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Has anyone harvested this yeast or know if the beer is bottle conditioned and if so with what? The first bottle had quite the sediment. I am ready to try and harvest from another but thought I would ask around. Beer

I am looking for pitch rates pre fermentation and post saccharomyces fermentation for Lactobacillus. Thanks in advance for replies.

This was formulated to be a traditional Irish Red as opposed to a modern caramelly sweet version. I have been told it is Guinness like without being too Guinness like. I put it on CO2 and it went like hot cakes but I bet it would be good on Nitrogen blend as well. OG 1050 FG 1011 IBU 24.66 SRM...

I wasn't sure where to post this because you don't have to look too hard in many of the sub forums to find someone trying to find out why they have no carbonation in their bottled beer but I decided to post here after all. I bottled an all grain Porter and prior to racking to the bottling...

I mashed BIAB for a one gallon batch and another gallon for starter wort. I needed the starter wort today but won't be ready to boil and pitch the 1 gallon batch for a couple days. I decided to bring the wort close to a boil before covering and placing in the fridge to store until I am ready...

A recent trip to the second hand store produced a 10 gallon Rubbermaid insulated water cooler for $15.00! While my current mashing method produces accurate and consistent results it is a bit of work so for $15.00 I figured it was worth a try. I ran a test with water alone and preheated with 2...

I took two samples of finished beer down to a friend who can test for dissolved oxygen. This was a 5 gallon batch of American Pilsner that I bottled after lagering for 3 weeks in a secondary vessel. I purged with CO2 wherever possible and racked into a bottling bucket where I added 4.4 ounces...

I am bottling up an American Pilsner tomorrow that has been lagering at 40 degrees since the first of March. After pulling a sample and viewing through my microscope there is no yeast left in suspension for carbonating my brew at least not as far down as I took the sample. Should I suck up...

I have been using my well water to make starters with. It's not great water but it's not completely awful either. I don't brew with it but I figured it would be fine for starters. I always cold crash and decant prior to pitching Until now I have always added my DME to the water after it...

I notice quite a large difference in growth rates between Braukaiser-Sirtplate and C. White-Stir Plate when doing my calculations on Brewers Friend. If they were close I wouldn't sweat it but it does seem substantial. Help anyone?

For my 5 gallon batches I build larger than needed yeast starters and then save x amount in the refrigerator for future batches with the same strain. I am entertaining the thought of doing some 1 gallon test batch type brewing and wondering how brewers utilizing the technique mentioned above...

I have a Classic American Pilsner recipe in the works and am going to use 6 row, flaked rice and CaraPils for the grist. Can I do a single infusion mash with this or would it benefit from a low temperature rest?

Is the rate at which yeast die off linear between media (ie, smack pack, vile, harvested, extra starter yeast set aside for future use etc.)

I am curious if it would be beneficial to have a separate topic for "Water" in the "Home Brewing Beer" forums? The topic currently seems to get scattered amongst a couple other topics. It seems more and more brewers are discovering the importance of this ingredient in beer brewing once beyond...

I am making my first starter with Wyeast 2035 American Lager on a stir plate. This is step one of a two step starter that will be cold crashed and decanted between steps and before pitching. My question is when to cold crash step 1. Until this morning I had no activity in the flask but now...

The best way to describe this 5.5 gal AG Lager/Pilsner brewed the middle of July with: 10lb American Pilsner 1 lb CaraPils 1lb Flaked Rice .5 oz Horizon 30 min .5 oz Liberty 10 min .5 oz Liberty 5 min Mashed 148 60 mins @1.5 qt/lb Boiled 60 mins Saflager S-23 Fermentation temperature was...

I brewed an Amber Ale this Summer that for my taste turned out amazing. When bottling I realized I was short on corn sugar so I substituted with some rice solids. Probably not 50/50 but maybe close. The head on this beer is amazing. Thick and creamy with lacing like I have never seen. It's...

I brewed an American IPA and after a week in primary I hit my finish gravity plus a few points (1.017/1.014). I transferred to secondary and dry hopped with two ounces of pellet hops and air locked my 5 gallon glass carboy with plans to cold crash after a week. Ever since I dry hopping I have...