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Just wanted to say how awesome this thread is, thanks for all the info guys!

I've got a 1L and 2L Erlenmeyer and a stir plate, and yeast in small mason jars

Hey Guys, I'm looking to brew two different batches using WL300 this weekend, so I was planning on growing it up to 2L, and splitting it to pitch. I've read that its best for the yeast if you make large step ups, so I plan on going from .5L to 2L BUT, I also wanted to harvest some yeast...

Seriously, stop messing with your beer and RDWHAHB. Give it the time it needs then move forward, time will only help flavor anyways, no sense in rushing

Just an honest opinion: you're way overthinking this. You need to.. you know.. like papazian said

The body of your beer is set at the brew day, mainly through different mash temps, trying to stop fermentation short will only result in bottle bombs, someone please correct me if im wrong

Get your own damn thread rookie!!!! Just kidding, I always wait full weeks for primary ferm, if not more, and then off to the bottle/keg/secondary. With most of my beers I do 2-3 weeks in primary, cold crash, then keg. I'm assuming that you are still bottling, and cold crashing is rather...

Get your own damn thread rookie!!!! Just kidding, I always wait full weeks for primary ferm, if not more, and then off to the bottle/keg/secondary. With most of my beers I do 2-3 weeks in primary, cold crash, then keg. I'm assuming that you are still bottling, and cold crashing is rather...

Pretty good article about dry yeast, i suggest you read it http://koehlerbeer.com/2008/06/07/rehydrating-dry-yeast-with-dr-clayton-cone/

I havent checked the gravity yet, I don't really like checking anytime before 2 weeks, so I kinda would almost rather wait it out until its done bubbling, then check, then keg it.. unless my worst fears become a reality.. and it actually is infected

I did a high grav weizenbock last saturday (11 days ago) and there are still are a couple bubbles coming through the airlock (3-4 a minute?) I pitched 2 rehydrated packets of safbrew wb-06, and initial fermentation was crazy, huge krausen within 12 hours, full blowoff tube within 18. So...

Well I only have one packet right now, and would prefer to not go back to my lhbs, is there anything I could do? (besides just under pitching)

Hey all, So i'm brewing a weizenbock recipe from a brewpub (scaled down to 5gal) this weekend, and the projected OG is 1.081. I've never used dry yeast before, but this is the yeast that the brewpub uses, so my question is, do I just re hydrate before pitching, or do I make a starter since...

it was extract, but I didn't follow the recipe exactly, I think I'll just have to be guesstimating pretty much Thanks guys

So after two weeks in the primary I went to rack this batch to a carboy, and when I measured the gravity and wrote it down, I realized that I forgot to write down the starting gravity, even though I remember taking it. So the question is.. what, if anything, can I do to find out ABV, mind you...