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I have a question about yeast starters. I've been doing 10-gallon lager batches lately and have been doing about a 2-gallon starter for the 10 gallons. I originally had only one 5L (~1 gallon) flask so I would do a 1 gallon starter, let it ferment completely and settle out, decant the liquid...

I working on a new mash tun made from a Sanke keg. The only change from my old mash tun is that I'm raising the false bottom a few inches so the pickup tube and thermometer probe are all underneath the false bottom. This should make stirring easier as I won't hit the thermometer probe and pickup...

I didn't do the diacetyl rest in my last two lagers. I waited until a few days after fermentation was done and then did the diacetyl rest. I have what I think is a butterscotch taste. I don't think there were enough active yeast to clean up the diacetyl. I'd like to fix this batch of lager...

I'm trying to chill my wort as quickly and efficiently as possible after the boil, while leaving as much waste (hot break, hops, etc) in the kettle as possible. I think the best way to do this is to chill the wort while it is in the boil kettle, then let it settle for a while, then runoff into...