Recent content by Dusan Kovacevic

No need for temperature control after ~4 days of active fermentation. However, you still want to keep temp within appropriate range and avoid temperature swings that you have in your basement. Maybe the solution is to thermaly insulate your fermenters and test for temperature swings before you...

Thanks for that mate, this all looks very cool. I actually tried to contact Suregork to ask him to try to demystify a few things around yeast mating and isolation for us non scientists. Hope he finds time for that, but I doubt it.

Somehow I never came across him before. This is what exatcly what I was looking for. Thanks mate. Hope others chime in with more good stuff like this.

Does anyone know any good, up to date, reads on yeast? I'll take anything: books, articles, papers, forum threads, blogs, toilet wall writings... Here's a list of what I have already read so you can skip those: -Yeast by C. White -Sui Generis website -Milk the Funk -Bootleg Biology...

Yeah, I see he was sharing that spreadsheet so I tought someone has it. Also I wonder if he shared it with any brewing software?

Anyone has that excell spreadsheet please?

What model is that fridge? I had the same idea but cant find suitable fridge

Yes, that makes sense. When we have high krausen yeast have already exited main propagation stage and started to ferment vigorously. But I thought shaking/stirring is not a factor in propagation. Yeast propagate normally without any shaking when pitched to fermenter, so why it wouldn't in a...

Yeah, I guess high krausen would be the perfec time for pitching the starter, whenever that happens. I was reading, in other forums, about how continuous stiring is stressing the yeast so I decided against it and will go with areation. My only dilema was to submerge the stone or not. I thought...

Thanks for the explanation but I have a couple of questions there. Wouldn't 12-18 hours be enough for propagating yeast, as in that time they are supposed to reach their max density for the medium they're in? I remember seeing a picture of areation stone dangling above the worth, but I see you...

Hi all I remember seeing sporadic coments where people mentioned they are areating their starters with inline sterile filter and stone. I even have a recolection of Martin Brungard saying he's doing it but I can't find that thread or any similar. Now, I know about "shaken, not stired" method...

Just here to let you know there is still interest in this topic and anything that could help the rest of us that are not very good at maths would be greatly apreciated. I'm sure there are many people lurking here without commenting. Plus what you have going on here is very valuable and you yould...

Hi All, Firstly I'm interested to see is anyone still banking yeast? There seems to be serious lack of discussion in recent years, all I can find is posts from few years ago. There are a few good threads, blogs and articles that explain the process of freezing yeast so I got that part covered...

Well it's not the real cap on foam ( The real one refers to filling bottles from kegs). Anyhow...The "technique" here is to submerge the nozzle into the beer and spray (whatever gas or mix of gases you are using). The idea is that foam you produce (bubbles filled with the gas you are spraying)...

I'm still monitoring those bottles for colour change. It's been month and a half now since bottleing so here is a fresh pic. I'll continue to take pics evey week for next few months and will keep you guys posted of any changes. Still going strong after 46 days.