Recent content by danatroy

Tried searching the archives, but couldn't come up with anything. I am making a California Common this weekend which uses lager yeast fermented at ale temperatures. Question: Should I make a lager sized starter or an ale sized starter?

Thanks to OvaTersley, I figured it out. The values provided in the tables of "Yeast" and the other magazines tended to be for starters that were not stirred at all. The yeastcalc website is great, because you can select how you want to agitate it. Using the $5 home made stir plate, I can get 800...

There was some error on mine. I refreshed the page and now it works. I don't know what happened.

Right. I would let it settle and take off the spent wort.

Interesting. Those numbers are close to what the other books have, but not quite. The tables in the Yeast book are for pitching 100 billion cells from a vial. They say with a 100 inoculation rate, you'll get a doubling rate of 0.5 while that program says you'll get 0.92. I don't know who to believe.

Okay, I have spent awhile looking at books, magazine articles, and this forum. I haven't really found the answer I was looking for, so last resort is to ask the community and hope that I didn't overlook a previous post. We have a half barrel system. We are making a higher gravity beer, with...