Recent content by TooDogly

Crush

This

Sour?

CDA and the best pizza...

Pray for Snow on nitro at the pub. Going by the amount of snow in the parking lot I think it worked too well.

Victory At Sea while watching the river slowly freeze. Forecast is for 0 degrees tonight. Brrrrr... P.S. Should have been a 10oz pour but they served it in a pint glass, Score!

I haven't used White Labs in a while but I recall one vial having around 100 billion cells. If you make a 2L starter with one vial you can probably expect to end up with about 200 billion. But if you are trying to put all three vials in one starter then you'd need at the very least 6L of starter...

Agreed. Think of the first year as a building year, just getting the roots established, and may only get about 30% yield. Best to just let the plant do its own thing in the first year... I think year three will see the plant fully established and getting close to 100% yield.

Doesn't White Labs recommend one vial per 5 gal? If you have three vials do you even need a starter?

I agree with you about #2. I think the point of keg conditioning was to remove that final "shot glass of air" worth of O2 though metabolism.

Likely a single step is enough unless you are making a 10 gal batch. You also probably don't need to decant unless you want to. I only decant mine when I'm making a style, such as IPA, that would be "diluted" by the un-hopped starter wort.

German Pilsener? St Pauli Girl?

I was just on Imperial Yeast's website and they sell a strain that might be up your alley. This is from their website, http://www.imperialyeast.com/organic-yeast-strains/ F08 Sour Batch Kidz Sour Batch Kidz is a blend of low attenuating Belgian saison yeast, Lactobacillus, and two...

Right? So pretty. Had about half a keg left this morning so invited some buddies over for pizza and cards and killed that sucker. One liter at a time. Now I can rack my new IPA over and have it on tap for the weekend.

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