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Topics - cableguy

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Hey guys! Looking for thoughts on this one. Last minute company coming in from out of town on Monday (my planned brew day) and I need to brew a batch tomorrow. I have a starter that I made on Thursday night and it seems to be finishing up from what I can tell. Do you think I should chill tonight, decant tomorrow and pitch. Or just pitch the whole thing and forget about decanting.  Thanks much!

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Yeast and Fermentation / What quantities for starters? Kinda confused.
« on: February 27, 2010, 03:48:39 PM »
Hi all first time posting on this forum.  I normally bounce between here and NB for reference and I'm looking for a little help if possible.  Okay, going to make my first starter and I'm a little confused.   I went to mr.malty to find the correct volume of starter and It tells me that I need 1.77 liters of starter for my 1.048 OG.  So I looked up info on how to make a starter and everyone uses different combinations of DME to water so I don't really know how to arrive at the 1.77 liters that malty tells me.  Is the 1.77 the volume I need before cooling and decanting and just pitching the slurry?  Can I be over the 1.77?  Is there just a general formula that you can follow to put me in the ballpark.  I know I'm throwing alot of questions around I just want to make sure I'm getting it right.  Thanks much!

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Yeast and Fermentation / How long can you keep your rinsed yeast?
« on: December 21, 2009, 07:04:39 PM »
Hi all! Just interested as to how long rinsed yeast will keep.  I just rinsed my first yeast (Y1762 Belgian Abbey II ) and its in a mason jar under some sterilized water.  How long will it keep in the fridge like that?  Do some strains keep for less time than others?  Am I just better buying new yeast each time or is there a benefit to reusing yeast?  Thanks and Merry Christmas to all!

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