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I started this post because I met someone that just about quit the hobby because he though he needed a conical to make good beer. You don't have to have it to make good beer is my point. Here is a direct quote from Chris White and Jamil Zainasheff that also sparked this post. "With large...

I'm sure 3 weeks will be ok on the cake for homebrewers. For the 20 bbl conical with yeast heat and pressure not so much. Put the yeast in a bank well before that. We haven't gotten into what type of yeast ect... This post is just to make people re think why they are buying on tiny no pico...

Agree with palmtrees. Remember you want o2 in the beginning. If you are skeptical you can slowly introduce co2 in the extra head space. When? Depends on your initial cell count. If done correct refer to palmtrees suggestions.

Why do you want it? Well it looks bad astrix! But really why? Bottom line breweries use it to re use yeast to save time and cost and flavor. Why? If you keep beer on yeast in a conical with pressure(and sometimes heat) it is not healthy for yeast over the initial fermentation. It can stress the...

Absolutely something. Give us the list and say it again.

Didn't have the same results as others reported. I didn't do the same recipe(Friend request. Oh yeah lets try it.) or expect it to be. Octoberfest beer with 24oz of Whopper per 5 gals. True candy Whoppers with wax slick at boil and after fermentation. Ferment at 86 with a spike of 92 the next...

Thanks for the replies. I did not find anything on the site about it having STA1. It did the job. I was concerned and wanted to make sure. Thanks again.

Oops STA1.

Nope talking about ACT-1 yeast. I know when I use Lacto and it hits below 4.0 pH no co2 happens. I would be talking about kveik and any yeast that fits this profile, There will be more to come. Just want to be safe.

With some new strains popping up are they safe? Is there a potential of contamination? They are not marked on the package. How do you know. If so is the dead giveaway can be used at high temps and have no airlock action. Don't get me wrong they are a dream from what I have used so far. It would...

Nice .I didn't know they made more than controllers.

I'm not sure how we went from the water chemistry could cause problems to it killed the yeast. The brewer seems to be having fermentation issues. OG issues. If there was a problem with the mash it can effect fermentation. Poor conversion can mean poor quality wort. Let me quote Palmer on...

I've made many a venturi but never ended up trying one to aerate wort. I used to use an air pump with a inline filter.

iamwhatitseems the more I thought about it I remember you also questioned your water source. If you are using city water even if treating it may not be enough to battle the chemicals they use to kill biological things.. VikeMan in an effort not to high jack iamwhatitseems thread you can always...

If the OG is low then this can show poor starch conversion. If there is poor starch conversion there is let nutrients for the yeast to feed on. This also depends on the type of grain, yeast and the water used. We only know what he has told us.

There could be several things going on, but I'm just going to take a stab at one. Given the activity after the temperature increase it seems to follow a diaceytal issue. I know this can happen when the yeast has a lack of nutrients. If you knew the original gravity or did a starch conversion...

Vale71 I should have said open fermentation.

dawn_kiebawls thank you for the yeast to look for info.

I'm not that brave. After hearing a talk about lacto I feel I must heed the warning. "You maybe fine with 6000 batches without an infection but it's 6001 that can get you." I don't want to take the chance I need every drop of beer :)

Coolships definately blow the geometry of fermenters out of the water and they work.