Two weekends ago I just christened my first temp-controlled chest freezer ferment chamber with this yeast. I pitched it at about 59F and held it at 60F until the krausen fell. It looked like a good and active ferment.
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I just want a way of knowing when the mash really was done.
The skunking compounds are not present until fermentation. It's a combination of certain compounds in the hop oils and B vitamins produced by the yeast that cause the skunking from light. wort is safe.+1, if your wort hadn't been pitched, then there is no chance of skunking.
You made me think more on this one, so I found this online in "Brewing Techniques"
"Although bleach is a good sterilizing agent, it is also corrosive (especially to stainless steel) and can be toxic. I recommend rinsing off residual bleach with hot water or some other sterile solution rather than leaving it on your equipment. Besides potentially adding an unwanted off-flavor to your homebrew, residual bleach may kill or reduce the viability of your yeast."
Hence why you need to rinse thoroughly.......
I sterilize (not sanitize) them with a healthy dose of bleach, soak and then rinse 4-5x with hot water.
So, you guys are saying that even when the beer has fermented out completely and I leave it in the primary for close to a month there are still 1.5 vols of co2 in suspension??? I must have missed something because every hyrdo sample I have ever taken is flat. Sorry this is over my head.