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Jul
23
comment Dynamics temperature measurement
That's very interesting and different from what I've seen. But I haven't tested it to the extent you have. I also wonder how much it really matters in terms of the beer quality.
Jul
23
comment Dynamics temperature measurement
"Varies a lot of degrees"? That certainly hasn't been my experience. When I ferment in my temp controlled chest freezer, the temp is amazingly homogenous throughout the wort
Jul
22
comment Best way to estimate remaining fermentable sugars?
"The important point is, how do you know whether that supposedly stuck beer has any fermentable sugar left? The yeast might have given up early, which is a common enough problem. Or maybe the mash temp was missed by a lot? Or maybe something toxic got into the beer, causing the yeast to die early."....yeast giving up early isn't all that common. You'd have to miss your mash temp by 20F for that to matter. And I don't know of anything toxic that could get in and kill yeast.
Jul
22
answered Best way to estimate remaining fermentable sugars?
Jul
22
comment Yeast Problems!
It wouldn't be too high if you starter at 1.100. But it is too high from 1.056. The questions is "why?". I'd guess you have a highly unfermentable wort, but we'll need to see the recipe and your procedure to know for sure. But if it hasn't changed in 2 weeks, it's highly unlikely that it will change with more yeast.
Jul
21
comment When should I add campden tablets?
Add it to the water before you use it.
Jul
21
comment When should I add campden tablets?
Nope, I'm afraid you were incorrectly informed. Within minutes you'll be fine.
Jul
21
answered When should I add campden tablets?
Jul
20
answered Yeast Problems!
Jul
16
answered What is the best type of ale/lager that you can add fruit to?
Jul
13
comment What do you call additions after fermentation?
You doubted me? :)
Jul
12
answered What do you call additions after fermentation?
Jul
9
answered American Stout addition Suggestions
Jul
8
comment If oxygen is important mostly during the lag phase why not pre-oxygenate the yeast pitch prior to inoculation?
Ryan, you're overthinking this. It really doesn't matter what "phase" the yeast are in.
Jul
8
comment Where should I take the temperature while cooling wort?
Bogus. There's absolutely nothing wrong with opening the lid to stir occasionally. Just be sanitary about it.
Jul
6
comment If oxygen is important mostly during the lag phase why not pre-oxygenate the yeast pitch prior to inoculation?
There is some evidence that simply aerating the starter is all that is necessary and that if you do that you don't need to aerate the wort. However, as homebrewers our procedures aren't perfect so it's safer to aerate the wort also. Also, there isn't really a separate lag phase. According to the Crabtree Effect, fermentation begins immediately in the presence of a >.5% glucose solution, which wort certainly is. So fermentation and yeast growth happens simultaneously.
Jul
6
answered Where should I take the temperature while cooling wort?
Jul
3
comment secondary or not?
Personally, I would rack to secondary before dry hopping becasue of the interaction between yeast and hops creating increased levels of geraniol. It's about the only time I use a secondary.
Jul
2
answered secondary or not?
Jun
28
comment Weihenstephaner Vitus yeast
While it's possible that they use a different strain for bottling, more than likely it's the primary strain. Most breweries I'm familiar with have so much of their primary yeast around that they often have to dump the excess. It simply doesn't make sense for them to keep another yeast around.