Has anyone out there used hemlock in a beer? If so what are your thoughts and recommendations?
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Just to report progress.
This is after one week from streaking:
We have some individual colonies.
Now I have to inoculate some slants and try to make some 10ml starter.
Well she is by the numbers spot on....maybe a little dark but I can handle it...
Got to get her down to lager pitch temps and put it on that nice FRESH pils yeastcake
that is just waiting and ready (racked the pils to a keg today).
I've read that the shape of fermentation vessels has a lot to do with yeast performance, ester production, phenols etc. It would seem to me that a shallow vessel with a larger surface area would grow yeast at a faster rate due to the increased exposure and absorption of oxygen? Would it cause the wort to ferment faster also, and what effect would it produce as far as esters and phenols? Does a shallow vessel produce more either, or does the deeper vessel? Look at the open fermenters used by SN for making Big Foot, considering its volume, it appears shallow with a very large surface area.
Would love some input on what base malt everybody pefers to use for an Irish Red Ale. I was thinking Maris Otter.
I also maintain the yeast bank for my club. I have 25 strains on slants and also in glycerol stocks in a -80C freezer. I am in the process of working out trades with other yeast ranchers to increase the selection (let me know if you are interested), and whenever a club member buys a strain that we don't have I take a sample. I use 2ml screw cap tubes for my slants, so my 25 strains with 2 slants of each all fits in a little 6"x6" box in the fridge.
When someone in the club wants to use a strain they have a choice of just taking a slant (after I pull a little from it to innoculate a replacement slant) to grow up a starter on their own, or I will step it up to pitching volume for them and they will cover the cost of the DME. It hasn't been too popular so far, but I just started offering the service to the club and I think that it will be used more in the near future.
I just signed up to maintain the club's yeast bank. That should give me many more strains. So far I have about 10-15. Some might be dead though.
It all takes only a few plastic containers in which I keep the slants and stabs. Biggest problem is remembering to renew them about every 6-12 month.
The thread on wet conditioning malt suggests that I offer another way to improve your crush and efficiency - double milling. I have a motorized original adjustable JSP MaltMill (the original originals were non-adjustable because Jack though it was unnecessary to be able to adjust the gap, but he succumbed to pressure ).
Anyway, I mill my grain at the wide open gap for the first pass, which breaks open the grains, then remill at the tightest gap, which doesn't affect the husks but makes nice, small pieces of endosperm with a minimum of flour.
I picked up this tip on HomeBrew Digest many years ago, and my efficiency jumped a few points, and I never (knock on wood) get stuck runoffs.