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Mar
1
answered bottle conditioning ale below room temperature
Feb
28
comment Does a different cell count invalidate a tasting expeeriment between two batches, or is it immaterial?
No, in that case you'd likely be pretty close to the same. But likely not as close as 2 packs of dry yeast from the same date. The last experiment I did I got 4 packs of US05 that were produced within 15 min. of each other. Dry is less susceptible to problems caused by shipping than liquid, so I feel more confident in getting equal cell counts from it. My experience has borne that out.
Feb
27
revised Just brewed a “White Stout” - Looking for feedback on additives
added 14 characters in body
Feb
27
comment Just brewed a “White Stout” - Looking for feedback on additives
It's not on the site. It's in the book.
Feb
27
answered Just brewed a “White Stout” - Looking for feedback on additives
Feb
27
answered Does a different cell count invalidate a tasting expeeriment between two batches, or is it immaterial?
Feb
26
comment Water level low on airlock. Is it contaminated?
I have used sanitizer, vodka and water. Water works as well as anything else.
Feb
25
comment Water For Robust Porter
You can always do nothing. I made award winning beers for years before I dove into water treatment. Or you can download Bru'nwater and plug your profile into it, then see what it suggests doing.
Feb
24
answered Water level low on airlock. Is it contaminated?
Feb
23
comment Water For Robust Porter
Where did you get those target numbers?
Feb
22
comment Water For Robust Porter
I would do whatever the "brown malty" or "brown balanced" profile on Bru'nwater told me to do. sites.google.com/site/brunwater
Feb
21
comment Adding potassium metabisulphite (i.e. sulfites) to prevent oxidation?
When I tried it, it made absolutely no difference. I reached the same conclusion as above. Cinnamon has also been cited as an antioxidant. Again, I find that many times you're trying to solve a problem you don't have.
Feb
14
comment Should yeast be washed or just stored in the beer?
Usually 5-6. Could probably get more, but by that time I'm ready to move on.
Feb
13
answered Should yeast be washed or just stored in the beer?
Feb
12
comment Aging a beer bottled from the keg
Dean, my fear would be that since it was already kegged the yeast might have really fallen out. Of course, it's also possible that wouldn't happen, but I was playing it safe.
Feb
12
comment How much recycled yeast to use?
I an VERY lazy! I rinsed yeast for a while, but finally gave it up and just started pouring the entire slurry into sanitized containers and saving it in the fridge. No difference at all in beer quality, so I stopped rinsing.
Feb
12
revised Aging a beer bottled from the keg
rolled back to a previous revision
Feb
11
answered How much recycled yeast to use?
Feb
11
comment How long is too long to condition a beer in secondary without having to pitch bottling yeast?
Just the general ROT I gave above.
Feb
8
answered White lab Saison yeasts and diacetyl, ever had a “buttery” problem?