Recent content by nomadbrewer33

That depends on your yeast strain. Go tot he manufacturer's web site and look up the optimal temperature range. I'm not familiar with the Canadian IPA category, but I'd guess you are using a typical ale strain so I'd say about 65 degrees should do.

How long was your primary fermentation? I'd say if you dropped from 1.084 to 1.030 you probably had a pretty good fermentation going at some point. What was your mash temperature? There are many reasons you wouldn't hit your target gravity. Your mash temp could have been too high or you may not...

They both accomplish the same thing. I think the ball locks are more desirable because the replacement parts are easier to acquire. This is true for the simple fact that ball locks are more popular. This used to mean the ball locks were cheaper, so I guess times have changed...or you just found...

Not sure I've ever had an infection that was smokey, but smokey flavors and aromas can be attributed to phenols which can be byproducts of infections. I can't say for sure what critters are living in your brew space, but I can't say I'd embrace it if I was in your shoes. Something between...

10 days doesn't seem that unusual to me. I don't think I've used your particular strain before but a wit yeast probably doesn't flocculate too well so it may take a bit longer. Did it start pretty quick? I'd say if it still looks to be fermenting healthy you did something right. Relax and...

As an update, I tried the amber lager and it is much cleaner and true lager-like. Thinking back, the light lager was a bit warmer when it started than the amber, but the difference in flavor profile is pretty surprising. I'm still curious to hear about other's results. My initial impression...

You've got me thinking. What does your recipe say? Is this made entirely from whey? The website you linked to makes it sound like this guy might be mixing the concoction with wine and bottling it. "Somewhere between wine and sherry" doesn't sound like fermented whey to me. Most cheese yeasts...

By pitching more yeast and ensuring a quick start to fermentation, you are decreasing the lag stage and not necessarily the reproduction stage. The yeast will still eat through all the sugars they can. It is true that some yeast by-products define some styles of beers, but I wouldn't advise...

These are good questions. In general, it is better to add more yeast to ensure your fermentations start quickly. This helps your good yeast get the upper hand against wild yeast and bacteria. A healthy fermentation should start quickly, and depending on the yeast strain may shorten the overall...

Has anyone else tried this strain yet? I used this yeast in a double batch that was brewed back Feb. 19. I attempted a American Lite Lager and slightly hoppier Amber Lager. After carbonating the Lite Lager for a couple days I tried the beer for the first time last night. Not a Lite Lager at all...