Recent content by Antzrhere

RO water is neutral in theory. Even if the pH decreases with temperature, the hydroxide and hydrogen availability are equal. In the real world RO water will show as acidic around pH 5ish with a pH meter as atmospheric CO2 dissolves in the water rapidly creating carbonic acid, but this is a very...

I have read that if the beer going into your FV is too acidic this can (with atleast one strain) reduce the attenuation. How you get runoff at pH 3.3 is quite amazing as even mostly spent grain would offer some buffering. Have you ever checked what your post boil (pre ferment) pH is?

From experience my IPAs with flaked oats do finish a tad higher than when I've done without. I don't think it's much (around 2-3points worth), but it's probably nothing to do with it being flaked per se, just the grain itself. An example comes to mind on Brulosophy - effect of flaked maize...

Hi. On my last lPA atleast I don't have a day 8 reading as I learned to leave it alone a bit longer before bothering to take readings, but on day 12 it was 1.018. It then proceeded to drop exactly a point per day for the next 8 days finishing at 1.010 on day 20 where it stopped. It started at...

Hi. Thanks for the advice. I may consider adding zinc to the fermenter on my next beer, my only concern is sanitation as I use a liquid solution for easier measuring given the tiny amounts. At the moment I dose to 0.5ppm following anecdotal evidence from Pro Brewer comments I'll end up with...

According to WHC, Funky Pineapple yeast is STA1 positive, promoter region negative. I'm not a yeastie guy (I'm a biochemist, but yeast was just a tool), so maybe someone else can chime in if there is any leaky expression of STA1 under some circumstances or not.

It is possible that different conditions (such as blended strains, decreased pH and increased oxygen exposure in sours) along with vastly varying temps make all the difference to how this yeast behaves, just curious who experiences what with different beer styles. It's probably a yeast that has...

Hi. I wasn't being rude or intending to sound ignorant, so apologies if I came across that way. I appreciate any input. Fermentation isn't sluggish, it is very rapid for approx. 24-48hours but slows down quicker than other strains normally do. All my yeast starters show signs that they are all...

Nutrients are added during 80C whirlpool. Zinc added near end as it tends to get bound up by trub so added as late on as possible. This is done to all my beers. With the exception of zinc, wort contains sufficient nutrients regardless , this is just a Safety net. Without sounding rude or...

As far as yeast nutrient, zinc is supplemented to 0.5ppm along with a regular dosing of FAN (approx. 0.05g/L) and other trace nutrients in the mix. The question isn't why this yeast is slow (that's expected), but why in a RIS it behaved differently

From what I have read slow final attenuation is normal for this strain. This behaviour was also confirmed by a WHC rep who I emailed. It is not a typical sacc cerevisiae strain (even under a microscope is noticeably smaller, similar to Brett) and shares some brewing characteristics similar to...

Just share my experience, wonder if anyone else has noticed the same. Apologies it's a bit of a read.... I have been using WHC Funky Pineapple yeast, which is WHC's variant of WLP644 Saccharomyces "bruxellensis" Trois yeast. Although not officially confirmed, they fit as WHC describes it as a...

Good ideas above. Along with all the styles we also did a Kolsch and Munich Dunkel. Thing to consider is if you have more than one beer and they ask what beers you have they will always go for a style they recognize so thats why IPAs went quick and Munich Dunkels didn't. Key is: make a good all...

I did the exact thing for a friends wedding (well we both did for the guests) in July of this year...we made approx. 500-600pints over several styles including, German beers, IPAs, strong English old ale, Irish stouts, lager, Wheat beers etc. The beer that went first was the IPA, by a long...

Sorry to resurrect an old thread, but I've just found out the inaccurate hydrometer in question was purchased from Wilkonson's (or Wilko) here in the UK - my friend purchased one (the same as mine) and it's reading the same error (too high).