Recent content by cadams

Yeast is by far one of the most important parts of your beer. Two beers with the same wort will come out extremely different if fermented with two different yeast strains. Here's some good reading from Jamil Zainasheff on pitching rates. http://www.mrmalty.com/pitching.php The Math If...

I always use yeast nutrient and fermented at 67 degrees. You've made me realize my own mistake, though. White labs lists WLP013 as having an attenuation of 67-75%. Using their formula to determine apparent attenuation [(OG-FG) / (OG-1)] x 100 My attenuation appears to have been 67% I...

I brewed an all columbus hoppy west coast red ale with this strain and am having issues with either the fermentation slowing down significantly or being stuck. I'm perplexed as I've never had this sort of problem. It's been over a week and a half and the beer was stuck at 1.024 and still...