Recent content by SamBrewer

I always start from a wyest packs! I usually make 6 vials of yeast (17ml of slurry without breaking the inner bag) + 1,5ml glycerine from each packege. So every year I just buy the strain of yeasts that I want to use and freeze them to be able to use it all year long. I made some...

I'm actually brewing a belgian IPA since 4 years now, and I've tried many things so here some suggestions: HOPS: I prefer to use saaz and styrian golding for this kind of recipe because american hops tend to reduce the characteristic flavor coming from belgian yeast. Stay low with IBU's of the...

maybe the best way is a compromise: not cold crash the beer... just go a little lower yeast range of temperature ( to le the yeast seat at the bottom of the fermenter) but still have a "warm" beer that can actually extract lot of flawor/oil from hops. Of course hop extraction dependo of lot of...

I 've done something similar but before fermentation, here the procedure: Rehydrated 2 packs of US-05 in cooled boiled water put in 10 vials of that clean yeast slurry (10ml each) added glycerine and frozen the yeast I've used it for 4 batches up to now (of course propagated the yeast with...

English kind of yeasts tend to reduce their activity near the end of fermentation, consider and extra time to be sure that the fermentation is over.

As they have arleady told you you'll notice only a change in colour. Sometimes you can also notice some residuals sticked on the glass (sign of some foam formation), usually when the starter is big and you are using small stirrer. It is important to consider the pitching rate of the starter or...

to me this description fits very good with the use of RO water with low level of salt adiction, or cl/SO4 ratio too hight with very soft water

Usually this takes me more than 1 hour... exluding cleaning 9 hour it's about the time you take from mash-in of the first mash to end of chilling process of the second batch

I've tried to brew 2 beers in the same days 2 times. First time 10gal of mine "american bitter" (the same beer just made with 2 mash, 2 boiling etc.. and than mixed together before pitching) Second was 2 completrly different beers brewed the same day. the total time is about 12 hours (while...

Is always better to have at least a starting point using pitching calculator. with exirience you will be able to see different kind of yeast bheaviuor depending on the viability of the yeast; but for sure this kind of consideration ca be taken replicating the same beer with the same yeast...

I know that some belgian beers (like delirium nocturnum) are fermented with different yeast strains. to be honest I don't remember if they use different strains only for primary fermentation or before bottling. I tried few years ago, I brewed a belgian saison and use a combination of wyeast...

3 weeks for primary and 2 weeks for secondary... if the fermentation has not finished yet ( check the gravity of the wort to be able to calculate Attenuation and compare with the one suggested for that yeat strain) you may want to pich more healty yeast and monitor fermentation temperature the...

you think that it is infected beacuse the bubbles on the top of the beer just looks like lambik-kind fermentation right? well, maybe it just the effect of CO2 ougasing during dry hop. The bubbles are formed beacuse of the oil added with the hops. Wait for another couple of days...

When I perform test like this I prefer going to the opposite side... Consider it just a test batch

Yes... I agree with you. There is a lot of bad advise/info out there but regarding the contradictions we have been talked about it is more relet with pro- homebrewing techniques than beginners.