1. Really depends on the spec sheet of the barley. And unfortunately I don't have any experience with 6-row here in Europe, so can't base anything on that.

  2. Cone to cone? Sorry not heard the terminology before, assume you mean just add some the fermenting stuff to the non fermenting stuff? Will get on that today?

  3. Thanks for the advice everyone. Already ordered the ingredients but I will only add half the crystal and use the citra at the end. Cheers!

  4. DME and LME (in my experience) will always darken your wort slightly more than calculated. They have specified EBC/SRM/L° sure, but I've never seen a pilsner malt extract be as light as actual pilsner malt when dissolved in water.

  5. Used a non stick pan, used olive oil to cook, and cooked one of them “low and slow”

  6. Just use clarity ferm. Can't guarantee that it'll be gluten free since I'm assuming you don't have access to lab testing, but that's what a lot of commercial breweries use for their gluten free beers.

  7. It won’t be gluten-free under any circumstances, but it will be gluten-reduced (under 20ppm of the offending protiens).

  8. Well that's what's considered "gluten free" and is allowed to be marketed as gluten free. At least here in sweden. Excuse me for using the incorrect terms.

  9. I'm surprised about everyone suggesting that it's still fine. The lipids in the grain starts to oxidize as soon as it's crushed, and extended storage will without a doubt affect the flavour and foam stability. It'll probably still be an alright beer, but I wouldn't use it personally.

  10. Don’t seed oils clog arteries, not animal fats?

  11. You want something with a high bound thiol precursor content. There are powders made from grape skins you can buy. But you could also do some mash hopping with Saaz, cascade or calypso to get some thiol precursors that the yeast can metabolize into free thiols.

  12. It's not uncommon for a lager to ferment that quick. Most people just don't check their gravity every day.

  13. He obviously didn't mean smokey phenols. No need to be a smartass.

  14. I'm not being smartass. There is no way you use any quantity of even the mildest smoke malt, which might be Weyermann Smoked Wheat, and not get smoky phenol -- and smoke at a high enough level it will overwhelm any phenol from wild yeast. How each person perceives smoke is different, depending on the smoke level.

  15. My bet is that the smoked malt is old and lost its smokiness.

  16. Dangerous game you're playing, fermenting in closed bottles.

  17. Should be fine, as long as they are burped daily

  18. I'd say it's more likely from you putting it straight in the pan from the oven

  19. Interesting, ok. Ya I could’ve let them rest a bit longer. They only sat out for about 5-10 mins after the oven.

  20. I feed my cat a ground up mix of beef, intestines and bones, and have done it since he was a kitten. He's a big, strong and healthy cat!

  21. I bet they are! I get my mix from my butcher, but in general a lot of pet stores have stuff like this in the frozen Isle. It's called BARF - biologically appropriate raw food. And for cats, that doesn't include any grains, fruits or vegetables like the BARF for dogs does. So if you have a cat it's worth ckecking out.

  22. I’m super sorry but I don’t quite get what you’re saying. Say I begin with 1 billion cells. I do a starter and I end up with like 60 billion cells. Won’t those 60 billion then turn into like 300 billion in the second step (conceptually speaking—I don’t have a yeast calculator pulled up)?

  23. It's easy to think that's the case, but unfortunately you'd need the same ratio of wort to cells for the same growth rate as your first go. You'll get some growth, but if I'm not misremembering you'll get about 1/4-1/5 of the original growth rate, and the diminishing return will increase radically with every new liter of wort. A tip is to split the decanted starterinto two vessels, and cultivate these separately. You'll get more cells this way than if you just fill up your original vessel with the same amount of wort.

  24. Well they did write 1-60 and then 60-300 so that is one 1/12 of the first step growth rate.

  25. Well then I got my numbers wrong. Regardless, it's way less than that.

  26. You mean refractometer? Well the scales are about the same on a hydrometer vs refractometer. Plus, an alcohol tincture will be misleading as alcohol will fuck up your readings. Question though; why is there a lot of sugar in your tincture?

  27. "Element series: yeast" has some pretty novice/adept instructions on plating yeast

  28. Well considering gugas 1 year experiment was horrendous, this is probably worse.

Leave a Reply

Your email address will not be published. Required fields are marked *

Author: admin