Recent content by umoyk

Here is where I found the name: http://www.wyeastlab.com/hb_yeaststrain_detail.cfm?ID=66 yeah, I don't understand why it has different names. Even the descriptions and the styles listed are different. This is the second one: Wyeast 3822-PC Belgian Dark Ale Beer Styles: BBelgian Strong...

Has anyone used it? I am a bit intrigued by the description: Spicy, phenolic, and tart in the nose. Very tart and dry on the palate. Phenols and esters well balanced, with a very dry and complex finish. High acid producer. Origin: Ingelmunster, Belgium Flocculation: Medium Attenuation...

Has anyone tried this? One would usually add the salts during the mash or even during the boil, but I haven't been able to find information about adding them post-fermentation. Of course, one wouldn't get the benefits regarding mash pH, but what about the effect calcium ions have on yeast...