Ninoid's latest activity
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More protein is good for the yeast! -
Ninoid replied to the thread Wheat flour.I have already harvest yeast with a large trub before and there were no problems with the fermentation of the next batch.
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Ninoid replied to the thread Wheat flour.I know that yeast stress causes underpitching, higher alcohol levels, and that it is not good to harvest yeast from a beer with a lot of...
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Ninoid replied to the thread Wheat flour.I do not know. I am thinking. Because of a lot of protein in it. It's different than what I've done so far, so I'm wondering a lot.
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Ninoid replied to the thread Wheat flour.I'm thinking about how stressed the yeast will be from this beer and is it worth the risk and harvest it for the next batch, as I...
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Ninoid replied to the thread Wheat flour.I also had such an idea a few years ago, but I didn't need it until now, so I didn't even try to realize it.
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A massage chair, I like that idea!
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Before I went AiO I used to keep an oven rack and a bucket with lots of holes drilled in the bottom close by. Just put the grainbag in...
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A very smooth one!
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Ninoid replied to the thread Wheat flour.I don't have the ability to do it that way. Nevermind, I tried. Now let's see what kind of beer will turn out in a month.
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No, you hold it above the bucket in which you are collecting the wort and move the inside of the bag around with your hands from the...
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Ninoid reacted to bjhbrew's post in the thread Re-pitching a yeast that had produced excess sulfur with
Like.
Thought I would update this thread. The original wit bier that I brewed is now pouring sulfur free and delicious after giving it a... -
Ninoid replied to the thread Wheat flour.You probably mean that I put the bag in the bucket and gently massage it to release as much wort as possible.
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Ninoid replied to the thread Wheat flour.You already mentioned it, but I don't know how to do it? Now I just lift the bag and squeeze it, leave it in a plastic bucket, after ten...
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Ninoid replied to the thread Wheat flour.Today I brewed a batch of 50% pilsner malt and 50% white wheat flour using my standard BIAB method. A real adrenaline experience that...