Recent content by Wolfy

My SS shanks arrived today, so I thought I'd update this thread in-case anyone else is as confused as me. The American supplier said they are just the standard shanks sold in the US that are 7/8”. However, they fit the "5/16 x 5/8 Female Adaptor BSP" JohnGuest 'speed fit' fittings (part...

The fitting you linked is for the MFL (threaded) Quick Disconnects which have 1/4 threads: http://craftbrewer.com.au/shop/details.asp?PID=730 The shanks that CB have are 5/8 thread and fit these JG fittings: http://craftbrewer.com.au/shop/details.asp?PID=853 and make everything nicely plug-n-play.

Yes. By stepping up you do not need the larger-end volume because at your next-to-last step virtually all your yeast is new/fresh/healthy since it was only grown at the previous step.

I suspect you may have your information mixed up or incorrect. Palmer says: "Starting out warmer than your intended fermentation temperature will cause more off-flavors due to the fermentation by-products and in extreme cases may cause the yest to stall out." (How to Brew, Vol3, pp 96...

Are you sure about that?

If you wish to use a secondary (many people do not), as the instructions said anytime from about 7 to 14 days is fine. Now that you have noticed the airlock bubbles slowing down, its a good time as any. Having said that, airlock activity is not really a good sign of much at all, and as you get...

Bacteria, wild yeast and other sources of infection have the ability to out grow and out compete 'good' yeast by several orders of magnitude. If you pitch a small amount of yeast into a large amount of wort (bottle dregs into 1L starter for example) you risk a high chance of infection. If you...

It will be fine, however, it might not have been a bad idea to put it in the fridge as soon as you knew you were not going to use it immediately.

Nothing wrong at all, I'd suggest that Wy1968 is just like that, its the most amazingly flocculant yeast you can imagine. The Egg Drop soup is simply the yeast flocculating when it's finished fermenting, most likely it got it over and done with before you even noticed. I use a stir-plate and...

The temps inside the fermenter will be the same (or close enough to be accurate enough) as that of your water-jacket (if you measure the temp away from the ice blocks you use).

Good point, well maybe now he'll realize the number of viable cells in his stored samples might be quite low and hence consider a stepped starter. :)

Yes, but we could also argue all day as to if that is required, necessarily, or even if it provides useful information in a home-type setup. Culture a stored yeast sample onto agar and you can visibly see if it grows or not. Step that freshly-grown yeast up into a starter and counting cells...

The MrMalty and viability date is designed for when you pitch pack(s) of yeast directly into the size starter it mentions. While it has given you a good idea of how much and how quickly yeast viability changes over time, if you are going to split and store your yeast, and then use smaller...

Cool but what yeast is it? Being an IPA they may be looking for something clean/neutral and - in theory - they could simply use US05. :) If you have some test tubes or small vials, you could store some in that, make some slants easily enough, or just split it like it is now into small...

Many people use the method you have outlined with a good deal of success. However - if you have (or can purchase) some small plastic vials or test tubes - it's easier, quicker and better to split the freshly opened packet directly into sterilized tubes and then store those.