Recent content by estebanuri

My last two batches have unwanted banana off flavors. Some info: 5 gals, OG > 1070, all grain barley malt. yeast S04 for the fist one, and T58 for the second. I could not monitor the fermentation temperature. According to what I read, these aromas are generated when the fermentation...

Hehe, thanks for your reply. Let's reduce a little the spectrum. Definitely Ale, because I still don't have refrigeration equipment for lager. By coolest I mean those that would allow to achieve the most interesting aromas and flavors profiles, impossible to achieve with dry yeast...

Hehe, thanks for your reply. Let's reduce a little the spectrum. Definitely Ale, because I still don't have refrigeration equipment for lager. By coolest I mean those that would allow to achieve the most interesting aromas and flavors profiles, impossible to achieve with dry yeast...

Where I live there's no chance to buy liquid strains. Since my cousin is traveling I will ask him to bring some, but I cannot ask him to bring the entire catalog :S. So my question is... if I only can ask him to bring the top three coolest liquid yeasts... which ones those would be?

I started in the brewing world for first time about 7 months ago. Since then I've brewed several times always used dried yeasts with good results, but now I'd like to experiment with the liquid yeasts. According to what I read, there are some yeast strains that do not like to be dried... It...

Hi folks, I post here because last weekend I've made my first batch of Barley Wine... :O Some details: 5 galls, all grain, OG:1093. Since in my country is difficult to find liquid yeasts, I used S04. It took only one week to reach to FG: 1014... perhaps the yeasts worked too fast? This gives...

Sure, for instance this recipe. http://www.candisyrup.com/uploads/6/0/3/5/6035776/gulden_draak_9000_clone_-_040.pdf I think it's my favorite beer ever tasted. But there are also many other recipes which add a second yeast for secondary stage or for priming... Some folks say they use Champagne...

Hi everyone, I've seen some recipes that for secondary fermentation use a strain of yeast different from the primary. Does it make sense to do this? Why? If final gravity has reached, there's no more sugar to ferment... If we are re-pitching a second strain with some extra sugar, how can...