Recent content by newtobrew1981

I think it's just protein and pellicle mixed together

I also bought one of those greenlee hole punches and I have to say the step bit was easier to use

Agreed titanium step bit is the way to go. Made short work of my kegels. Like tripper said your bit is dull or you've hardened your stainless. Get a new bit cutting fluid and go slow

Cold wont kill it

I'd say it's a dumper

Yes agreed you can taste without boiling if you use a commercial culture. The only way I wouldn't taste without boiling is if I harvested the lacto from grain

You'll be fine

Looks like some sort of fungus

Personally I wouldn't bother with wlp693 cause white labs is known for contaminated bacteria cultures. Unless you want to ferment your wort [emoji39]

Anything with plantarum is good for kettle souring. And I agree oyl605 is very fast I got mine down to 3.1 in 36 hours.

Just looks like yeast

Never noticed this was three years ago lol

You should soak the cubes in whisky or vodka for at least 24 hours to kill unfriendly organisms maybe this is the root of your problem. Did you do this last time as well

I could but I feel the stir plate would skew the results ( all the oxygen being sucked in by the vortex)

The yeast company just told me I should make a starter before pitching