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10122Re: [new_distillers] Problem Solving: Yeast

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  • The Ooz
    Jan 5, 2004
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      Hi Mark,

      thanks for the advice. I just kept the fermenter within the fermentation
      temp listed on the site of the manufacturer. Most of the time it remained at
      about 25C.

      I have a temperature-controlled fridge I use for fermenting my beer which
      gives me control to +40C so if you give me the specific temperature I can
      match it! I love these gadgets.

      I did use the 'starter' technique as you mention below, however only got a
      bit of bubbling for the next few days before it slowed right down again.

      Any ideas on what length the fermentation period should be with this yeast?
      Do you use this specific strain?


      most wine yeast prefers around 20C ( there are
      >MANY exceptions but generally cooler is better). If the
      >brew gets too hot in the first few days the yeast is
      >weakened and then when the alcohol level gets up the already
      >weak yeast can tend to give up and settle out. Try for a
      >COOL start temp and if necessary drop a few frozen PET
      >bottles into the bin as needed to help control the temp.
      >Theres a chance of restarting this batch by taking out a
      >litre, diluting said litre 50/50 with water and getting a
      >starter bottle going with fresh yeast then adding back to
      >( a cooler ) main batch.

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