Recent content by TayWhyte

Blue Moon uses a neutral yeast like WYeast 1056. Did you get your yeast as part of a kit? If so it may have been a belgian yeast. That will definitely give you a "fruity bite". Don't know if you have but this is a great thread and one of the original brewers of BlueMoon at Coors discusses it...

Liquid- about 193 billion cells of 1056

Thanks for the replies. I think that not aerating at all will definitely end up in a poor fermentation. So I feel that it was the lesser of two evils (if at all) and I added anyway. I'm just curious as if there are any biochemists out there ;) that can tell me if what the side effects might be...

What yeast did you use?

I woke up this morning (8 hours after pitching) and realized that I forgot to aerate my wort! (I had to hold off on pitching for a few hours after brewing) I put my O2 stone in this morning and got about 30 sec of O2 in before it wanted to bubble over, and put the blow off tube back on. I know...

Thanks for all of the advice you've all given. This is what I did and how it turned out. I made a 1.5 L starter with 2206 on a stir plate and when it was at high krausen it pitched the entire starter to the beer at 56F. ( I usually let it floc, decant and pitch, but this time I just wanted good...

I raised the temp to 56F and roused the yeast. It has dropped .003 in 2 days. to 1.038. So do I want to repitch? I went to get a couple of packages of S23 and the HBS was out. She suggested that get the same liquid yeast that I pitched with and re-pitch with that. What about making...

yep. 1.039 with the hydrometer, 1.038 with the corrected refractometer

I cold crash and keg. You are right to assume that the siphon won't work if it is on the same level. I have to actually lift the carboy from the fridge to a counter top right next to it so I get the elevation change. (I know some that this may not be feasable for some). What is the drop...

stepping my starter I didn't think about most likely because I've always had great results with may ales and about 1.6L starter or have re-pitched a slury. Good call, thanks. As far as harvesting and re-using lager yeast, can I harvest/wash it when I rack to a secondary to lager and keep it as...

I checked it with my refractometer but I put it in the Beersmith tool with the "fermenting wort" setting and it calculated to 1.041. Same as I do with my ales.

According to Mr. Malty calculator for a lager at 1.087 I would need to start 3!? packs of liquid yeast in a 2.4L starter on my stir plate. Really? Three packs of yeast? and then into 2 1/2 L of starter? Wow... looks like I need to get a bigger erlenmeyer flask!

My schedule is a 6 week fermentation, D-rest, and a 4 month lager. I wanted to try it on the 1st of June

Thanks guys. That was a tremendous help.

Thanks in advance for any advice. I've done almost a hundred Ale fermentations but finally brewed my first lager 4 weeks ago. A dopplebock with the OG of 1.087. Here are the particulars: Pitched a 1.6L starter of Wyeast 2206 Bavarian Lager yeast at 50 deg F. It's been at a constant...