Recent content by hamsy

Yeah just be carefull, mix it as gently as possible i suppose. The yeast should pick up any oxygen that is there during bottle conditioning anyways.

I can safely say that there is no diacetyl problem with the grand ridge beers any more. So probably leave the Werthers out of the recipe!

Don't stress too much about fill heights being absolutely precise when bottle priming. It's more important when force carbonating because oxygen elimination is a vital necessity... If anything you want to overfill rather than under fill, just to keep as much oxygen out as possible. But like I...

Racking does have it's place, I was purely expressing my opinion in that if the yeast was roused and attenuation was still not achieved, the yeast will not help the beer any longer. I was thinking more along the lines of re-pitching fresh, healthy, viable yeast.

A year or 2 ago one of my mates received a 6 pack of crownies off his tight ass boss as a chirstmas bonus.. He asked me the same question. "What the F%#K do I do with this crap!?" I'll give you the advice I gave him.. Stick them on the window sill that gets all day sunlight at home, then in 12...

Yes.

Sounds like your on the pulse! Good luck.

I understand completely mate, that's half the fun of a brewday! Hope you get it nutted out soon! I can see how pitching the yeast at warmer temps will help the fermentation speed, but definitely not better for the fermentation quality! A quick start isn't necessarily a good start.. For example...

What was the reason for pitching the yeast at such a high temp? Is that as cold as your chiller can produce? Also did you oxgenate your wort?

Any chance that your chiller is a little blocked up?? I don't use a plate chiller, but I can imagine hops and what not could clog up the plates and reduce flow, leading to a colder run down temp. Just food for thought, I could be way off..

Not sure how it will affect the finished product, although I am sure it will be drinkable.. Did you make a yeast starter or pitch the packet straight into the vessel?? and what temps did you ferment at?? Could be a good idea to rack it as soon as it bottoms out for the second time too, before...

I had a batch of pale ale ready to be racked to secondary today, but after reading this thread decided to keg up and dry hop! I dry hop in the keg for a few reasons... Firstly the keg is full to the lid and under pressure so it eliminates hops floating completely. Secondly the volatile oils...

As last year wasn't the most prolific growing season for myself I am trying to get a plan together for this years hop growing season... Anyone with helpful knowledge and experience in this field, please feel more than free to share! What can I do at this time of year, or in the weeks to come...

Maybe you should try top cropping healthy, active yeast cells during high krausen, rather than storing the trub after the yeast has gone to sleep and mixed with all the dead cells etc..?

I can see myself ending up with a smack pack of 1214.. I will definitely be top cropping and re-culturing to boost the mileage of the pack!