Recent content by universalfrost

Mine is also in the basement and chugging along at 65 degrees. No clue what it’s taken the beer down to from an Sg of 1.50 but it’s been very active based on krausen alone.. I had planned on putting it on a belt but I forgot and at this point it’s really not that important to me

My back of the fridge find of two year old hornindal kviek... made a starter and brought back to life. Now in a wheat based ale with light magnum and citra late hop additions.. this sucker was chugging away building huge krausen after only a couple of hours. Glad I used a 6.5 gallon carboy..

Get a hop spider for dumping your hops or other additions into during the boil.

I went with lower SG so as not to stress out the old yeast and I’m also going to do multiple starters to keep building up if needed. even with healthy yeast I would only do 1.4 SG at the most... I have excellent results with my methods.

I’m going to do another 1300ml starter of each in a few days. Hopping to brew up a large 15 gallon smash beer and split it up evenly between these three yeasts..stay tuned but so far the yeast appear to be happy and healthy.

eBay...

eBay. Several out there

Looks like all have come back from the dead.. west coast ale was just a slow response...

Get yourself a 2000ml erlymeyer flask (Pyrex or karter scientific) from amazon or eBay and a stir plate and make starters using simple light dme and 1000ml of distilled water. stirplate and brewers best make some cheap entry level ones or you can score some used scientific lab grade models...

Just walk away from the fermenter for another day or two. Come back and see what your yeast is doing. If no visible signs then take a sample and see what the gravity is.. I’ve had plenty of fermentations that showed almost no activity but hit or exceeded their numbers.

The hornindal kviek is a champ. Only a few hours in and a nice head of krausen. I’ve got the stirrers on a timer of on for thirty and off for 1.5 hrs. This is because of the two stirrers on the right creating some heat when left on ...

Saison and kviek are showing activity already. West coast is not showing any signs... too early to tell. the starters are each with the following: 1450ml of distilled water with 1 cup cbw golden light dme and 1/8 teaspoon of wyeast nutrients. (Sg would be around 1.25-1.30 based on prior...

Well I’m kicking myself because I forgot about these three packs of yeast, wyeast 3711 French Saison 27mar18, omega -004 west coast ale 07apr19, and omega -091 hornindal kveik 28apr19. They sat in the back of my fridge forgotten until just recently.... well I made up some starters and ready...

I usually run my ribs on 3-4 hours smoke at 140. Then up the temp to 180 for 3 hours then move up to 225 ... wrap in foil after a couple of hours then finish off for an hour. Don’t forget to either have some apple juice mixture in a tin on the smoker for moisture or have a spray bottle of it...

Reverse seared some steaks yesterday and doing country style ribs today...