Recent content by 816North

You're arbitarily putting more value on a random PDF, vs what the support people actually said. If you read that it was 200 billion in a PDF but when you specifically spoke with someone who works with the company, would you believe the 50 billion? And do please note the presence of the > sign on...

When you call it something other than wild. When does turfgrass stop being a weed and start being grass? When it grows where you want it and not where you don't.

I have used it before and my experience was articulated in the very post you replied, though I am sorry to not have listed every beer I have ever made to established some beer street cred. However, in my situation, I didn't need handholding for 24 posts on a thread to make a decision about a...

I've used this yeast a few times, both for a dry stout of around 1.044 SG. Mashed at around 149F and got about 72% ADF. The beers were good. The batch at 68F was only slightly estery, and the 72F batch has a bit more ester and slightly more tart. Both cleared easily. I have not had good...

What is optimal? It is the temp that works best in your situation. How is that determined? By making a beer and adjusting the temp as needed in subsequent batches. It's irrelevant if I like estery beer and made it at 74F but you want clean and neutral. It's irrelevant if I made a 1.040 beer...

Call your gas company or fire department next time to bring a four gas meter and check the residence.

For the vast majority of people, it really isn't. Especially if you bottom harvest.

Who is "they?" The manufacturer with whom I spoke said it is not Pacman, but instead something else. Regardless, it is slow to start, needs additional oxygen preferably in the form of pure o2, and has a reasonably clean flavor. You will need at least two packs of dried yeast for an IIPA. If...

I just bought, and this is no exaggeration, $1,500 worth of grain from them. Shipped to my door on a pallet. Unbeatable prices and service. Very impressed.

Nobody can answer this question. Maybe 1.020, maybe 1.014, maybe 1.006. It's important to do a forced ferment test to see the limit of fermentability on your wort. Then, with that information, you can truly know if its Done.

In all the worry about the actual numbers, you missed the important thing: does it taste good? Your mouth doesn't decide what tastes good based on a hydrometer reading. At this point, since it's been carbed and kegged and chilled, you don't have many options. You can throw more good money...

Room for 8 bags left.

This is not what's written on the packet itself. First, there's no specific cell count published by Danstar. Nobody agrees on how many cells are actually in a packet. Second, the actual Danstar catalog for this yeast says the following: "The recommended pitching rate is 50–100g/hL to...

I'm helping organize this with Schumed. Right now, we have 21 of the 40 bags filled. So just over half full on the pallet. We've also made a Google Groups mailing list for updates and future group buy notifications. It's low volume, moderated list so no spammers, no junk. You can check Homebrew...

The champagne yeast will almost certainly kill all your beer yeast. It is almost certainly not worth throwing good money after bad at this point. But did you taste it to see if you like it? Perhaps the beer is good where it is. The other option is to transfer to a new vessel. Sometimes the...