Recent content by woopig

Wow, I appreciate all the help but must admit I'm more confused than ever. Maybe I'll think of something else I need from Northern Brewer and order it along with the Wyeast and be done with it. There's always something else you need, right?

So, sonex, does that mean you're also on the side of cooling the rehydrated yeast down to that temp? If so, I just use an ice bath for it, I suppose?

Yeah, I actually did read that same page. But it contradicts what I've been reading in Brewing Classic Styles so wasn't sure which method would be best with this yeast.

I just looked back at my original post and realized I misspoke. I never actually tried to revive the yeast, just assumed that eleven months was too old to even try.

Wyeast smack pack, dated February 2011 and has been "smacked" for probably eight or nine of those months (in the fridge the whole time except for initial swelling). Way too old, right?

Ok, good thoughts. But I'm confused, a starter with dry yeast? I have no problem doing this, especially if it would prevent me from going back and getting a second pack (way across town). Same procedure as with liquid yeast? MuchoGusto, so you're saying you would pitch with the rehydrated...

Ok, thanks for your input. I don't mind paying for some new yeast, but there's nothing else I need to order right now and I hate to pay shipping for just a pack of yeast. But, I also hate to waste good ingredients, so I may have to break down and do it anyway. Thanks again.

Well, once again I need some help here. Planning on doing my first lager in the next few days. Maibock extract kit with specialty grains, details below. The problem is, I got lazy and the liquid yeast I ordered is so old it won't start up , and I'm now stuck with a packet of S-23, the only...

Ok, sorry to be so dense, but I want to make sure I have this right. I use the Northern Brewer kits, and for some reason they don't give a FG on their instruction sheet. So is it reasonable to just use the FG from a recipe similar to what I'm brewing? Jamil's book gives a FG for each style, I...

Ok, thanks for all of your input, everybody. I should know this by now, but does the above just refer to seeing that there is no longer any krausen on top?

Clearly I've misunderstood something here. I think I assumed that if I was willing to be patient and wait three weeks (which is what I always do after learning from you guys), that checking gravity wasn't exactly necessary. When airlock activity has been finished for two weeks, is it still very...

Awesome, thanks. Put this together today, and all went well. It was my first full boil, but I think I did everything right. Came out with a little over five gallons and my OG was 1.062 (kit says 1.064), but that's pretty darn close. It's in the freezer right now at about 62 degrees, so...

All great info, thanks. Cincy, you planning on a secondary or skipping it?

Thanks for the tips, guys. Took all of the advice above, actually. I don't know what I was thinking, just put the primary in the closet out of habit. I moved it out into the room and it's gone from 62 to about 68 and seems to have settled there. Cheers.

I'm sure this has been covered, but I can't seem to find exactly what I'm looking for. Two weeks ago, I put together Northern Brewer's Caribou Slobber ale extract/specialty grains kit (basically a brown ale). Recommended fermentation temp is 65-75 degrees. For the first couple of days, while...