Recent content by sky4meplease

I dumped it down the drain. No activity after four days.

A sample viewed under a microscope leads me to believe that it was filtered as what was left is pretty small outside of a few cells. I have some sitting in fresh wort now so we will see what happens I will let you know.

I can throw a sample under the microscope also to see what was in the sediment at the bottom.

The last bottle was not filtered at least not very well. Pasteurized would make sense. I will give it a try and see what happens. Thank you for the reply.

Has anyone harvested this yeast or know if the beer is bottle conditioned and if so with what? The first bottle had quite the sediment. I am ready to try and harvest from another but thought I would ask around. Beer

I run the same set up and oxygenate for about 20 seconds. I ran some DO tests a few years ago and found any more than that is a waste of O2.

Try adding some rice hulls to your Mash. They will help to filter out the smaller particles. What are your efficiencies like?

The only time I use DME anymore is when I make slants and plates. I keep 10 pounds or so of Pilsner or 2 row Malt (try to buy on sale .99 cents) on hand and use 1.5 pounds brew in a bag to make starter wort. I put the strike water and grains in a cooler and wrap in a blanket for an hour or so...

My tower came with 5' lines and I switched them out for 10' without even trying it first. If you watch the local pub fill pints they waste a ton of beer to foam. They need more volume at the tap to keep things moving. At home I don't mind if it takes a few seconds longer to pour and can lower...

Try the longer lines and see if it helps. I have 10' of line, keep my beer at 37-38 degrees and average pressure of 12 psi. I love the slower pour. It is almost impossible to screw it up. People that don't know a lot about pouring from a tap can pour without me holding their hand. How far...

Out of curiosity does wine give you headaches? I am reading that of the fusel alcohols beer contains primarily amyl alcohols and 50% of fusels in wine are in that family. It looks like a lot of factors can increase fusels though the biggies look like temperature, aeration, high nitrogen levels...

I like flame out hops. 2-3 ounces at flame out drops the temp to 200. Let it sit for 10-15, drop the temp to 165 and toss in another couple ounces. That addition drops the temp to 160. Let that sit for 10-15 and chill to pitch temps. +1 for dry hopping but I don't feel I get my best flavor...

I would keep the temperature slightly over 80 degrees for at least a week before stepping up. The more time you spend over 80 degrees the better. Some yeast nutrient would be a good addition as well.

As long as your not mucking around in it too much it should be relatively safe from oxygen being in the glass carboy. If it smells like vinegar then oxygen intake may be a problem. You could pasteurize if you think it will be good as is at 1.006.

I have fermented for two weeks, cold crashed for one week and pulled a sample before transfer for a look under the microscope. Not a single yeast cell. Now I suppose you would have to work pretty hard not to pick some up during the transfer to the bottling bucket but it's not likely to be the...