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Topics - javierdu

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Beer Travel / brew pub with frementer on the door?
« on: December 29, 2010, 11:35:43 AM »
I saw a few days ago in Spanish Traveller magazine, a photo showing a hanging lie fermenter on the local door. I do not remember the name but some of this was "Ale. " I think also it was situated on a river
Does anyone knows what I mean local?, I thought it was very colorful and innovative his exterior view.

Yeast and Fermentation / starter with / without stir plate
« on: December 28, 2010, 10:22:00 AM »
I read a lot about the improve of using magnetic plate.

Jamil said that he wins by 40% compared to inttermitent shaking. But as the impact on growth rate or decrease in comparison to other methods, example: simple starter or  aireation continuous.

I can not find that information on the web. I read Wyest page but only said about to use stir plate or not use in his calculator (I think the other posibility is to use air pump or shaking, but I don´t know),


Yeast and Fermentation / Question about multi step stater
« on: December 13, 2010, 05:19:31 PM »
starter question

I read a lot of information but have not found the answer that I need.
Most of the information on the web, both written and calculators, talking of making a starter from yeast 100 billion for pack, unfortunately in Argentina, we are not able to get large packages, our suppliers bring to Wyest Propagator (about of 25 billion cells of yeast).

The question is how the steps to reach the required amount of for example 515 billion in yeast cells (counter example: Ale / 1075 / 10 gal) with only one pack of Propagator?

There a mathematical mind to let me handle these variables without requiring web calculators?

Sorry for my bad English.


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