« on: April 02, 2010, 01:05:30 PM »
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nor is it out of my norm to do things the old-fashioned, more complex way for the sake of being a more old-fashioned, complex person. But there is a threshold for me as to when the effort expended is worth the tangible and intangible benefit. So we shall see.
I don't think champagne yeast will do ya any good...you're not looking at an alcohol tolerance issue as far as I can tell. Even though you've got a lb. of sugar in there, the extract, 2 lb. of crystal and 1 lb. of dark grains are working against you. If you repitch, I'd recommend either about 3 packs of US-05 or a qt. or so of an actively fermenting starter.
denny, to educate me further, is that because of the UNfermentable sugars the crystal, and dark grains, and extract add to the wort?
I've found is that too many people don't make an objective decision based on repeated blind tasting. Even better is to do that with a number of tasters.
When this is done, it is important that it is done in a setting that allows the tasters to concentrate on the beers. I found that casual tasting in a club meeting doesn't produce reliable results. In those meetings the ambient noise is generally too high and participants may have had other, stronger tasting, beers before.
To me the decoction debate lives on and I encourage interested brewers to take a look at practical mashing options and try some of them. Though single infusion works in most cases I don't want the home brewing community to get stuck in the idea that there is a one-size-fits all mash schedule.
I'm using a liquid bavarian lager yeast that appears to have died. It's in a smackpack and has been sitting out for a couple of hours in the recommended temp, but the pack's not swelling. I though it was, so I started brewing...now it seems I'm stuck with 5 gallons of wort. Can the wort wait a day or two in the primary until I can get some new yeast?
Your wisdom is much appreciated...
I'm usually half in the bag when I'm brewing...does that count?