Gelding
Well-Known Member
Ducatiboy stu said:The one that produces beer.
admitting to the science finally ? or still ignoring it ?
Ducatiboy stu said:The one that produces beer.
You're right, although I'm not sure about the 20 min, it might be a little longer. But, yes, you don't want to take too long. This is from a Danstar Munich datasheet:Goose said:Appreciate the tip Ross, as you say my issue is getting the mixture down to fermentation temperature, ie 11 deg C, before the nutrients packeted with the yeast are exhausted which I understand is around 20 mins... ambient here is 30 deg C.
Attemperate in steps of 10°C at 5-minute intervals to the fermentation temperature by mixing aliquots of wort. Do not allow attemperation to be carried out by natural heat loss. This will take too long and could result in loss of viability or vitality.
I listened to that podcast this week and I thought it was the other way 'round?mrsupraboy said:In relation to this. I heard on the brewing radio show when he was speaking to the yeast dude (Chris something I think) that it's better to pitch colder then raise temps then pitch warm and drop temps
you meanDucatiboy stu said:I admit to the scientific fact that
malt+hops+yeast+water=beer
Your point being....?Gelding said:you mean
malt+hops+(yeast+water)=beer
Agree, I now rehydrate at approx 25 deg c.Luke1992 said:not safale 05, 39c killed my yeast. make sure you follow the instructions, 05 needs 27C
Depends on what you believe ...Ducatiboy stu said:The bible is a collection of short stories.......
The Monty Python version.Online Brewing Supplies said:Depends on what you believe ...
Which one ?Ducatiboy stu said:The Monty Python version.
Could be .....The Meaning of Life....or.....The Life of Brian...Online Brewing Supplies said:Which one ?
Dont sit on the fence, make a choiceDucatiboy stu said:Could be .....The Meaning of Life....or.....The Life of Brian...