Search results

Not from my experience. It's pretty homogenous, however like beer, once it's done fermenting and producing little or no co2 opening your carbouy will begin the oxidization process. If you've hit you FG, bottle it and age it that way. Sent from my iPhone using Home Brew

It's a great yeast from my one experience. Made a Saison type ale and fermented mid 60's. Got some nice banana, but no other estery flavors. The recipe spices really came through. I'm going to do something similar with white labs 565 and compare. Sent from my iPhone using Home Brew

Also since I'm making a starter I'm decanting wort, not water. :-) Sent from my iPhone using Home Brew

I tried to be clear, but apparently was not. I don't generally cold crash and pour off the wort, usually just step It up from 2-4 L by adding another 2 L. In that case one would think adding 2L to the yeast alone would result in the same number of cells as the 4 L total starter. Still...

I had a vile of White Labs Saison 565. It was about 3.5 months from manufacture date and my brew session wasn't available. I stepped it up to two liters and it performed very well! I cold crashed it in the flask and have about a 100 ml volume of good looking yeast bed. Generally if I step to...

Good luck with that, the prodigal joneser may someday produce. Sent from my iPhone using Home Brew

That's what I'm talkin' bout. So if yer in Suds County FYI I'm referring to June Lake Brewing San Diego style brew house (sans the ******** :-)) Come see us, neighbor! Sent from my iPhone using Home Brew

Thanks for the tip! I was actually getting on to update that the ale is a actually not roasted at all with this technique. My problem was throwing it on a line that had an imperial porter for 5 months. Swapped out the line and wallah black IPA. Thank god! I have a hard time finding the right...

FYI the black patent at knockout roasted it just enough to knot call it black ipa, well its still good, but as I figured, a little roasty.

Perfect! I had to leave my home in Fort Collins and all my brew buddies there which was hard. Now we're out in a much more remote small town and my brewing got more serious out of desire and plain necessity. After my first year here and still no brew buddies, a young couple moves to town and...

Our intelligence community had better be putting extreme energy into finding this plane. The pilot landed it and this plane is being prepared to make an assault to make 9/11 look like child's play. This act will happen very very soon, unless the plan is thwarted. Sent from my iPhone using...

That's what in talkin about! My old neighbor in Fort Collins was a great brew buddy and it all started w me seeing him brewing in the yard! Cheers! Sent from my iPhone using Home Brew

Plus adding bacteria at the beginning of the boil, ha!

As a dirt poor college kid making my most expensive beer in winter I busted a 6.5 glass carbuoy attempting to chill it in a snow drift. I was accustomed to lab wear. As it gushed my heart was crushed!

Terrorists landed it in durka durka stan. All the chinese passengers have been buried in a pit. You go from there.

Keep it at reasonable temps it Krausening early, your stoked.

it still might take a few pitchers of foam while you play a couple rounds of cribbage, lemme know..

Yes, once it settles down! Bleed it, start to trickle crazy low and as it behaves use only the pressure to get it out until its perfect.

Wow you just got some HBT serious fancy pants replies, cheers!:)

Turn it way down and bleed the gas off the coupler if you can. Serve it at a trickle!!!! Until it behaves, then bring up the pressure to serve faster.