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Put a small bowl or glass in the freezer. Take a sample... SMALL bit, and put in the bowl. Let it sit for about 30 seconds and then take a small drop and put on your refractometer. They will always work better near the 60deg F temp for a good reading. Some are better than others. Put a small...

I don't worry about O2 as the yeast clean up things nicely. Yeast are so proficient that even if you add some fresh fermenting wort at the end of your fermentation it REALLY clean up any diacetyl or other issues, especially with the idea of LODO. Ever seen a "Large" brewery like Bell's be too...

And to my understanding WLP800 is actually an Ale strain after all (from DNA testing/research). So my guess is it ferments a bit warmer as well as able to do a nice job if fermented cooler.

I could have gone thought the OUT beer side, but that become problematic to know when it is at the full level you want, and with the vent open over fills the kegs or spills beer. The CO2 in the keg raised and poured out as the beer was filling from the bottom. Primary "was" completely closed...

After fermentation I chill, then gelatin fine, wait 24 hours and then filter through 5 micron under CO2 pressure from my Mini Brew 6.5 gallon connical (by Hobby Beverage) through the 5 micron filter setup I concocted, and then into a CO2 gassed keg. Comes out sparkling clean before I pressure...

Agree on this one. I am sick and tired of over hopped fruit infused so called "Beer". It's a litte off topic, but feel the same way on this matter. Nice clean fermentation, little overboard esters and able to brew at temps in my living room. My personal goal.

I don't quite understand? Diastase is an enzymatic reaction within the grains conversions, yes?

That should read ".... Voss Kviek at 104 F with NO ill effect." Clarifying . Lager, or hybrid yeasts do not cross well as they are sterile, but maybe they can influence the Voss Kviek genes a bit to make it a more "lager" in characteristics, bottom fermenting, etc.

This link I found about Lager yeast is quite intriguing and in line with the thread, I believe. Time to make "new" custom yeasts. :) https://www.scientificamerican.com/article/scientists-make-the-first-new-lager-yeasts-in-centuries/

I ferment Lagers at warmer temps. I have even dabbled in cross breeding of ale/lager yeast. I have fermented Munich Dunkel with a mixture of Saflager S-23, S-189 and a Norwegian ale yeast KNOWN to ferment at very high temps, Omega Voss Kveik. I think they have fermented beer with Voss Kviek...

Seems like too many 'couple weeks' I've made a Stout on 2 sudays ago and now drinking it on a Tues. this week. Tastes great!

That's because WLP800 IS an ale yeast.

As I read and learn, the higher the temp, and higher the pH (above 5.5) the more release of tannins from husks you are going to get. I would believe that the high pressure of pressure cooking grains would give you a large amount of tannins from the husks, unless using something like Midnight...

ADDENDUM: I believe that the yeast are strictly dormant, not killed off, by the higher alcohol. I started a tread about this as I tried taking some well working yeast, bumping it to 20% Alcohol and then leaving it alone in my refrigerator for quite some time. Drained out the EtOH down to the...

Make up a starter with RO water and re-hydrate the yeast. Around 90F should do nicely. After 10 minutes add just a bit of corn sugar and a very small amount of yeast nutrient VERY small. That is, if you have them available. Sugar is pretty abundant. :) take that dehydrated yeast and divide...

You all DO realize that WLP800 yeast is not a lager yeast, but rather a pure S. cerevisiae ale yeast. This was recently found out in a DNA test done in Australia. That Czech Republics yeast is Ale yeast not Lager yeast. A "still" miss-labeled yeast by White labs. IF you ferment at 65-70ish...

I have wondered if adding hi proof alcohol to our wines that had some alcohol, like our making of Port, actually killed the yeast or stunted it into hibernation. So, I made up some yeast in 100 ml of our water at work, added small amount of sugar and very small amount of Fermaid - O yeast...

I am curious about the live-ability of yeast in higher strength of alcohol, aka EtOH. What if we stored yeast that was well cleaned in a solution of 20% EtOH, vodka diluted to 20%? I know when we add Hi Proof to our Chancellor and Chambourcin wines to bring them to 18% EtOH, for making port...

Just made up a dry stout this afternoon. After grinding normal grains, but included Melanoidin malt, Dark Munich malt, and some acidulated malt (about 4%) when I was mashing in, I added 1/4 cup of Chocolate Flavor Malt-O-Meal and a big handful of Cheerios. I figured the grains of the...

Looked at the recipe (EXCELLENT) and modified it slightly adding in some Melanoidin malt and Munich Dark malt, but also a small amount 4.2% of Acidulated Malt. With the unmalted barley, I have some dehusked barley, not malted, and wondering if I can just crush it up and add it, rather than...