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Mar
31
comment What effect will doubling the yeast concentration have?
@drj - There's a balance you have to strike in cell count, you don't want too much, nor do you want to little. Regarding the smack-pack, I've seen Wyeast microbiologist Greg Doss mention in a video that the yeast doesn't actually increase in cell count, its metabolism just gets a kick-start so it's not dormant when you pitch it. Link: youtube.com/…
Mar
30
awarded  Nice Question
Mar
29
answered Can a good beer be ready in one week?
Mar
29
comment Can a good beer be ready in one week?
Take a look at homebrew.stackexchange.com/questions/1566/…
Mar
18
comment Help with Hop Analysis
@Denny-I'm guessing it's because TinCoyote lives in the "Upper midwest". I imagine the harsh climate has some affect on hop production. Here in central Virginia, I know a guy who's 3 plants produces more than he could ever use. I'm sure it also depends on the variety, not all varieties grow well outside of the hop growing regions of Oregon, Washington, and Idaho.
Mar
15
comment What are the most citrusy hops?
I agree that Citra is the way to go, but don't be surprised if you taste Sierra Nevada Torpedo and are disappointed. I thought it was overwhelmingly piney and floral and you could barely detect any citrus in it.
Mar
13
awarded  Yearling
Mar
10
comment Liquid malt extract storage
Gotcha, I was just considering buying ingredients for two brews to save on some shipping costs.
Mar
10
revised Is it better to make yeast slants from a bottle after single stage fermentation or from the primary?
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Mar
10
comment Liquid malt extract storage
What did you end up doing here?
Mar
7
awarded  Citizen Patrol
Mar
2
comment Can I add more yeast during primary fermentation?
Just out of curiosity, what kind of fermenter are you using? In your previous questions you've mentioned a screw-on cap, so I would guess that the reason you didn't see any activity is because of a leak or the fermentation just finished really fast.
Mar
2
comment Can I add more yeast during primary fermentation?
... and reduce the likelihood that other organisms (like bacteria) take hold.
Mar
2
comment Can I add more yeast during primary fermentation?
I agree. Isn't yeast actually most active around 85F or so? I don't think yeast dies until it hits 120F-140F, so unless you're fermenting in a sauna I wouldn't worry about it being dead. The reason for fermenting at lower temps isn't to keep the yeast from dying, it's to prevent off-flavors from occurring in your beer.
Feb
24
revised How can I learn the distinctive taste of various hops?
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Feb
24
answered How can I learn the distinctive taste of various hops?
Feb
23
revised Is there a difference between soaking oak in bourbon and just adding the bourbon straight into secondary?
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Feb
23
revised Is there a difference between soaking oak in bourbon and just adding the bourbon straight into secondary?
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Feb
23
answered Is there a difference between soaking oak in bourbon and just adding the bourbon straight into secondary?
Feb
8
comment Propane v. Natural Gas
Natural gas is pretty darn cheap, from what I've read about 5 times cheaper than propane. It's also supposed to be a little safer. Since it is lighter than air it can't pool up and ignite like propane can.