Recent content by Slim M

Maybe my taster is worn out but in my experience I’ve fermented Weihenstephan yeast on different occasions at 52, 55, 58, 60, & 62 all for 7 days slowly ramping up to 66 over 4 days and hold at 66 for 3 day total 2 week fermentation. Honestly I noticed no difference in yeast character. Same...

Think it got in your regulator? If it just your lines I would flush them with warm water & rinse through the ball locks also followed by Starsan it seems to dry faster than anything except alcohol. I’ve done the same thing once or twice and performed the steps above followed by a leak test...

I started all grain with a 3 vessel system using fly sparge method. Sometimes wheat beers would worry they never got stuck but sure went slow without rice hulls! I moved to biab once I started up again after a break from the hobby. I chose biab because it took up less space and it was...

My results from my experience with my opinions below. All the ones listed below I kegged after primary, forced carbonated, & aged at 35-40f for 3 weeks or more prior to sampling. Wyeast 2112 I have good clean results @64f seemed slow to start. Cleared well. Fermentis 34/70 good clean results...

I know we have a warm fermented lager thread that goes into various areas of warm fermentation, but what I have not seen is a list or chart of Saccharomyces pastorianus that are available at the homebrewers level that have been tried out by members in that 60+ Fahrenheit or 16+C range. I mean...

sorry double post

😲 2-3 days in a starter to get going!

Inside my crazy mind my thoughts are the distilled water itself wouldn’t be risky I guess it would come down to if the jug was clean enough prior to it being filled on the line.

Yeah for sure. If you didn’t need to dilute it might be worth it but I think the og is too high to dump straight in.

Yeah I’ve not used it before and didn’t realize it needed dilution, if I got to boil something might as well do it the old fashioned way with dme probably save a few bucks. Doesn’t seem like much of an advantage or time saving or anything unless you’re are willing to gamble that your bottled...

When using pre-canned wort for starters like proper & such the directions say to dilute with distilled water. How clean is distilled water from a jug? Doesn’t need to be boil d prior to mixing with wort?

D Did you keep any old notes or logs that might jog the memory? It’s not to hard to get going now days with all the resources like YouTube, online calculators, and of course forums like this. You will be fine once you get rolling.

This was interesting. Apparently Budweiser sold yeast in 5 pound bricks back in prohibition. http://www.esnarf.com/4795k.htm

I know the is resurrecting ann old dead horse but Budweiser and many others brewers use to not pasteurize keg beer is what I’ve been told. A microbe dude could easily work some magic with a situation like that if he had the right setup. Bet even filtered keg beer has a little tiny bit of yeast...

Complete Joy of Homebrewing followed by a close second is my own log / journal that details my recipe, process, what went wrong , what went right & pretty much everything cradle to grave including the good, the bad, and the ugly. Charlie’s book got me going but my ability to look back has been...