high (due to faulty temp probe) *and* used a low attenuating yeast. The timing and full-blow nature of the fermentation restarts...
Forum: Fermentation & Yeast 04-25-2012, 11:56 AM
Replies: 17
Views: 1,147
Posted By tiltie
Others on this forum are as familiar as I am with...

Others on this forum are as familiar as I am with this, so they may weigh in. It’s a scum mold, very familiar to picklers and makers of other fermented products. Scum mold requires oxygen to grow...
Forum: Fermentation & Yeast 09-24-2011, 04:42 PM
Replies: 20
Views: 3,096
Posted By tiltie
It looks like a scum mold. If so, it forms on...

It looks like a scum mold. If so, it forms on top of brine of fermenting pickles and sauerkraut. It needs air to grow and its a sign that CO2 level was not sufficient over the fermenting wort. It...
Forum: Fermentation & Yeast 09-23-2011, 03:25 PM
Replies: 8
Views: 883
Posted By tiltie
Was the yeast Windsor? Windsor does this to me...

Was the yeast Windsor? Windsor does this to me routinely (stops after a violent 24 h fermentation and re-starts after about 6 days). I suspect that there are really two yeast strains in there--one...
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