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Just use a thermal well with a spun end.

If your gravity is above 1.070 or your vial is past its best before date, then a starter should be made, otherwise you should be fine. If you pitch at 70-75F with good aeration lag shouldn't be longer that 24 hours. Just make sure to drop down in temperature for that particular strain once...

If you fill the vials with hot tap water, you can slowly peel off the labels with no residue left on the vial.

Viability is very important but you can't forget vitality. If the cells are in poor health their cell walls will be like Swiss cheese. This will prohibit them from controlling the chemicals they produce during fermentation and also reabsorbing them during the rest phase.

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Have you tried starting your fermentations at 75F and working your way down to 68F?

The UC Davis program is geared toward the brewing industry (commercial) in general. If you desire working for a brewery or starting your own, it would be a great program to get into. The waiting list is bit long (Master Brewers program) but if you can wait it out, it's definitely worth it. The...

I own four 6.5 glass carboys. I like using them because I can see what going on in my fermenter. I also like that they don't absorb or emit any chemicals. They can be a pain to clean but because they are clear you can see the spots you missed. Because they are glass, I use a milk crate to tote...

I own four 6.5 glass carboys. I like using them because I can see what going on in my fermenter. I also like that they don't absorb or emit any chemicals. They can be a pain to clean but because they are clear you can see the spots you missed. Because they are glass, I use a milk crate to tote...