Search found 5 matches
- Tue May 04, 2004 2:00 am
- Forum: Brewing Science
- Topic: New Brewing Research Conclusions....
- Replies: 48
- Views: 228325
yes it was
yep, pitched on a secondary cake of WLP833. seems to be going, slowly but surely...
- Sat May 01, 2004 2:50 am
- Forum: Brewing Science
- Topic: New Brewing Research Conclusions....
- Replies: 48
- Views: 228325
ta
thanks for that Bill,
I'll go ahead and pitch my air-free bock wort on the cake tomorrow.
so to put it another way, all the problems people associate with not aerating enough are in fact just problems associated with underpitching?
Corin
I'll go ahead and pitch my air-free bock wort on the cake tomorrow.
so to put it another way, all the problems people associate with not aerating enough are in fact just problems associated with underpitching?
Corin
- Fri Apr 30, 2004 3:22 am
- Forum: Brewing Science
- Topic: New Brewing Research Conclusions....
- Replies: 48
- Views: 228325
pitching on a yeastcake
Assuming i've got well above the cellcount needed from a yeastcake, can I just go ahead and pitch unaerated wort on top? Or would you advise scooping up the yeast, making a starter with it, aerating it and then re-pitching? Once you've got enough cells, that is, will the yeast need oxygen before it ...
- Wed Apr 21, 2004 1:21 am
- Forum: Brewing Science
- Topic: New Brewing Research Conclusions....
- Replies: 48
- Views: 228325
interesting
wow those sure are some iconoclastic ideas. especially the dextrin thing. I mean, a doppelbock with a FG of 1025 definitely tastes thicker and richer than a pils with an FG of 1007. Would you say then that the melanoidins could have something to do with it?
- Mon Apr 05, 2004 5:30 am
- Forum: BeerTools.com Online Tools
- Topic: BeerTools Ingredient Database ... is it missing anything?
- Replies: 62
- Views: 253726
Malted oats
Fawcett malted oats I can't seem to find. Also available through maltcraft in Australia if you're in contact with them
Corin
Corin