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  1. C

    Stretching the Yeast

    Follow-up: :D Yes, I am using liquid yeast because I want the characteristics of specialty yeast. The question would be redundant with dry yeast. :geek: Starter, a term mentioned by Ozark, is a term used for Breads, but it is applicable here. I would like to keep my yeast around for 3 months...
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    Stretching the Yeast

    Paying $6-$10 for a specialized yeast culture for a 1 gallon batch is something I do not consider cost effective. I can alway brew bigger batches, say 5-10 gallons. I could also split the yeast up for several batches and/or even store it for the next batch. (At this point, I am at a loss for the...
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    Requested improvement on Brewer's Friend Calculator

    Last year, I spoiled a batch of beer without knowing anything about Diastatic Power. :cry: Instead of 53 bottles of Weissbier, I got 5 gallons of Weissbier Malt Vinegar. :? I have since educated myself with this web article: http://beersmith.com/blog/2010/01/04/di ... your-beer/ . :ugeek...
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    Diastatic Power

    Would it be possible to add a Diastatic Power subroutine to your recipe calculator? I just spoiled a 5 gallon batch of Weissbier because I didn't pay attention to Diastatic Power. Now, I have 5 gallons of Weisbier Malt Vinegar.

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