Search results

Either acetaldehyde from yeast stressed by the pH and/or lack of nutrients or acidity and malt with no backbone from hops. If your looking to keep things simple with quick souring, I’d suggest using a kveik like Voss or Lutra (both available as dry yeast) in combination with the lacto. They both...

Flanders are tough because many of the classic examples are pasteurized to retain the malt profile.

Just got an email from MoreBeer that BYO is 50% for today only. $14! Site: MoreBeer Code: BYO50

A blend of 1728 And 1099. Although, last round they came out undercarbed, so I was looking to use a hearty bottle carbing yeast, but one that won't effect the malt profile. That's why I was leaning toward champagne/wine.

Thoughts on lalvin ec-1118?

Any recommendations for yeast strains to add when bottling a RIS? Would champagne yeast stick to simple sugars? Or, would it ferment out some of the body? What strains do pro-brewers tend to use when bottling 10+ % beers?

Actually, now that I think about it, you can also just skip the top section and enter your number below!

If you use the slurry option (on the brewers friend calc) you can enter volume and density. If you know your starting cell count, just adjust those values until the cell count is where you want it. For example, the default is 1L and 1B, which results in 1000 billion cells.

Recommended pitch rates are 0.5-2.0 million cells/ml, but it's really not critical. Some small scale experiments have shown no noticeable difference in flavor profile across a wide range of pitch rates when used as a secondary fermenter. Do not re-aerated your wort. You risk oxidizing the beer...

How does temperature affect yeast's ability to process Methylene Blue? Will I get false positives (i.e. cells that look dead) if I stain a yeast sample right out of the fridge? Should I allow samples time to warm?

You should try to avoid having it drop once you pitch the yeast. That can cause the stall. Although the Brett will take care of the rest, so not a big concern.

I will be in for a sack. Just have to figure out what I need. Thanks b-boy!

It will finish on its own, but will take a while. If you really need to finish quickly, make a starter of 3711 and pitch at high krausen.

Does anyone have any experience with this strain? No reviews that can find. "Isolated from a small brewery just outside of Brussels. Produces an aromatic proflie that is more mild than INIS-901 with increased tropical fruitiness. Able to ferment a beer without added Sacchromyces c. Mixed with...

1.008 isn't too bad. It may have gone a bit further but depends on your culture. I used some D90 in a saison and felt like the caramel/dark fruit flavor clashed with the saison esters. I could see it being perceived as sweet.

White Labs has had some issues with sacc contamination of their Lacto and Brett strains. Also, when I submit questions via email, Wyeast responds within the hour. White Labs takes a few days. They both have quality products though. You can't go wrong, really. It's more about what strain you...

I got my 585 trial batch going. That stuff seems to have some decent floccing ability. I had to shake my hemocytometer sample like mad to get an accurate count. Starting at 68 and going to ramp up from there. I also have a 3724/644 blend that I can report on shortly.

On the second step starter for F1C4 and it smells great. I can see where people get the pineapple descriptor from; it's not pineapple exactly for me, more mango, but it's definitely distinct from 644 or Conan at this point.

Pedio is much more hop tolerant but will take longer to get the job done. You could think about using dregs from some commercial sour beers; they tend to have much hardier bacteria and can create acidity in a few months time. You could also use lacto to sour your wort before you boil. Then you...

The brevis would have a pretty tough time working with all those hops.