Recent content by 05m50dan

So I'm looking for some guidance. Been brewing a long time, and wide variety of beer. What I'm looking to do now is make very low alcohol tart/fruity beer almost like a soda. Something like a Berliner Weiss, but even lower. I was thinking of doing a very low malt bill, primary with Lacto...

Here' another blog to check out. towards the bottom of the page he talks about microscopes. https://bkyeast.wordpress.com/2012/12/17/how-to-build-a-yeast-ranch/

If i had this setup, I would stir until i saw + signs of fermentation, then cut it off. Also, id only leave tin foil on the top until fermentation started, then add the air lock. The difference between this and pumping air into the fermenter is that just stirring the beer doesnt draw any air...

Thats probably the best decision. Any time your yeast doesnt behave the way you expect, you shouldnt re-use that batch...even if its only been one generation. it's not worth throwing out a whole new batch of beer to save a couple bucks on new yeast. Also, RE:Stone reusing off of their IPA, 1)...

So your process is basically correct but there's a few assumptions that you have wrong. The first assumption that you have wrong is that there will be 4.5 billion cells in 1 milliliter of yeast slurry. The yeast density will be different from one strain of yeast to another. Another problem you...

18 hours after pitching.

Brewed 5gallons yesterday. Didn't have Willamette hops so i subd in Saaz. Pitched with Wyeast Kolsch II yeast in a 1.6L starter. Did a 2 hour Mash @148, had to run out for a bit, then boiled 60 min. OG only 1.033, so I may toss in some sugar depending on where it finishes.

To use dry heat to sterilize you need to rest for 24 hours then repeat this process for a total of 3x. Its called Tyndallization. Spores from bacteria and mold may survive the initial dry heat phase. Waiting 24 hours allows most of those spores to become live and active. Then you heat again and...

This isn't necessarily true. Actually using the pressure cooker is s better and quicker method. I use my pressure cooker to do my plates. My lids don't make a complete seal, so its just a matter of time until the condensation evaporates. Once the condensation evaporates, use film or plastic...

I usually add 10 ml sterile wort to the slant and shake. Then let sit for 24-48 hours until I start to see signs of fermentation. Then transfer to 90 ml of sterile wort. Sent from my Galaxy Nexus using Home Brew mobile app

Well, they may not be pretty, but what's is the purpose of the slants... To grow and store yeast. If the year are growing in there, and nothing else, then you should be fine. Next time add more agar to your mix. Sent from my Nexus 7 using Home Brew mobile app

I wouldn't add more DME. Just add another gram of agar agar next time. It may take a couple of batches to get the recipe right. If the slants don't set up well, don't use them. Sent from my Nexus 7 using Home Brew mobile app

1. Make sure you thoroughly dissolve the agar agar in hot wort. My early attempts left watery portions and hard portions. If you mix thoroughly, this shouldn't happen. 2. You may need to adjust the amount of agar agar. I had to tweak this for the agar agar source I have. 3. Let vials sit with...

Ah, then just sanitize well. Sent from my Nexus 7 using Home Brew mobile app

If anything, it may be brettanomyces. What you saw may be the start of a pellicle. Its a coating on top of the beer that Brett produces as a response to oxygen exposure. If that's the case, you will likely continue to have infections in anything you put in those buckets. If the beer you...