Last Activity:07-25-2016 3:30 PM
28 Likes on 23 Posts
Posted in thread: Yeast starter or direct pitch? on 05-28-2016 at 03:56 PM
Yeah 24 hours shouldn't hurt anything. Take out 10% of the wort and let the yeast grow for 24
hrs, then throw it into the rest
Posted in thread: Ale yeast for a bock? on 03-31-2016 at 12:36 PM
Or ferment with a lager yeast at a warm temperature:
Posted in thread: WLP500 Stall, Stuck? on 03-26-2016 at 01:40 PM
Was it still dropping when you racked to secondary? Is this an extract batch?
Posted in thread: Yeast harvesting and protein from whirlfloc tablets on 03-25-2016 at 01:04 PM
Looks like yeast to me
Posted in thread: Yeast for 10+ gallons of mexican style lager on 01-29-2016 at 07:52 PM
You can do a 4-5 liter starter then store 3/4 of it and do another starter with the remainder.
That should get you in the ballpark of how much you'll need for 10 gallons.
Posted in thread: Large Starters on 01-13-2016 at 04:47 AM
I use a Carlo Rossi wine jug. The bottom is a bit flatter than apple cider jugs that I've seen.
Posted in thread: Step infusion for Lagers on 10-18-2015 at 04:57 PM
This is common practice for German breweries performing a decoction mash. Go for it!
Posted in thread: Stuck at 1.020... Mashed too high but for only a few minutes. on 09-06-2015 at 02:29 PM
Check your thermometer too. Make sure it's correct for freezing and boiling
Posted in thread: Yeast Turnaround Time on 09-06-2015 at 02:26 PM
You might want to remove 2/3 to 3/4 of the old yeast so you don't over pitch.
Posted in thread: Worth harvesting this yeast? on 08-22-2015 at 07:24 PM
They may be over stressed from the higher og. You could take part of it and grow it up before
re pitching. Then you'll have mostly fresh healthy cells going into the new wort.