Author Topic: Yeast book  (Read 7820 times)

Offline MaltLicker

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Yeast book
« on: November 20, 2011, 04:52:46 PM »
I took my copy of Yeast on a trip this week and finally read a good piece of it.  It's very informative and I've picked up some tips I will use. 

Offline piper55

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Re: Yeast book
« Reply #1 on: January 02, 2012, 06:18:31 PM »
 Im about 1/2 way through and its very good, simplifys a complicated subject

Offline beercheer4me

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Re: Yeast book
« Reply #2 on: January 26, 2012, 07:12:25 PM »
After reading , one tip is leaving the beer to sit and let the yeast clean up after itself ,,,I now use the secondary for cleaner yeast cell with a better bottles
3 kettle keg 15.5 , 2 pumps, plate chiller, oxygen setup, lager box,4 taps, 8 plus better bottles and glass carboys ,R.O. Water System, PICO screen from adventures home brew, great screen i like it up to 80 percent effiencent
at times , into yeast ranching now
ON tap

Offline philm63

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Re: Yeast book
« Reply #3 on: August 15, 2012, 04:31:34 PM »
I had to chime in and add that this book has completely changed the way I look at what I thought was one of the lesser ingredients in beer. A real eye-opener. Some of my upcoming recipes no longer contain a secondary fermentation step, even the porter that's sitting in my primary as I type will never see the inside of my secondary!
On Tap: Oatmeal Stout, IPA
Fermenting: Air
On Deck: Kolsch

Offline tdev

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Re: Yeast book
« Reply #4 on: September 29, 2012, 11:50:55 PM »
are you referencing, "Yeast - The Practical Guide to Beer Fermentation" by Chris White?

Offline tom_hampton

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Re: Yeast book
« Reply #5 on: September 30, 2012, 08:06:13 AM »
.... And jamil zainasheff.  Yes.
R.I.P.:Belgian Blonde
On Tap: Apfelwein, Kolsch(v2), Pumpkin Ale, Belgian Specialty 
Aging/Storing: Coffee Porter, Chocolate Porter, Flanders Red, English Barlywine
Fermenting: Maggie's Altbier
Next Up: PtE(1.1), Belgian Dubbel?

Working thru all BCS recipes

Offline merfizle

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Re: Yeast book
« Reply #6 on: September 30, 2012, 08:11:41 AM »
To each his own!  I know my beers taste better when transferring off yeast cake after 6-7 days and doing secondary for 7-14 days.

IMO.

Mark
Primary: Lambic base for solera barrel
Kegged: Bavarian Weissbier, N. English brown, Roggenbier

Offline factory

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Re: Yeast book
« Reply #7 on: December 01, 2012, 06:26:30 PM »
I'm doing a little experiment.  I split a batch, one is still in primary, a week shy of one month. The other I transferred to secondary last week.  I will bottle them both next week and let them condition for another two weeks and then compare.
Fermenter 1: Lite American Lager (first lager!)
Fermenter 2: empty
Keg 1: Bell's Two Hearted Ale Clone
Keg 2: Factory Punkin Awesome!

Offline grathan

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Re: Yeast book
« Reply #8 on: December 04, 2012, 06:26:21 AM »
Awesome, I can't wait to hear about this. Just finished Gordon Strong's book and he was pretty sure you would taste autolysis if you let it sit.