Recent content by bayWeiss

Actually, I never have my kegs connected to the gas line. Well, not never. I do hook up the gas in the beginning, and shake it until I cannot hear anymore hissing. Then, i let it sit in the fridge (or out of the fridge, but better in the fridge because the cold liquid can take in more CO2), and...

Yeah, once I went AG, I never went back to extract brewing. For me, it is cheaper to do AG, and, it does taste a bit more rounded. Kegging does help as well, it is nice to drink a brew 1-2 days out of the fermenter. Though, it does pay to wait with some beers.

I just drop it in dry... then shake the you know what out of the fermenter. Haven't had any problems with this method. Ale yeast will also bottom ferment. If you look closely, you can see CO2 bubbling from the bottom of the fermentation vessel. cheers!

Maybe try WLP380 instead... I am a former wlp300 pitcher, but, I have found i can get more complex/spicy flavors out of the WLP380. I also do a rest around 105F (40C), then do a normal sacc rest after that.

Create a "Russ'n"... this is basically half Weissbier (wheat beer), and half 7-up/Sprite/Mountain Dew. This is served in Bavaria (maybe more places too). It is the same as a Radler, except a Radler is the Helles version of it. Radler is German for "cyclist"... so if you were riding a bicycle...

This typo could have passed as real... Dinkel (or Spelt) is an ancient grain that should not be confused with normal wheat or oats. It is of the same family but has entirely different properties. The grain is known in Germany as Dinkel, in Italy as Farro and in many other parts of the world as...

I can not say i agree with this. Some research (starting on page 33) has shown that even when fairly large (too large) pitching rates are used, there are yeast that still multiply to some extent given there is oxygen available. It seems that if "flavor-based" overpitching yeast cells still...

I am not sure I understand what the problem is here. What does mash efficiency have to do with batch size? One can get high efficiencies in fairly small batch sizes. Even if you are topping up your 15L batch to 20L, your efficiency does not change. Your gravity will definitely change, but not...

I do not think this is true. It is my understanding that the pack is nutrient only, and there is no reproduction that goes on because of it, just anaerobic metabolism. The ratio of yeast-to-nutrient is so large, they go into the fermentation phase immediately. The smack packs purpose is to...

I asked someone at White Labs about the diacetyl rest, and when diacetyl is produced, how to clean it up (rest) etc. She said that during the log phase (yeast reproduction, with oxygen), very few of the "off" compounds are produced by the yeast, so temperature pitched is typically not a problem...

Sierra Nevada Pale Ale... I could not get enough of it. Now, it is not hoppy enough for me. Actually, I do not think i can taste any hops in it anymore. I think my first Australian beer was VB... it was recommended to me by some liquor shop worker. I almost spit it out of my mouth when i first...

i agree with the hop advice... but, I think the WLP300 and WY3068 are exactly the same strains... well, at least my taste buds tell me so.

I do not know if you guys get the magazine "Zymurgy May/June07" in the land down under, but there was an article in it from Neva Parker at White Labs that chemically tested for compounds with a Perkin Elmer Gas Chromatograph in relatively low-ester yeast strains, using gravity and fermentation...

Already, at the annual brewery festival in Aying this week, prices for Erdmann's Ayinger beer were up at euro6.40 (US$8.60) from last year's euro6.10 for a one-liter (34 fluid ounce) mug. That's no small matter for Bavarians, who are among the world's heaviest beer drinkers. They put away about...

The way I look at it is as follows. 1. I do not want to reinvent the wheel. 2. Like any science or art, you read up on the past, see what the experts say or did, follow them, maybe try to emulate them, and then make your product or craft your own after you have become pretty good at what you...