Recent content by fluketamer

"Some people are totally controlled by their gut flora." this is a very bold statement . likely untrue nobody is totally controlled by anything or anyone. - swmbo told me to say that . 😉

i currently have been repitching the whole yeast cake( trub hop matter and all) with good results. but its a discontinued yeast and i want to increase the amount i have so that i can split it into two 5 gallon batches. i recently learned that i have to repitch it into higher gravity wort to...

my latest batch of lallemand koln got a little warm for my liking 64-65 so i checked out the llalemand website for optimal range and was surprised to see this: Quick facts Strain Saccharomyces cerevisiae Beer styles Altbier, American Pale Ale, American Wheat, Blonde Ale, Cream Ale, Kolsch...

lager

local delis have a huge selection of 1-2 dollar 16 oz canned german imports near me. i just got a six pack for 6$ some of these are pretty good. its a good thing i like to brew because to make 6 perfectly drinkable different beers wihtout error is a fair amount of work. much harder than...

yes it is thanks that makes a lot of sense yeah i have had my eye on that one and i like cellar science so much i was planning on getting it. but i havent seen it in small packs just the brick.

no its not an article from The Onion. thanks to my aio. i was able to actually make beer yesterday and im still here to write about it. lol. serioously thanks to my aio holding mash temps and boiling unattended i was able to brew. strike water was set the night before. i doughed in...

so i recently had a flight that included a kolsch and i was very impressed by the fact that the kolsch tasted very true to style. not like a pilsner or light lager. i agree the kolsch is in the yeast otherwise its really just a cold conditioned pseudolager. or lager grain and hops with an...

how long was it in the fridge and was it capped. un capped alcohol will evaporate no?

i repitched my llalemand kolsch yesterday and i forgot to oxygenate and i pitched too warm. 73 degrees. im cooling it down a little to 60 's but would you open the FV and oxygenate now or is it too late. it seems to be lagging compared to last time.

yes i would have a hard time telling the difference between 34/70 at 64 vs 54 if the beer was cold conditioned for a few weeks .

whats hard lime aid . that sounds good. is it carbed or still and just forced out of the keg ? is it fermented or just kegged vodka with juice? could you post recipe.

i would leave it i like to ferment my lagers at 54 . i often find changing the temp can throw my yeast for a loop. let it ride

you need to do the homebrew pour. a shoulder height 90 degree wrist rotation that lets the beer flow out of the bottle at an even rate all in one go stopping just before the dregs start to flow out with the beer. usually about 1/4 inch is left in the bottle. dont dump it chug it if yo like...

dont fear the sedimetn. i used to think my beer was off because it was the amount of yeast in the bottles and the tastes i was getting that i didn't like were from the dead yeast. its not . once i started controlling my fermentation temps it didnt matter how much stuff was at the bottom of...