Recent content by dohof2

Hi How long do you think a frozen yeast could last (-20C, 50mL tubes, 10% glycerol) ? The longest Ive ever tried was couple of years (with success). have you ever tried longer periods?

Hi As every one else a by product of my fermentation in a big cake of yeast. I thought maybe somehow the yeast could be dried and then we will have beer yest powder which is very common in vegetarian cuisine. If someone knows about a way to do so I will be thankful. Thanks

Sorry to hear that. failed batch is always a bummer.. I will let you know how my batch advances..

Thanks I'm thinking about doing it 100% peaches. About the yeast I'm thinking about white wine yeast, but I want a strain with medium attenuation so the final product will have some peach flavor.

It has been a while since then my friend brought four tubes on plane from Ireland (with no special cold keeping stuff). the yeast where extremely vital. and from now on I have frozen yeast and no problem.. apparently yeast are survivors.

Hi I have a fruit press and my brother in law grows peaches and nectarines. so when concluding the facts peach and nectarine cider seem Inevitable. I aim towards hard cider. did anyone ever try making one? what kind of yeast do you think I should use? I need to sterile the juice I'm...

Thanks I will wait another week or so and then bottle and condition.. the total fermentation time until now is a bit more than three weeks. the temperature the fermentaion took place in was 66 for two weeks and than raised to 70 for another week. I will raise it to 75 for the remaining week.

I brewed a belgian with o.g of 1.096 it gone down to 1.02 and been stuck there for four days. I was expecting 1.016. and used wlp 550 of white labs. and generally how many points above the expected FG is still ok by your opinion?

congrats. My first was horrible I was the only one who willingly drank it after the first sip. But I haven't stopped brewing....

I work with HPLC and GCMS and yo test specimens with them is horridly expensive.. more over it will be hard and expensive to calibrate a method for the specific tests. more over you cant always see all in one collum and you mat need two or three of them which make the whole process more...

Yeah I am from Israel and there are several home brew shops like. but we have no liquid yeast at all so we are restricted only to the dry strains. seems like there is no good alternative.

hello how much time do you think a liquid tube of yeast can take and still be alive enough for starter? (without any refrigerated conditions)? thanks

I used the same crusher for another cider and the same infection grew.. that is another evidence that the infection's source is the crusher (next time I'll clean it). tasted the e's and it was nice at the end...

I dont have a malt mill yet.. does anyone know about a black friday deal that should be on the net during the week? if so please let me know..

the problem is not bacteria. the problem is oxident if the yeast hve oxident you'll not get any alcohol.. but I belive it will be OK... coz the CO2 flow out most of the time is able to stop the oxident flowing in.. open fermentation is also possible although the prosess efficency is lower...