Parsnip Totin Jack ★ Posted February 21, 2015 Share #1 Posted February 21, 2015 The yeast minions are doing my bidding: The honey wheat bread fresh from the oven: it smells good in my house 2 Link to comment Share on other sites More sharing options...
Longjohn ★ Posted February 21, 2015 Share #2 Posted February 21, 2015 That first pic of the yeast almost looks like the beer I just drank. It was from a sampler case of beer and I drank some before straight from the bottle. This one I poured into a glass to be civilized and it was all cloudy like that. Link to comment Share on other sites More sharing options...
Parsnip Totin Jack ★ Posted February 21, 2015 Author Share #3 Posted February 21, 2015 That first pic of the yeast almost looks like the beer I just drank. It was from a sampler case of beer and I drank some before straight from the bottle. This one I poured into a glass to be civilized and it was all cloudy like that. Bottle conditioned, aka real ale. Link to comment Share on other sites More sharing options...
smudge ★ Posted February 21, 2015 Share #4 Posted February 21, 2015 What yeast you using? Making pub ale, right? Link to comment Share on other sites More sharing options...
Parsnip Totin Jack ★ Posted February 21, 2015 Author Share #5 Posted February 21, 2015 What yeast you using? Making pub ale, right? Safale ale yeast. straight pub mild. Six lbs pale lme, 2 lbs crystal 40l, .60 lb Victory and .40 rye to see what that does. I haven't used rye before. Three ounces hop pellets (.50 Galena, .50 Columbus for 60, 1.0 Northern Brewer for 10 and 1.0 East Kent Goldings as a dry hop. Ferment five days, transfer to secondary, ferment 5 to 7 more. Bottle with DME and sample after two weeks. Link to comment Share on other sites More sharing options...
smudge ★ Posted February 22, 2015 Share #6 Posted February 22, 2015 You made a starter for S-04? Were you really bored? No Maris Otter? You'll have to let me know how that rye works out. Not sure I'd use it in a pub ale, but what the heck; you won't know until you try. How does carbing with the DME work out for you? I tried it once; didn't work out so well. Link to comment Share on other sites More sharing options...
Parsnip Totin Jack ★ Posted February 22, 2015 Author Share #7 Posted February 22, 2015 You made a starter for S-04? Were you really bored? No Maris Otter? You'll have to let me know how that rye works out. Not sure I'd use it in a pub ale, but what the heck; you won't know until you try. How does carbing with the DME work out for you? I tried it once; didn't work out so well. The DME works great as a primer. It requires 1 1/4 DME to 2 cups water vs 1:2 for corn sugar. I got the idea from a visit to the Korbel winery in Sonoma Valley. They prime the sparkling wine with grape juice vs sugar. They claim the carbonation bubbles are smaller and its more true to the wine as grape juice is what wine is not beet/cane sugar. Link to comment Share on other sites More sharing options...
Ralphie ★ Posted February 22, 2015 Share #8 Posted February 22, 2015 Mmmm, malt! I find it interesting that two of my favourite things are related. Malt, as in a dusty road sundae or malted milk balls, and beer. Yay barley! Link to comment Share on other sites More sharing options...
Thaddeus Kosciuszko Posted February 22, 2015 Share #9 Posted February 22, 2015 Looking at that first picture, I think you need to change the water in your bong. Link to comment Share on other sites More sharing options...
smudge ★ Posted February 22, 2015 Share #10 Posted February 22, 2015 TK!!! Ha! That's a nice fat yeast starter waiting to go to town on a few gallons of wort. Nice!! Tho I'm still not sure why he made a starter for S-04?? Link to comment Share on other sites More sharing options...
Ralphie ★ Posted February 22, 2015 Share #11 Posted February 22, 2015 TK!!! Ha! That's a nice fat yeast starter waiting to go to town on a few gallons of wort. Nice!! Tho I'm still not sure why he made a starter for S-04?? We are ALL wondering that, smudge. Link to comment Share on other sites More sharing options...
Parsnip Totin Jack ★ Posted February 22, 2015 Author Share #12 Posted February 22, 2015 I always make a starter. More yeast cells = faster fermentation. Faster fermentation reduces the risk of bacterial infection of my beer. It's a great environment for all bacteria, I want to good guys to win. Link to comment Share on other sites More sharing options...
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