252 reputation
19
bio website blog.stephenashelton.com
location Colorado Springs, CO
age 29
visits member for 2 years, 6 months
seen May 19 at 3:49

Independent game developer focusing on mobile platforms


Oct
24
accepted Yeast for very high gravity (1.138) stout
Oct
24
asked Can beta amylase eat sugars after alpha amylase?
Oct
15
awarded  Commentator
Oct
15
comment Kill yeast in keg
Thanks for the info. If this is true, then Potassium Sorbate / Metabisulfite is probably not a good answer. If yeast ever "recover," there will be plenty of sugars left once I bottle to dry out the cider and/or overcarbonate it.
Oct
9
revised Kill yeast in keg
fixed typo
Oct
8
comment Kill yeast in keg
I'm thinking about grabbing a large quantity of Potassium Sorbate. How long can I expect this to remain viable?
Oct
8
awarded  Scholar
Oct
8
accepted Kill yeast in keg
Oct
8
comment Kill yeast in keg
Thanks, I'll obtain some Potassium Sorbate and give this a try. In the meantime, I'll assume this is the right answer :)
Oct
7
asked Kill yeast in keg
Apr
23
comment Yeast for very high gravity (1.138) stout
@brewchez, see my second edit :)
Apr
23
revised Yeast for very high gravity (1.138) stout
added 201 characters in body
Apr
23
comment Can I make urwagwa?
I've often wondered about this when I eat bananas. I LOVE bananas. I'd be very interested in trying this, so do keep this question updated if you have any experience with it.
Apr
23
comment Yeast for very high gravity (1.138) stout
Getting a bit off topic here, but would you say there are distinct phases of yeast activity on a micro scale (for an individual yeast cell)?
Apr
23
comment Yeast for very high gravity (1.138) stout
You wouldn't aerate when using a slurry? Is that because the yeast colony is established and thus it won't go through much of an aerobic phase?
Apr
23
revised Yeast for very high gravity (1.138) stout
added 47 characters in body
Apr
23
comment Yeast for very high gravity (1.138) stout
Indeed my concern with using a second yeast is the undesired flavors it might produce. If I can't get my FG where I want with my desired yeast, what would you suggest? And thanks for the input on ferm temp, I'll do my best to keep it pretty low initially.
Apr
23
comment Yeast for very high gravity (1.138) stout
Good points on adding nutrients, and using a "secondary" yeast as a last resort, and for repitching my "primary" yeast to get FG as low as possible.
Apr
23
awarded  Student
Apr
23
comment Does a malt “late addition” affect OG?
You really need to phrase this better. "A late malt addition doesn't affect final gravity" makes it sound like it doesn't add fermentable sugar to the wort, which is not what you intend to say.