Recent content by alexmkuyper

You certainly can. I would recommend using distilled water and even boil it before adding. You could also add some low gravity wort to top to reduce the oxygen pick up.

I actually only added the probiotics to the first batch. The subsequent batches had all yeast and bacteria co-pitched. However, I have noticed with each batch that krausen doesn't start to form until 2-3 days post-pitch. I am assuming the lacto is doing some work during that phase. I used the...

So I have been establishing a house culture and it is currently on it's 3rd generation. I just sampled the 3rd iteration after only 25 days and it is already getting quite sour. The previous 2 batches showed similar results, but not quite as quick. Here was my method for the first batch...

Just wanting to add some more data points to this thread. I recently did an 8 gallon split batch. One fermenter got Fermentis K-97 and the other got S-04, T-58, and WB-06 (86%/7%/7%). The blend was all pitched at the same time and fermented around 65F for 2 days, then ramped to 68 over a few...

Scott Janish cites a study regarding the use of specific yeasts for conditioning and the effect it has on the resulting beer. If anyone can access that article, I am sure there would be valuable information for our purposes. Here is the post from Scott's website...

They use 34/70 for their lagers and they have a propriety Kolsch strain. I can't remember which blog it was on, but their brewmaster said they don't give out their Kolsch strain. edit: Here is the interview http://www.thebrewingnetwork.com/post2783/

So even though there are preservatives in that cider, it can still potentially ferment?

I am currently fermenting my first cider. I really like dry cider, but not the .998 FG dry that my cider got down to. I want to back sweeten a little bit (in the keg). Instead of sorbating my cider, can I add cider that has preservatives in it from the store? The brand of cider that I used comes...