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Personally I like to make a starter and spit it up into 6 because you can then make more beers with the same generation yeast. I know that this has been asked I think it was Kevnlis, is a starter counted as one generation. So if you buy yeast and make a starter split it and make other one to pitch ...

Rennet is a type of enzyme that coagulates the milk, causing it to separate into solids and liquid, you can also use citric acid. From what I understand it does not give you the same result that using rennet would, for cheese that would normally use rennet. The link above has few different rennet ...

I have never used that yeast before. I’m temped to try that recipe maybe with some Nelson Sauvin. Got some at the moment that I want to use on my next brew.

Here is some more interesting reading on Antioxidants in beer Link

Anyone had a go at making their own cheese. I am thinking of maybe trying to make some bocconcini found a good Link with some kits and other things needed for making cheese.

Yes, just pitch the entire vile let it ferment and then split it up. I use an Erlenmeyer flask and just put some gladwrap and a rubber band over it, the gas just escapes out the sides of it when some pressure builds up. Or you could get a rubber bung and an air lock for it.

I wouldn’t worry normal for some lager yeast to do this.
try this Link for more info.

I do the same thing only I make mine 1.5 liters and use 150grams of ldme then split into six stubbies, then when I need one I just make another starter the same way. Ferment for 2 - 3 days crash cool it to drop the yeast, then pull it out and let it warm to room temp for an ale, and pour off most of ...

On my last batch I got 82% efficiency.
When I started AG a few months ago I got 64% on my first try, and after a couple more attempts have been getting 75%, but on this batch I got 82% and am very pleased.
The difference this time was, that I cracked my own grain and must have had a better crush ...

Beat me to it kevnlis

The ones that you put in the fridge would of probably been too cold for the yeast to work. What temp is the fridge at and what yeast did you use.
If you have anymore in the fridge pull them out and give them a couple of weeks in the cupboard and they should come good.

Been drinking this over the last week and must say it has turned out great!!!
The pilsner grain has worked well with this hop, and has not made the beer overly sweet, I did bring the percentage down on TL advice to about 35% and cutting back the ibu’s to about 30 has the bitterness spot on for ...

Have not tried it myself but from what I understand it helps reduce the grain bitterness. Good for beers that require a large percentage of dark grain to get the color right. So this is a way of reducing that bitterness and getting a smother flavor profile. You also have to increase the amount used ...

Good luck with it Kevnlis
Be interesting to know if all the extra work makes a big difference.

o.k. Conditioning might not have not been the best word to use. :wink:

I am using a 1.0 micron filter and some yeast will get past, if the keg is chilled for lagers and not for ales then I assume if there is enough yeast to carb a bottle conditioned beer, that I could condition in the keg as well ...

Have not tried it myself but from what I understand it helps reduce the grain bitterness. Good for beers that require a large percentage of dark grain to get the color right. So this is a way of reducing that bitterness and getting a smother flavor profile. You also have to increase the amount used.

I agree, but some beers you just don’t want the yeast in suspension, I have a friend who thinks the yeast at the bottom of the bottle is the best part. If I was bottling I wouldn’t bother, but I want to filter the beer into kegs to help speed up conditioning and to stop the sediment at the ...

Welcome to the forum

When you start to cool it down, the yeast is going to slow down as well. I would say that it was just slowing down. I would bring the temp back down slowly.

How did you make your starter?

This yeast should just be rehydrated in water, the ratio I think is 1:10
When the ...

Yep have seen the peristaltic pump on Craftbrewer. Was hopping that if I am only filtering one brew at a time that gravity might be enough, if most of the yeast has already dropped out. Looks like some people on AHB have done it. I will give it a go and see what happens.

I have got one of the filter kit the ross sells, but have not used it yet. I want to filter straight from the fermenter, but what happens if it gets blocked up and needs some pressure to push it, do you apply some co2 pressure to the fermenter and how much would you use.