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I have observed alot of interesting behavior. Low, medium and high flocculation, good response to high osmotic stress & shock, ability to withstand high and low temps for extended periods and longevity. I've used environmental stress so that only the strong would survive. Everything from adding...

I've been doing more research into infections and what I saw in my culture may not have been an infection at all. It may have been something called "Flor". I looked at alot of pictures and it looks very similar to Pediococcus infection. I guess flor is a yeast residue or something. Flor is...

You're not peeing on my parade, I know the odds are against me but I kind of enjoy that. One of the possible outcomes I've been hoping for is that 1 beneficial, dominant strain comes out of all of this. I'm hoping that if this mystery strain does arise it will out compete all the other strains...

So far so good, no signs of Pediococcus anywhere. 3 campden tabs was alot for a gallon and the Pediococcus was competing with roughly a quarter gallon of yeast. I'm going to add another 3 campden tabs on my next yeast wash.

White Labs can isolate my strain for $240.00, I just send them the slurry. I've had this starter going for about a year now mostly under aerobic conditions. Under aerobic conditions, there will be a generation about every 2 hours as long as I keep the yeast supplied with nutrients and sugar. So...

I'm going to try something to see if the pediococcus is dead or not. I'm going to take half an apple, pour a little yeast culture on it and put it in a jar. If the pediococcus is still alive and viable it should run rampant, considering its a bacteria and can double its numbers in half the time...

@ong This starter is more of a experiment than anything else. I've been working on creating my own strain. I ferment 1-2 gallon batches of sugar water to wake em up. Once fermentation is finished and most of the yeast has settled, I pour off the alcohol, wash the yeast with fresh water, add...

That sounds a bit over the top doesn't it? 14 tabs to a gallon...wow. 3 made my yeast culture stink like rotten eggs really bad. Well the culture is bubbling and churning just fine now, so at least I know I can do a gallon yeast starter with 3 tabs and not worry about obliterating the yeast. All...

I have 1 more question. Can Pediococcus or any other acetobacter survive 3 campden tabs per gallon?

Okay cool, I feel better now. I stored it it plain water because I washed it so many times. I stopped tasting yeast, because the last time I i did it gave me a bit of gastric distress. Thank you for the reply.:D

I know this is a necro bump, please forgive me. I just drank the last 2 beers a few days ago. Damn they were good. The one thing I'll do differently next time is lower the gravity, those brews were so strong I would feel a slight buzz after 1 beer. I took a case of it on a camping trip to...

Hi everyone, its been a while since I last posted. I'm building my yeast supply back up after 8 months in the fridge. Its white in color...is that a good or a bad thing? I'm aerating a 1 gallon starter and it smells okay to me. Its putting off a nice nutty, slight banana odor. I would imagine...

Update: Just tasted my first beer after 1 week of conditioning and it was unbelievable. Just enough body, just enough hoppiness, blonde color, lots of carbonation but in a good way, good head retention and zero boozy flavor. Everything I wanted and nothing I feared. The flavor reminds me of...

I was more concerned with the gravity going down to 1.008 over an extended period of time in secondary like in the process of bottle conditioning. It wasn't showing any signs of fermenting anymore. Zero bubbles in the airlock for days, The temperature inside the fermenter dropped to room temp...

Please forgive me.

I didnt even notice the date,lol. Was this a necro bump?

The tan colored stuff looks like yeast colonies and the white looking stuff looks like it could be Pediococcus but cant be sure just from looking at a photo. If I were you I'd do some research and keep a close eye on your brew. To me it doesn't look all that gnarly. As far as I know when it...

Well I said damn the torpedoes and bottled by brew today (Got 48 beers out of it and left about an inch of headspace). It was clear enough for me. If I had let it sit in secondary any longer my F.G. would probably be 1.008. I primed with 3/4 of a cup of "Sugar in the Raw" and a couple...

I tend to go all or nothing with everything I do. I'm like a mad scientist and experiment with everything. I'm going to take your advice into consideration but I have to do some research first to do it properly. Don't get me wrong my beer isn't undrinkable its just missing that malty flavor and...

I checked on my secondary today and at room temp. its clearing wonderfully thank the good lord. I tasted it and to my dismay its a bit too dry. My yeast chewed up the sugars so fast that there isn't any malty flavor left to level out the bitterness of the hops (a bit on the boozy side). Should I...