Monthly Archives: November 2012

Re-Using Re-Capture Yeast after fermenting, Beer Home Brew

Posted on November 23, 2012 by ray kodiak

This process comes under different names, re-using, re-capturing, rinsing, cleaning, etc.. etc., but basically after you remove the beer from the fermentor – there is a lot of nice and high quality yeast that is left over.  You can re-capture … Continue reading →

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Kodiak’s Belgian Dark Strong Ale – All Grain

Posted on November 18, 2012 by ray kodiak

        z List of ingredients for a 5 gallon all-grain recipe.  This is considered a higher gravity beer, and so it requires yeast made for high gravity beers of this type.  We use Wyeast 3787 Trappist HG. … Continue reading →

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making a yeast starters, beer brewing

Posted on November 11, 2012 by ray kodiak

  Starters are done to wake up the yeast and get it nice and active, so that by the time it is introduced to the wort (un-fermented beer), it goes right to work.  Starters do a better job of converting … Continue reading →

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Cold-Dropping Beer

Posted on November 9, 2012 by ray kodiak

Many various techniques exists, some people drop after fermentation is over and before bottling, and yet some simply cold-drop the kegs already filled with the beer for about a week, before serving, I will explain both. Most home-brewed beer is … Continue reading →

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