Recent content by tiltie

Yes, there are many threads commenting on this. Most say temp is the thing. I get a yogurt (plain yogurt) twang sometimes from Notty and my temps are always low. I think its ingredients. However, I’ll bet if you look long enough on this site, someone has done controlled tests to see what...

Agree that this issue is an interesting observation and your solution reasonable. It might also be that seemingly unrelated posts involve the same solution. These posts describe biphasic fermentations (fermentations that involve a second substantial fermentation that takes place after the...

There are several threads on this subject (i.e., biphasic nature of Windsor fermentation). You're far from alone. I've written the company myself with possible explanations but never got a good one from them. The threads cover some ideas for the restart by posters.

Your experience is not uncommon. There are a number of threads commenting on the biphasic nature of Windsor fermentation. For me, it always restarted 5-7 days after the initial blast of activity was over. It made me nervous and I quit using it.

You didn't mention if you used extract. In my experience, going from extract/partial mash to all-grain had more of an impact than the type of yeast or temperature (I’ve never had the temp get way out of line but certainly into the low-mid 70s). If going all-grain is not an option, going...

Windsor has always given me a biphasic fermentation (two active periods separated by a lull of 3-5 days). Its so pronounced that I actually wrote Lallemand suggesting that their Windsor “strain” might actually be two very unequal populations with the minor one more attenuative than...

There are many, many, threads remarking on how quickly S-04 does its thing and drops. This seems to be everyone's (give or take) experience. It sounds like that part of your procedure went very standardly. Regarding your other questions, I'd just leave the batch alone for a few more weeks...

" I pressure cooked as instructed, let cool 1 hour, tightened caps and taped." After autoclaving (pressure cooking), be sure to cool to about 56 C. Then, swirl the vials to get the agar mixed in. It looks like you failed to mix the molten agar. It simply is denser on the bottom and...

My experience (and others) is that when FG seems high and the fermentation conditions seemed appropriate, check your temperature probe. If its reading low, and you unwittingly mash at a higher temp, you'll consistently miss your FG. This forum has many threads on this. Another clue to high...

My experience with Windsor was that the fermentation was biphasic--about 8 days after the initial blast of activity it took off again for a day or two. I've had the same experience with the Edme strain--but no other yeast. My advice is to wait it out for two more weeks.

It may be my inexperience, but it seemed like the recipe had excess sources of nonfermentable sugars. I’d be more leery that things went really well fermentationwise but that the recipe might need adjustment. High mash temp (158) also makes results very believable. My guess is that...

Threads abound on this. My recollection is that the 05 (Chico) strain emerged as a variant of the yeast strain from the Ballantine Brewery and that Ballantine used Notty. Don’t take my word though, look around the forum and you’ll find out. If you really want to start a warm thread say that...

My experience has only been with pickles and the scum mold (AKA kahm yeast)] won’t go away by racking. It will always come back if there is air (O2) over the vessel. Consequently, it should go away after bottling (i.e., bottle conditioning) since the O2 in the bottle will be used up by the...

It looks like a scum mold (kahm yeast) familiar to picklers and sauerkraut makers (I could be wrong). It needs oxygen to grow and is consequently associated with loss of the CO2 layer during, or after, active fermentation. As a previous poster said, you likely had too much head space and...

Most of my experience with scum mold is with sauerkraut making where it occurs a the drop of a hat and is regarded by many as normal. With beer, it seems to be rarer. (I’ve never seen it except when pictures appear in this forum.) Re: secondary, I’m a strictly “primary and...