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General Homebrew Discussion / Re: Experimental Brewing Forum
« Last post by Thirsty_Monk on Today at 08:14:34 PM »
Hmm. Another forum to join.
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Yeast and Fermentation / Re: Belle Saison Dry Yeast
« Last post by nateo on Today at 08:10:19 PM »
Belle Saison is close enough to 3711 for me that I doubt I'll use 3711 ever again. Belle Saison is a beast. My latest super saison finished at 0.996 with plenty of mouthfeel.
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I agree with your head brewer.
Older yeast you have more slury you need to pitch.
Regular pitching rate would apply (1 liter of slury for 1 BBL of lager, 0.5 liter of slury for 1 BBL of ale).
We could also talk about yeast density but let's keep is simple.
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Equipment and Software / Re: Those little red cans of Oxygen
« Last post by gmac on Today at 08:04:56 PM »
Hooray!  8) Do I get a sticker or something? But seriously, on a homebrew level I just don't see the point of pure O2.


Agree. No need for pure O2.

Well crap. Spent the weekend in Buffalo (lost a bet) so I brought a couple home with me to see what all the fuss was about and now I'm hearing it was a waste of money. Plus the damn things are threaded backwards so I don't have anything to screw them onto anyway.
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Equipment and Software / Re: Those little red cans of Oxygen
« Last post by Thirsty_Monk on Today at 08:01:38 PM »
Hooray!  8) Do I get a sticker or something? But seriously, on a homebrew level I just don't see the point of pure O2.


Agree. No need for pure O2.
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General Homebrew Discussion / Re: Any Hope?? Not much fermentation
« Last post by mhughes8082 on Today at 08:00:45 PM »
OK - Got it - Thanks!!
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Ingredients / Re: How to Sanitize Sugar Addition
« Last post by 1vertical on Today at 07:32:46 PM »
When it comes to sanitization concerns, my goto is always Everclear.
A slurry of sugar and etoh should be doable if there is great concern.
You will at worst bump the ABV up a fraction.
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Ingredients / Re: Belma Hops?!?!?
« Last post by 1vertical on Today at 07:29:08 PM »
I put it in about a 40 ibu ESB and it is not as orangy in flavor but it did
balance the malt. No weird off flavors.  I do prefer the noble hop over this FWIW
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Yeast and Fermentation / Re: Re pitching chico/1056 from local brewery
« Last post by gmac on Today at 07:18:05 PM »
Mr malty or yeastcalc and I'm sure a month will work if its pure. Maybe a quick starter to just get it refreshed.
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Yeast and Fermentation / Re pitching chico/1056 from local brewery
« Last post by quattlebaum on Today at 07:10:49 PM »
So i am affiliated with a local brew pub and occasionally get some yeast (1056) on the 5 to 6 generation when they getting ready to pitch to the next brew. So questions are. How much to pitch? I have been pitching around 100ml or so. It goes berserk! Also, how long do ya think it will last if kept at 35 degrees or so without having to do a starter. The head brewer says if kept cold you can just pitch slurry without a starter for up to a month. Any suggestions?
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