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About losman26

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  1. I did not like the domino dots in my last batch. It gave an extremely cidery taste, and I had to dump the bottles, it was so bad.
  2. That is correct sir. Go Lions!
  3. Which one are you gonna go with? I'm selling my mini-fridge and am going to buy a chest freezer next week. I'm probably gonna go with a 5 cu one, although a 7 sounds tempting. I want to be able to fit two corny kegs, which most 5 CU ft ones do, and be able to fit one carboy on the main floor when I don't have the kegs in there. This would serve great for cold crashing or bringing the pitching temp down faster during the summer time. For example, this summer I'd run my finished wort through a plate chiller which would bring it to the high 70s, low 80's in this heat. After that I'd throw it in my wine fridge, but the compressor is way too weak. If I have the option of throwing a carboy in a freezer, I'd be able to bring the temp down to the 60'swithin minutes. With my wine fridge, I constantly have to defrost the damn thing, because the temp will not go below 45 if I don't.
  4. I have done a couple of larger batches (6.5 gal and 7.5), using 2 different yeasts with whatever was leftover. In my first try- I did 6.5 gal SMaSH with Citra using Wyeast 1056 in the gal carboy, and the S-4 yeast in a one gallon jug. The Wyeast was way better, and I had some skunky flavors from the S-4 yeast. Granted, it was pretty old yeast (but not expired), so I didn't care all that much. Next, I did a batch of a BIAB Zombie Dust clone, using the 1968 yeast, and for the hell of it, I tried using Nottinham yeast. The Nottinham yeast was fairly fresh. I did not rehydrate it, but it picked up skunky notes. I do not know why. Each beer I drank, seemed to vary from glass to glass. I'd drink one, and think it was awful. The next, it would be good, and the day after it would suck again. However, using the 1968 yeast, it was simply awesome. The bottom line for me, is that I'm pretty much done with dry yeast. I have not gotten the consistency from brew to brew that I get from liquid yeast. Rehydrating yeast on brew day is a big PITA, and I'd much rather do starters in advance. My new favorite liquid yeast is the San Diego Super Yeast, but it is hard to find on the east Coast. I really want to try this yeast that screwy gets in NJ. I might actually make the 90 minute trek one day to do it.
  5. Yooper, I got my cereal killer from the great state of MI- $100 shipped.
  6. I remember back in a college we used to buy Keystone LT, and one day they had a case for about $6. I grabbed one can that was half-full, but still sealed. when I opened it up a cockroach climbed out. LOL
  7. UPDATE- so after 11 days the gravity has dropped from 1.074 to 1.014. Right where it needs to be, and taste seems a little fruity/ sweet, but I'm guessing that the 2 oz of zythos hops used for dry hopping will improve things. I can definitely taste the alcohol in this one, although it's not terrible. I just thought this yeast would be a little cleaner. It's my fault for not pitching two packs. When all is said and done, after I finish my last two packs of dry yeast, I'm only gonna do liquid yeast. I never have any off or unexpected flavors with liquid yeast, but always do starters in advance, and decant. The last couple batches where I have used dry yeast, just sprinkling it ,haven't turned out so good. I'd rather just spend the time on the starter ahead of time, and not have to worry about re-hydrating yeast on brew day. After all, I already have enough to worry about- sanitizing my carboy, plate chiller, tubing,better bottle spigot, airlocks, o2 wand, etc. You almost have to time the re-hydration process perfectly.
  8. Dag, are you talking about Danstar's West coast yeast?
  9. I've always wanted to try the Pac Man yeast. It's kind of difficult to find around here though. How is the flavor profile as compared to the Wyeast 1056?
  10. So I decided to give the MR. Beer Spring Seasonal another shot using the Belle Saison yeast. Yeast was pitched at 68F and I have the ambient temp of the fridge at 66F. Fermentation is quite vigorous right now. Should I ramp up the ambient temp a little? I could move it to my closet which has an ambient temp of 75F. Or should I wait a few days?
  11. Is Pac-Man yeast the same strain as the SD Super Yeast? I did a batch using the SD Super yeast, and it finished in 4 days! The gravity dropped all the way to 1.013 (exactly where it was supposed to be) in 4 freaking days. When I checked the SG, 5 days later, it was still the same. It basically seemed to be a fast Chico-strain with a slightly drier finish.
  12. I remember an old thread where someone (Mashani or Kealia maybe??) used this yeast with the spring seasonal, but can't seem to find it on this new format. I just picked up this yeast and was going to brew this up tomorrow. If the thread is gone, any advice would great on hop additions, temps, etc. Thanks
  13. I'm looking at getting a chest freezer as well. Check out this thread. It gives the size and specs for a lot of different freezers. http://www.homebrewtalk.com/f35/chest-freezer-specs-layouts-377518/
  14. I just did an IPA with an OG of 1.074, with a final volume of just under 4 gal using a packet of dry Danstar's West coast yeast. I did not rehydrate but did aerate with o2 for 2 minutes. According to Mr. Malty it says that I need around 203 billion cells. I did not pitch 2 at the time, because I only had 1. I did pick up two more packs yesterday. My concern is that I might not have enough cells, because I did not rehydrate. Right now the batch is actively fermenting (day 4), and would adding another pack of this yeast do any good? I'm thinking of just letting it ride out. Thoughts?
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