Recent content by jjinsa

I suppose it's true. If it's to drink on the evening then why bother. I'm just thinking if I don't drink all the bottles I filled, then I can keep them for next time I go somewhere I need bottles for. Also for entering them into competitions when they need more time.

I suppose it's true. If it's to drink on the evening then why bother. I'm just thinking if I don't drink all the bottles I filled, then I can keep them for next time I go somewhere I need bottles for. Also for entering them into competitions when they need more time.

I have seen a technique which involves bottling beer from kegs using a picnic Tap and a racking cane and a drilled stopper. It doesn't use any co2 however. Could you my make the same setup as this but with co2 as well. So what I mean is: Connect beer line to picnic tap, connect picnic tap to...

I have fermented at the upper limit for the dry strain and NEVER got banana. And every wb-06 I've tasted from others has never been banana at all.

So something I am battling to find definitive info on - is under pitching a hefe yeast in order to get good banana aroma. Does anyone know what a good rate of under pitching would be? 50%? does anyone have a guideline on this. I will be using dry yeast - either danstar Munich/wb-06/mangrove...

I've bought all the reducers. Going that route

So... Been thinking about what size beer line I am going to use. The nipples on my shanks etc don't fit the 3/16 line that I have available, it only fits the 3/8 line which isn't ideal. BUT the 3/16 line fits perfectly into the 3/8 line. What if I got the same length of each, and shoved the 3/16...

So as per the Mr Malty sliding scale, if my jar is 50% yeast slurry and 50% water (as in picture) and I mixed the 2 together, you would have it at about 1-1.5 billion cells per ml, and if I poured the water out, it would be closer to 3-4 billion cells per ml (is this what you are saying?) What...

What I want to know is - in my picture, is the slurry everything in the jar, or the stuff that has settled into the bottom half? So that is a 360ml jar - do I have 360ml slurry, or 180ml slurry (and 180ml water)?

Thank you flars... that small piece of info is very difficult to pin point (difficult as it is to believe)

So to help me understand... In my pictures, if that jar was exactly 1 cup in volume, I would have half a cup of slurry?? Basically, in the picture, there is 180ml of water and 180ml of "slurry" in the bottom half... so when I use calculators where they tell you to pitch "x" amount of slurry, is...

The thing that confuses me .... What is 1 cup of slurry? Is it just the lower half of what is in my picture (ie yeast), or is it all of that mixed together with the water? Difficult to find a definition

Please share the calculation you used to get that...

So I harvested my first bit of yeast to keep for my next batch. I absolutely cannot find any information to be able to CONFIDENTLY tell how much yeast I have in my jar, as every site and post confused me. I harvested the slurry from a 3.8L batch (1 gallon) and poured it into a 360ml jar. I...

Hi - I have some questions regarding fermentis dry yeasts. What I have available is 04 05 Wb06 T-58 S-33 Abbaye S-23 W-34/70 Regarding witbier and Bavarian Weiss. What would be the best for the wit, with lots of Orange flavour? And for a Weiss with strong banana/bubblegum flavour? Have read...