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yes aerated and on stir plate. im thinking i better use bottled water for my starters now that in know the water profile..its probably why they are slow to take off - not optimal conditions for the yeast. what do you think? by the way, it did take off last night and finished this morning -...

just got my water profile back today from ward labs. ive known about my alkalinity issue and have been adding lactic acid to drop my ph where i need it. seems like my sodium is way out of range at 114 . only way to fix this is diluting with ro or distilled water right? any other issues...

its a date of best by may 9th - so that's jan 9th production. i think its finally going now...starting to see more white on top as it swirls on the stir plate.

pitched wlp802 in .5 gallon 1.040 dme. its been 24 hours and still 1.040. never had this happen before - not sure if im screwed and should go by more yeast tomorrow or what. any thoughts?

i guess i'm not so hung up or against use of enzymes. but i would be curious to see the difference in the finished product, compared to home brewing lager process. just the curious george in me i suppose.

Anyone ever here of this enzyme (Alpha acetolactate decarboxylase) commercial brewers use to for maturation, applied in fermentation to reduce fermentation time by avoiding diacetyl formation? It reduces maturation time in lagers by preventing the formation of diacetyl by catalyzing the...

i have a clone recipe Magic Hat #9 that calls for apricot additions. I'm using 3lbs of apricot puree. i found this article about adjusting OG to account for fruit additions, that I found interesting and useful...so thought i would share in case you ever have done it or do it in the future. for...

HERES THE GRIST: Amt Name Type # %/IBU 4 lbs Wheat Malt, Ger (2.0 SRM) Grain 1 36.6 % 2 lbs Vienna Malt (3.5 SRM) Grain 2 18.3 % 2 lbs White Wheat Malt (2.4 SRM) Grain 3 18.3 % 1 lbs 8.0 oz Munich Malt (9.0 SRM) Grain 4 13.7 % 8.8 oz Cara-Pils/Dextrine (2.0 SRM) Grain 5 5.0 % 8.8 oz...

68f. For what I'm reading, seems like tartness is common with this yeast. May be better suited to crystal weizen instead of a malty hefeweizen.

used this for my first time to brew a dunkle weizen. i usually use wlp300, but thought id try something new. used the same recipe i always use, with the yeast being the exception. what i notice is a kind of tartness, without any smell associated with the tartness (e.g. no green apple smell)...