« on: February 05, 2011, 09:13:07 AM »
3 vol or so would be typical, and at that level they should be fine. I've heard of people having issues starting around 4 vol.
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When do the locals say that spring comes to Silverton, weather wise?
True, but I haven't come across one that wasn't...not that you're wrong. Just sayin.
Kai, do you have a source for the Tm of barley beta- and alpha-amylase? It might be in one of my books, but google can't find it for me.
When calibrating your hydrometer in distilled water at 60F...
Isn't it 6 weeks until the actual start of Spring from 2Feb...?
As far as I'm aware chlorine and chloramine are primarily contraindicated when all grain brewing.
There is one very famous wine yeast that is both POF negative and can ferment maltotriose. It is probably the largest selling wine yeast strain in the world. It is Lalvin K1-V1116. It was used in a beer kit for several years and it was the yeast of choice in a Canadian brew pub for several years.
The key will be to give them an abundance of maltotriose, so that as soon as one cell mutated to use it it would have a large competitive advantage over the other cells in the culture.
Apologies for the thread drift, but does anyone have experience using wine yeasts to do a FFT?