Search results

I found this statement particularly interesting from Kai's blog: Narziss reports that this technique is beneficial to the attenuation and the ester levels of the final beer. The latter are reduced because the yeast is kept longer in its growth phase during which it consumes the ester...

Thanks for the info Woodland. Makes me feel better that I'm increasing my cell count. I'll continue doing this with repitched older yeast and may incorporate this as a step-up for starters on first pitched lagers---2qt chilled and decanted starter followed by my overnight starter.

I brew mostly lagers and pitch a lot of harvested yeast. On older slurries(> 1mth) I will pull 1 gallon of wort on brewday, rapidly chill it to 50F, pitch my slurry to it with DAP and yeast energizer, and put it in my chamber set at 50F. The rest of my wort gets chilled overnight and the 1...

This thing is churning like a beast. Pitched at 45F, I let it rise to 49f. The sucker hit 59F today in my chamber set at 52. Just dropped to 50. I think it'll be OK due to being 5 days in and yeast being out of growth phase. Never had any lager temp rise 10F during fermentation.

I've made a lot of good lagers with W34/70. It is forgiving of temps and will make a fine steam beer at 62F with little to no esters. I fermented a series of beers with S23 awhile back. Fermented from 50F to 58F. It has a certain fruitiness to it that can be aged or gelled out. I've heard it...

Harvested M-84 Bohemian Lager yeast: On Wednesday I pitched 3rd gen harvested yeast into my 4th batch with this yeast. It's a 7 gallon batch of German IPL, 1.066 OG. I finished brewday, drew off 1 gallon of wort and quickly chilled it to 52F, pitched 200ml of clean slurry to it with DAP and...

@ Beersk: Hey, what was your OG,FG mash temp and lbs of crystal(recipe link would be cool) on the O'fest? Just curious if the high FG is typical of M84.

Inorite? They should have come up with a name that makes sense. Something like...I don't know...how about CatShark Skull, or maybe Dogfish Head?

It made a really nice BoPils for me. My helles fermented with it is crisping up pretty good after 7 weeks in the keg but is not German lager clean. I fermented my house lager with it and it's OK but not as good as W34/70 with the same recipe. This yeast really needs to be gelled out. It has a...

Humulus means hops, lupus means wolf. Don't know if lupulus is derived from lupus or not TBH. By the way, the Latin name of hop is "HUMULUS LUPULUS" which also means, literally translated, “SMALL HUMBLE WOLF” Source: http://www.lupulus.be/en/history-brewery-lupulus.html

I guess that depends on the area. I live in a college town (Fayetteville). Went to a local restaurant which boasts having 100+ diff beers available. I figured they'd be somewhat beer savvy. Not only did they think it was strange that I didn't want a frozen glass but there wasn't even a room...

Ding, Ding, Ding!!! We have a winner. If your softener uses sodium for ion exchange then that is your problem. Sodium should be below 70 ppm for beer--I want none in my light lagers, but am comfortable with 35 ppm. Softened water reports typically read ~300+ ppm. Some extracts already have...

It's pretty hard to hurt it once it's churning. A few degrees won't matter. I typically will drop my chamber temp to make adjustments during fermentation. Sometimes my chamber ambient is 48-50F with the beer rocking at 52-54F. Be ready to harvest that yeast when you rack. You'll have a nice...

M84 takes a long time to start. Mine wouldn't start fermenting at 50F at all. I raised it to 57F and it took off, held at 55F for fermentation. I've repitched the harvested slurry twice and both batches started and finished quickly when pitched at 52F. If it's showing active fermentation...

Pete, you can just pop them off without purging the keg.

I use a 2 jaw gear puller and a big socket to press the spear down. This allows me to easily push the retaining ring into the groove.

My neighbor thinks "Light" refers to the color. If the can doesn't have "light beer" on it, he thinks it's dark beer.

Maybe I've had too many beers tonight(trying to float an old keg) but I can't make sense of this post. On topic: I once asked a waitress what beers were available OTHER THAN Bud, Miller, or Coors. "Well, we have Bud, Miller, Coors" Me: How about your craft beers? Her: Oh, we have...

I brew mostly lagers. I have 7 lagers on tap and one in D-rest right now. Leaving a lager sitting at 60 degrees after a 3 week primary is not going to do anything to improve its flavor. You need to flocculate the yeast to give a lager its clean flavor. That takes temps colder than...

I chill to lager temp, ~32F before racking to drop some yeast out of primary.