tag:blogger.com,1999:blog-6365074056807535758.post1178848619393632060..comments2023-08-03T23:15:42.969-07:00Comments on Counter Brew: Making Great Beer with Common Sense. : THE ACTUAL TRUTH ABOUT YEAST: Volume 2 Ale Yeast with Kevin Lane of FermentisDavid Steltinghttp://www.blogger.com/profile/08091919069275585647noreply@blogger.comBlogger10125tag:blogger.com,1999:blog-6365074056807535758.post-20011175983179392222016-03-01T18:04:22.642-08:002016-03-01T18:04:22.642-08:00Johan, that will be asked in our next episode on l...Johan, that will be asked in our next episode on lager yeast. I would say, I have safely left beer on yeast for 2 months with no ill effects. But I will ask. David Steltinghttps://www.blogger.com/profile/08091919069275585647noreply@blogger.comtag:blogger.com,1999:blog-6365074056807535758.post-68076826715651082822016-03-01T18:02:40.308-08:002016-03-01T18:02:40.308-08:00Im aware. It was confusing to me too. But that ...Im aware. It was confusing to me too. But that is recent research. I am looking forward to trying it out myself soon. David Steltinghttps://www.blogger.com/profile/08091919069275585647noreply@blogger.comtag:blogger.com,1999:blog-6365074056807535758.post-43453079696736409292016-02-29T18:44:04.040-08:002016-02-29T18:44:04.040-08:00You said, "Safbrew WB-06, performs in cooler ...You said, "Safbrew WB-06, performs in cooler temperatures, where it produces more isoamyl acetate (banana flavor)."<br /><br />This is the product card for Fermentis Safbrew WB-06<br /><br />http://www.fermentis.com/wp-content/uploads/2012/02/SFBWB06.pdf<br /><br />It says, "for clover flavors : below 22°C (71.6°F)<br />for banana flavor: above 23°C (73.4°F)"<br /><br />I am confused!Greghttps://www.blogger.com/profile/10237584006846501050noreply@blogger.comtag:blogger.com,1999:blog-6365074056807535758.post-82736524306654230212016-02-29T18:13:06.143-08:002016-02-29T18:13:06.143-08:00This comment has been removed by the author.Greghttps://www.blogger.com/profile/10237584006846501050noreply@blogger.comtag:blogger.com,1999:blog-6365074056807535758.post-24260887510332431502016-02-26T13:58:35.327-08:002016-02-26T13:58:35.327-08:00This is incredibly insightful. Please thank Mr. L...This is incredibly insightful. Please thank Mr. Lane for sponsoring this article with you! Looking forward to part three....Anonymoushttps://www.blogger.com/profile/13581296396270048511noreply@blogger.comtag:blogger.com,1999:blog-6365074056807535758.post-21623968113408000272016-02-26T10:24:15.359-08:002016-02-26T10:24:15.359-08:00Very good article.
As a general 'rule of thu...Very good article. <br /><br />As a general 'rule of thumb', when do we move the beer to the secondary fermenter? And for a medium OG of say 1.04, what is the maximum time on only the primary yeast (1 week, 1 month, 3 months)?Anonymoushttps://www.blogger.com/profile/05964933873445254223noreply@blogger.comtag:blogger.com,1999:blog-6365074056807535758.post-68322468227221315272016-02-24T11:59:36.484-08:002016-02-24T11:59:36.484-08:00No problem. Glad you enjoyed it.No problem. Glad you enjoyed it.David Steltinghttps://www.blogger.com/profile/08091919069275585647noreply@blogger.comtag:blogger.com,1999:blog-6365074056807535758.post-88178963143231625572016-02-24T09:56:20.897-08:002016-02-24T09:56:20.897-08:00Really insightful post. The yeast part of brewing ...Really insightful post. The yeast part of brewing is so complicated but this helps build a foundation and an idea to move forward with. ThanksAnonymoushttps://www.blogger.com/profile/11417129470580871131noreply@blogger.comtag:blogger.com,1999:blog-6365074056807535758.post-12235342399819831262016-02-24T09:30:55.890-08:002016-02-24T09:30:55.890-08:00Thanks should be fixed now.Thanks should be fixed now.David Steltinghttps://www.blogger.com/profile/08091919069275585647noreply@blogger.comtag:blogger.com,1999:blog-6365074056807535758.post-81049115617660098282016-02-24T08:47:29.291-08:002016-02-24T08:47:29.291-08:00This comment has been removed by a blog administrator.Anonymoushttps://www.blogger.com/profile/01500511568375269778noreply@blogger.com