Search results

Thirstyboy???? Out of curiosity what would you estimate the annual megabrewery yeast maintenance costs are? GF

Acid washing (occasional :D) and a complete microbiological assessment/culturing prior to pitching. I dont think I have missed the point (perhaps I have) but comparing Anchor Steam protocols to as the OP asked "Collecting yeast" for the typical homebrewer are extremes apart. My point was that...

Manticle, I would suggest sealing your system (ie no exposure to air prior to ferment). I would also suggest having another go at "chilling" your beer as you report only one infection with chilling and numerous with no-chill. Good chance you have a heat resistant "bug" harbouring in your cubes. gf

Ah, bread and grass. Bread from dry yeast. Grass from over-judicial use of hops. RU making the same recipe each time or drawing conclusions from several different recipes? GF

Perhaps Thirsty boy could pipe in and estimate the annual outlay to maintain the "single strain" that CUB use? I imagine Anchor steam will be in that "ballpark". I guesstimate $200,000/annum? GF

Do you clean your boiler tap? Pediococcus sp. are reasonably heat resistant. It is possible it is your boiler tap. GF EDIT: Or your mash tun/false bottom/taps

Do you ferment your no-chill the next morning or store for "a coupladays" before fermenting? GF

Chill or no-chill? GF

Hey, I bet those guys at Anchor Steam just harvest a slurry from the bottom of their fermenter and pitch with that?????? Chances are they have a yeast cultivation proceedure that would cost more per-annum than the average Aussie salary. GF

Same hops worked well at first then "suddenly" strange taste? Nasty hops do a good job at ruining good beer. Wild yeast will do it too!! GF PS: Anyone else ever notice how an over-dose of the wrong type or stale hops can taste like wild yeast infection?

Wild yeast or "off" hops I would suggest. Is it the same batch of hops or purchases of small amounts of different hops? GF

I will grab a couple if its a goer. gf

Hey phoneyhuh, Ever opened up a plate chiller after a year of use? Its full of particles/lumps/green with and without a "hop sock" gf

Felten, I agree HDPE can sustain those temps. Ever notice HDPE with hot wort becomes stained? Its most probably because of a melting of the plastic and an exchange of chemical entities (plasticisers) Yes, I know....I/my wife/partner/friend microwaves in plastic. I ask , is it usual for this...

Bum, You seem to be swearing so calm down fella. Polyclar. Yeah its a worry. Be safe out there. Just because you can "bend the rules" doesn't mean you are right. gf

Award winning for taste........probably. Using a cube for "no chill" and those consuming detrimental effects........probably. Perhaps all the "nay sayers" should boil some water in a HDPE container, add malt extract, add yeast and see how they grow? My experience is that they won't. Perhaps...

Everyone including you? Turn the heat off.....whirlpool.... wait.... bluecube (rated at 65C). Bum, can you tell me how long it takes for a 10% sugar solution to decrease from 110C to 65C? gf

Ice bath is expensive (ie you could almost buy a carton for the price of ice and it is ineffective) Blue cubes: Aka no chill results in drinking beer from plastic that was never meant to be heated to 100 C+ (yes sugar solutions heat to greater than 100C) Plate chillers: Often plug with "break"...

Interesting about the JSAA. Can anyone definatively say/show that treacle is fully fermentable? I suspect that there are numerous sugars in this as one of the first extracts taken from "raw" sugar syrup. gf

Try Gaganis Brothers on South rd. gf