Search results

Technically, I believe wort turns into beer the second you pitch yeast. However, I think most would consider the born on date to refer to time of packaging

I don't know if it is true, but I have always heard it was a wooden spoon. Each brewer had his spoon that he stired the wort with and it passed on the magic that caused fermentation.

Also, chill as fast as you can

Repitching doesn't work very often. The yeast do not do well going from dormant to an alcohol envirnment. If you want to give yourself the best chance to take it down further, you should have actively fermenting yeast, or some recomend dumping it onto a yeast cake. I have also heard of using...

I would go the opposite. I would want high hops to help reduce infection, high gravity for the same reason, and some roasted malt to reduce oxygenation. I would go with british or earthy hops that would complement the oak. I would mash high to give a lot of body and then sneak in some sugar...

It depends, but the simple answer would be after you have achieved a boil. One step further would be: If you are doing a concentrated boil and adding about half your volume after the boil (adding 2-3 gallons of water to bring a batch up to 5 gallons), then you are really best off adding half...

Most people cold crash to get the yeast to drop out, so the beer is clearer. If you cold crash too soon you can have problems with diacetyl, which leaves a slick buttery taste that is considered a flaw in beer. When I bottled I did not cold crash because I wanted the yeast to carb the bottles...

I wouldn't, but I don't think it matters either way. If you are giving it another week or two, it should be clear by then anyways. I never cold crashed until I started kegging.

Mr.Malty's pitching rate calculator recomends 320 billion yeast cells for a 1.090 Ale. Each vial of liquid yeast is about 100 billion. So 2 was good, but 3 or using a starter would have been better. Stiring and shaking for oxygen is good as well, but for lagers or really big ales pure O2 is...

Well you are in Athens, so I can't help but try to assist. Others might have better advice, but here is mine. I think your OG was too high and the yeast have maxed out for now. Usually if you want to do a high OG like 1.090, you need to pitch a lot of yeast and oxygenate real well. Also, if...

I think you will be fine. Off flavors are mostly produced during the first week. That is why you can raise the temp for a diacetyl rest at the end. After that the yeast should be done with most their work. Lagering is more about inorganic processes. I bottled my lagers before I started...

My concern would be mutations after too long. I would discard the 1B cell pack and just go with the Nov. pack. Remember also that starter wort cost money (less than a vial) as does a batch of beer. You could be throwing good money after bad.

I pitched about 430 billion cells of WLP 830 slurry into a 1 liter starter this morning just to wake them up and refresh them after being the the fridge for about 2 1/2 weeks. It Krausened within about 45 minutes and started settling out after about 4 hours. It has been at room temp., about 76...

A raise in temp after the first few days will not effect flavor. If it got into the high 90s it could kill the yeast. 80s is fine.

Stouts will pour fine from a standard tap. The stout taps are for nitrogen, which Guinness uses to give their beer a creamier flavor. You would also need a nitrogen tank.

Buy a temp controler. You can get them at a LHBS or on ebay or amazon or you can make one.

Take it out and use a clean and sanitized turkey baster. Try not to splash, but it will be fine. Most of what is in there should be CO2 after fermentation anyways. Sanitation is you biggest concern.

Seems to me that your worry is oxidation from the beer splashing while you move it. I would keg it because the yeast cake is not adding anything good anymore. As has already been, said it can condition just fine in a keg. I would purge the keg with CO2. However, I also think you would be...

"Also, with my fermentation schedule, I keep it cool until the beer has about reached it's final gravity, and after that I go ahead and let it warm up to room temp. As far as I know, most of the ester production occurs the first few days or fermentation, so letting it warm up afterwards...

I thought about this last night. I think there are three levels of problems. 1. Contamination, 2. Process, 3. Ingredients. I would do a full system evaluation on all three levels. Simplify everything on every level to eliminate variables and find what is causing your problems. 1...