Search results

From my Leffe Brune clone experience using this yeast, not being satisfied with the results and then researching alternative approaches: the optimal approach is to increase temp from 65 to 80F over the first week in primary (if you have a temp controlled ferm chamber). I hit mine at 82F and...

Strange -- what were your gravities & what was the second yeast? All grain or extracts? That is pretty much the opposite problem to what I found... What temp were you fermenting at?

Any follow-ups on the finished products here? I just brewed a Leffe Brune clone with the Mangrove Jack's Belgian. Temp controlled ferment 10 days on the cake @ 82F & now racked to secondary for the next two months. I was a little surprised that it attenuated right down to 1.002 -- I've...

Ha! You could be right... I thought they were using a 100B smack pack to inoculate their starter broths (0.5L-8L). If I am misreading the graphs, it seems like a strange experimental design to inoculate with different volumes of starters, despite the constant cell number. They say that the...

Thanks for your reply, Kaiser. Interesting data you linked there. Nice to see someone approach hobby brewing in this way. Often things are done for no particular reason (because it works, right or wrong), while we should be trying to optimize everything! I come from a lab background, so I've...

Here is a topic I have been pondering... I have read that (i) membrane sterols are a rate limiting factor for yeast growth/division/budding, (ii) the production of sterols by the yeast require oxygen, and thus sterols are produced prior to fermentation. The rationale for doing step up...

I use the primary to crash out the hot and cold break proteins -- stirring the primary would make it go faster, but then the any off flavors from the protein might come out unless you start with a filtered wort. It would probably work if done for a day or two just to jump start the yeast though.