try this again...
You'll need to upload them to a service that allows you to share the photos, like imgur or photobucket.
But looking at the picture, I'd give it more time. It doesn't seem to be finished fermenting.
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try this again...
maybe I'm wrong here but if I mash at higher temps I don't get the fermentability out of the base malts.That's an interesting thought. My thinking is that any ratio of fermentable sugars to dextrins that would result from a pale/carapils combination could also be obtained by a different mash using the base malt alone. But that's based on an assumption (and all the caveats that go with it) that carapils, aka dextrin malt, is primarily composed of starches from dextrin size on down. If there's a significant fraction of larger polymers, then the beta-amylase would have less to work with and the results could be different.
If it's inside, then you just need cool.
I've seen Cara 45, it's the Belgian Caramunich from Dingemans.
The "Light Crystal" from Crisp Maltings is 45L and tastes great. I get it from Rebel Brewer, but I'm sure it's available elsewhere.
should i expect this starter to take longer since there are so few viable yeast?
I'll still use it. In my pilsners I like to mash around 148F, carapils helps keep the beer from being too thin.
When Jobs came back to the company in 1997 after an absence of 12 years, Apple stock was selling for around $3 a share...now it's close to $400 and the company is worth more than Microsoft. LOL.
That's a good point - is the decline in barley going to effect brewers. Making numbers up, but if brewers use 50% of the barley crop
Thats exactly where I got it from lol, Palmer's How to Brew.
It might be worthwhile for someone with the clout not to have edits undone change the instructions on Homebrewopedia: http://wiki.homebrewersassociation.org/YeastStarter