Search results

It sounds like the thread starter already bought his stuff but just sorta FYI. The floating issue is only really a problem with whole hops. I use paint strainer bags (thanks to HBT for the suggestion) and I love em. With pellets they will sink. Whole hops will float when they're in a paint...

I think uncarbonating it and bringing it to room temp is a good start. If it were me, I would just be patient with it. If you want to be more proactive then you could do a small starter with a neutral flavored yeast, bring it up just past a krausen level of activity, and then pitch it. They will...

This is a pretty similar setup to what the OP described except the copper coil is opposite. What the reason for having the copper coil around the carboy rather than having the carboy just sit in a bucket of water and having the coil in the fridge?

I am very interested to see how this turns out! I also came up with this idea when I was trying to figure out how I could get consistent and precise temp control while continuing to use my keezer for finished beer. :mug: I think it is a great solution! I havn't put this all together yet because...

I can't see the table that was referenced, but that passage does not say that they are multiple species that can produce pellicles... Not only that but there is no reason to be such a nerd-jerk on the forums.

I agree with Kurt here. The top layer of trub isn't like a barrier that keeps the beer separate from the trub below. The smaller molecules are free to move based on their concentration gradients from trub to beer. I would suspect it would make a difference in taste but that's just a guess.

I don't know about harvesting but I will say that it is a good idea to have separate fermenters and equipment for your wild yeast experiments and sours. Then your regular beer won't get infected as often.

Its a great point that the yeast would "wake up" in the wort when you cold pitch and they wouldn't be using nutrients that they need for fermentation. It is interesting though, that there is such a wide variety of opinions from very reputable people. Denny is essentially saying here that a...

Something that I often overlook on brew day is pitching my yeast starter. Not that i forget to do it, obviously, but I tend not to pay much attention to the details here. First, I usually dont check the temperature of my starter. The yeast book recommends pitching when the temp of the wort and...

To OP. I think you should pitch the whole starter and let us know what happens. I'm not trying to make your precious beer into a guinea pig but I would imagine this possible mistake is not a big deal. I think there are some "laws" to brewing and I don't believe you have broken any here. I...

First off, George Fix is the man! Secondly, in his second edition of "principles of brewing chemistry" he talks about both fatty acids and melanoidans as potential substances to be oxidized at temps around 158F (70C). SO you are both right! how cool! He shows that their products can produce...

Here's a thread that explores your question in depth: https://www.homebrewtalk.com/f163/another-us-05-experiment-temperature-fluctuations-403882/ Personally I like to ferment 05 at 65. My temp probe from the regulator sits in a plastic bag with water in it taped right up to the side of the...