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With 1318 The krausen tends to stick around even after it's done. I've had it finish at 1.018 with similar og, so depending on malt bill and mash temp it could be done.

Yes, to both low cell count and low flocculation. I was also thinking the starter "beer" from the first step shouldn't matter much. It just seems like chilling and decanting is the standard procedure, so I was wondering about that. Thanks guys.

The question was about stepping up without decanting, and if it will affect yeast growth. I myself understood what I was saying ;) But someone would need to try it and do a cell count to really know. Which I doubt anyone has...?

I need to do a 1L starter and step it up to 3,5L but I don't think I'll have time to chill and decant between steps. So can I expect normal growth if I just dump 2,5L with 350g DME on top of the finished 1L starter, which would result in 3,5L at 1.037?

Here's a few interesting recipes, if you haven't found them already: http://www.candisyrup.com/recipes.html

Don't dump without tasting. If it's mlf it could turn out delicious. I recall that the malolactic bacteria eats the malic acid and turns it into lactic acid, so maybe it doesn't affect gravity readings? I think mlf can take some time, so I would let them sit and judge by taste if it's ready (or...

This is just speculation, but I'm thinking: OG 1.088 + high mash temp + low bittering (10 IBU?) + low attenuating yeast + low carbonation = overly sweet beer for my tastes, even with 100% pale base malt. But it depends on what you want of course...

If I remember correctly, ppm = mg/liter. Or close enough for our purposes. Someone correct me if I'm wrong...

"More is more" ;)

The priming sugar would affect the fg reading. Was the reading taken at room temp? What was the bottling volume? If every gravity point yields 0.51 volumes co2 (according to braukaiser) and you take into account residual co2 from fermentation, you're still looking at a total of around 5 volumes...

I wonder if a forced fermentation test-sort of thing would be helpful? Open one bottle, put some foil on top, keep somewhere warm and swirl it often. Then you can monitor the sg to see how low it goes. Use that information to determine if you have potential bottle bombs. Just a thought...

Your sg can potentially go down to 1.000 again (or even lower). 1.008-1.009 + priming sugar sounds like the recipe for bottle bombs to me. After racking, there might have been so little yeast that 2 weeks wasn't enough to fully ferment the top up juice...

I don't use dry yeast often, but I can state as 100% fact that the way I do it is the best and only way for me and probably everyone else. At least until I find a reliable random internet source that convinces me otherwise. Then I'll change to that, and everyone else should too. I haven't...

Too late :)

Baltic Porter is a lager. Around here at least. http://www.bjcp.org/2008styles/style12.php#1c

Ok, so it's not that different from culturing sacch. Just got unlucky with the moldy looking spot. Except if it's a yeast (or whatever) particle that got stuck up on the side from the swirling, and developed its own pellicle...? But thanks again. If not this one, the next try will work out and...

Thanks guys. I'll see if it turns out usable. I can always start over if it doesn't work out. A good reason to go buy some more beer ;) A couple more questions though. When you're making a sour starter from bottle dregs, do you start small and step it up, or pitch straight into your 800ml...

I'm not picking up anything moldy about the smell. Smells like a lambic to me. The liquid itself never looked suspicious, so maybe I could figure out a way to transfer the starter to another container without it touching the spot on the side. Give it a small amount of stronger wort to chew on...

I'm attempting to grow a culture from two bottles of Timmermans Lambicus Blanche. I'm just not sure if the starter is ok, as I don't know what it's supposed to look like. Pics are not very good, but what do you think? I started it five or six weeks ago with about 200 ml of ~1.020 wort...