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i'm making a large starter for yeast freezing. I have a 1gallon wine jug to make 2.5L, or larger, starters. im currently in the process of using Thames Valley yeast. on the 3rd and final 2.5L step. yesterday after 8 hours of sitting on the stir plate.... high krausen occured. much foam/yeast was...

is there a proper procedure for making a brett starter. i know they like acid, but I dont know how much,which acid, or how long to run it on a stirplate. Do different strains of brett need different environments. I'm looking at Brett b. from a vial or from orval dregs. what is the best way...

I need to know from my fellow homebrewers of a good reliable vacuum sealer. any good equipment out there?

when stepping up a starter is it more effective to add more wort on top of the yeast and spent wort on a stir plate. or is it better to decant and put a whole mess of fresh food for the yeasties? yeast pros, i'm looking at you

per wyeast website Flocculation: Low. I made a 2L starter of wyeast french saison 3711. it has been in the fridge for 1 and a half days. there is a yeast bed as the bottom of the bottle but there is also still alot of what seems to be yeast in suspension. basically the wort isn't clear like...

during the first stages of high krausen in my amber ale the temp got a little higher then preferred. i'm using pacific ale yeast. wlp041, desired temp is 65-68°F. im using a ferm chamber with a heater in my very cool basement. howeve,r like mentioned, high krausen created temps in the wort of...

I cant seem to find the posts that I have liked in the past. I see in my profile where you can view the posts i have supplied that other people have liked. but where are the things I like? or are they not remembered? thanks

I need some help deciding which yeasts to purchase to start a "house bank" First question where is the best place to purchase wyeast packs? my lhbs sells white labs to I’m just ordering what he can’t get. Second question how does this look for a choice in yeast strains..... 1) 1099...

I am trying to get a local Waterloo brewshop to get a very large purchase of corny kegs from a large national distributor. I need to see some serious Iowa brewer interest. this Iowa forum is so underused . if I can get this large purchase to happen we may be able to get some really nice...

I have a dark belgian strong ale in primary right now. it was a partial mash recipe. it has been kept at a very steady 70 degrees for the entire two weeks. using heat pad and sleeping bag. I had 149 Deg. 90 minute mash. the yeast was used once for a beer of about 10% ABV, Trappist Ale Yeast...

I collected a white labs Trappist yeast on September 1st 2012. That would make the yeast that was sitting in my fridge roughly 4 months old. I am brewing a Belgian dark strong ale with an estimated OG of 1.100. I have started a stir plate, with yeast nutrient, yesterday night. The starter is...