Recent content by mtarselli

Here we go again, I am sure you have all either asked, or been asked but I am not patient enough to read every review so asking again is the way to go. I have a belgian on tap (for shame, i know) and i had it hooked up to 30PSI at room temp for 48 hours. i shook it a few times to dissolve...

Guess I'll have to go back and NOT read "Yeast" again. See, these threads are useful not only to the people who are trying to learn about their own question but also to the people who post without thinking, or more commonly post while drinking! I admit I had a D'oh moment after rereading what...

Always throw away the bottom and top unless you are purposely trying to grow mutants to.change flocculation rates. The.middle yeast is your.normal healthy yeast. But remember you will change your attenuation as well and these strains should.only be.used 5-10 generations of cropping before you...

Powdered vs whole? I don't want to kill my flavor.profile. Suggestions on a cloves/gallon ratio?

Moniter your fermentation temps closely. Your yeast is fragile in a high sugar high CO2 and high alcohol product. You may want to degas and add nutrient if it is in the first 5 days of primary. If your yeast burned out due to temps above 72 then a starter may need to.be .introduced. I suggest...