Recent content by peoplesbrewingcoop

The expansion of the smack pack is just to show that the yeast is viable. It is proofing the yeast. How long was the yeast in the mail? The temperature fluctuations will have more impact of the yeast viability than the expansion of the pack.

How about we get the definitions correct. rehydration - adding warm water to the dehydrated yeast proofing - adding some sugar to rehydrated yeast

So my homebrew club was trying to brew up a few batches last weekend in preparation for the Dixie Cup. We brewed our normal large batch but also threw in some small batches. We did a small 2 gallon batch of Russian Imperial Stout. We threw in all the ingredients but one of the dry malt...

Oh, I see. I got the impression that you drank it after 12 hours of fermentation, but it is the picture that was taken after 12 hours. Silly me.

Don't forget to do replicates with each replicate coming from a different yeast starter. You don't want one bad yeast starter to give you false results.

So the conclusion is that different yeasts have different cleaning up times and different flavor profiles. The nottingham tasted like grass because that is the taste of acetaldehyde. If you let it set longer it will react with sulfur dioxide to form a flavorless compound.

Red Start Texas Amber Ale Ingredients 1.5 kg (3.3 lb) of Light Malt Extract 1.8 kg (4.0 lb) of Amber Malt Extract 226 g (0.5 lb) of flaked wheat 900 g (2.0 lb) of Crystal Malt 50º 14 g (0.5 oz) of Northern Brewer Hop 28 g (1.0 oz) of flavoring hops 28 g (1.0 oz) of aromatic hops 26.5...

At temperatures you are using give it 3 days if you don't want to deal with any more complicated crap. If you want to be more complicated take a small batch out, maybe enough to measure the gravity. Take one batch and put in the refrigerator and the other heat to a high temperature. If there...

I think you can go for it and send it. Ideally the samples should be sent cold but I send other organisms through the mail all the time without putting them under ice. In fact freezing them and then sending them will drastically reduce viability as they thaw. In the summer it is a bit hot but...

First make some media. Use whatever you can find. Some people just use malt extract. You can go to your local homebrew store to get media for a starter. I make my own use 3g malt extract, 10g dextrose, 3g yeast extract, 5g peptone in 1 Liter of water. Put the media into jars. Since you...

Some may be interested in this, it was in a brewer's journal http://www.asbcnet.org/emails/2010/BarleyMalt2010.html August 17-20, 2010, Northern Crops Institute, Fargo, North Dakota Learn about the quality components of barley and malt associated with producing great beer. Lectures and...

Turns out there was an organic brewer's event this weekend. It was great. I sampled over 20 different beers.

It is destroying our own cells as we speak. One of the reason we age. Then the free radicals give us cancer. I wish I could be faculatative anaerobic like yeast. :cross:

Not only do the yeast replicate somewhat, the most important part of aerating the beer is to get the yeast to produce products important for next cell growth such as unsaturated fatty acids needed for cell membrane development. When brewing beer, most of the replication of yeast occurs during...