Recent content by Lele

Hi everyone How long can I use a top cropping yeast? In "Yeast" by Chris White there's written (about a top or bottom cropping yeast): “After four weeks, the yeast viability is usually 50 percent or less. Ideally, you do not want to pitch yeast that has dropped below 90 percent viability.”...

mmmmh...there are different opinions here...

Greetings from Italy :) If I put the sugar after the beginning of the fermentation, in order to know the correct yeast pitching rate, I have to calcolate it taking into account the OG without sugar or with sugar? For example: if I begin the fermentation with a OG of 1060 and after 2 days I want...

I continue this discussion for a question. If I put the sugar after the beginning of the fermentation, in order to know the correct yeast pitching rate, I have to calcolate it taking into account the OG without sugar or with sugar? For example: if I begin the fermentation with a OG OF 1060 and...

I'm luckier, because I live in Italy and so both German and Belgian malts are readily available. Instead, American malts ares't available at all.

Thank you very much for the answer :) Just a question: in your opinion what's the flavor differences between German pilsner (like Weyermann) and Belgian one?

That's a great answer :D :D

Hi everyone. In your experience, what's the differences in flavor between these pilsner malts? What do you prefer (especially for Belgian beers) and why?

Thanks :) Just another question: if for example I oxygenate the wort before pitching yeast for 60 seconds, how many seconds do I have to oxygenate 12h after pitching?

Chris White says that is better to oxygenate high gravity beers after 12 h after pitch yeast. But then my airock often show me that fermentation has already begun. When do you do an extra oxygenation?

Thanks, I've just done it :) Thanks for the tip. Just three questions: 1) Do you think that, in my case 540 is even better than 007? If you do, why? 2) What ferment temperature for 540 for a Russian Imperial Stout? 3) I'd like a FG of 1025 or 1030. A mash temp of 154-156 is OK in your opinion...

I'd like a FG of 1.025 or even 1.030 (my planned OG is 1.114). In your opinion, is it possible to obtain this high FG with 007 if I use high mash temp (154-155)?

I know that is very used also for RIS, but I'd like something with a more malty (and maybe estery) flavor

OG 1114 With 090 or 007 what will be the fg, in your opinion? And other than the attenuation, what are the differences of flavor between these yeasts?

Unfortunately it's hard for me to buy The Yeast Bay where I live. I'd like a Fg of 1025 or even 1030. Is WLP007 good in your opinion, with an adeguate mash temp?