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MT went out with style! :rockin:

It is likely that you will get flavor from both yeasts. But it should not be any problem. Some breweries use multiple yeast strains for flavor. You could have created something really tasty! Hmmm...Now I want to try the same thing!

I follow this guide. https://www.homebrewtalk.com/f163/yeast-washing-illustrated-41768/

I use a short piece of 2x4 placed under the back of the bucket. Tips the bucket towards the spigot. Do the same thing when racking from the carboy to get the most clean beer out of it. Like Yooper, I use my dishwasher door. Saves clean up!

I make a starter with washed yeast but not with dry yeast, I just hydrate like above and pour it in. It always works fine for me. I am just making standard gravity beers.

Boil a cup of water and let it cool to room temp. then put the dry yeast in there an hour or 2 before you put it in your wort. Something with a lid you can cover the top, but don't seal because the pressure will build up inside.

You did not misread, it is still fermenting. Wait until it reads the same 2 days in a row. Two weeks is usually a minimum amount of time, more is required often. The airlock is not always a good indicator of fermentation activity. Give it another week if you can wait. It will be fine while you...

Throw a party, invite your friends over to drink it! Most people don't complain much about free beer!

I built a fermentation chamber for my second brew. I thought it was too big, but I use it all now! Still do not have a stir plate, I just swirl the bottle every few hours.

I started with a 15 quart porcelain pot from Walmart on my stove. Cost about $20 i think 1 gallon would be to small

Nottingham is a English ale yeast

Here is a link to a brush like I use, if you stick it in each and of the hose you can double its cleaning reach. I use it in my racking canes and bottling wands too...

Leave it alone, you should wait two weeks (from start) before checking to see if it is done. Then if it's not done let it sit another week. As long as you leave the carboy sealed up everything will be fine. I wouldn't us the secondary for that recipe (personally) The sugar you add is for...

For me, I bring the water in my boiling pot to 160 degrees. Then put the grains in a grain bag an put into the pot, make sure they get good an wet by mixing a bit with long spoon. Then let soak for 30 minutes. I put the lid on and a blanket around the pot to hold temp. After 30 mins take off...

I run hot water thru them as soon as I'm done using them. I also bought a little brush with a long flexible handle from my LHBS that I can use to scrub out the chunks. You might want to get one of the brushes.

Whenever I use lactose my gravity finishes 10 points higher that it normally would. So if you final gravity is expected to be 1.016 it would finish at about 1.026. I make a sweet stout with lactose and use Safale US-05 or WLP-001 and final gravity is always around 1.025. Just my 2c :drunk:

Haven't had the others but Paulaner is great. Tried to clone it this year for my own Oktoberfest. Going to tap the keg this weekend and see how close I got!

I think that is yeast you take as a diet supplement, not a yeast for brewing. It has probably dead yeast cells. You could try and make a starter and see what happens, who knows what the flavor would be like. I would stick to yeast from your LHBS

4.5oz is 0.5625 cups I use 3/4 cup corn sugar for 5 gallons. Boil a cup of water and dissolve sugar into water. Put that into your bottling bucket with your wort.

I add it to the last 10 minutes of the boil to my wheat. Turn off the flame, take out the hops bag, stir honey in, restart the boil, put hops back in, then finish the last 10 mins. as normal. Tastes great! :D