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I've kept yeast in the fridge for more than 12 months. A 14-month old WLP530 slurry got revived and I had a starter blowoff! It took 48 hours, a bit longer than usual on the stirplate. In your case, 12 hours is too short even for a fresh pack of yeast. I'd say give your starter some more time...

You can't test the temperature drop just by using water. As @bracconiere said, the thermal mass matters, so once you add the grains, it's likely you'll lose a degree or two at the most. I cover my mash tun with a blanket or sleeping bag for extra insulation. My mashes usually lose 1-2°F over...

I've done a "Belgian" IPA using WY3711 along with Mosaic, Citra and Amarillo hops. It was a great summer beer.

With your starting gravity, you can expect a final gravity below 1.030, which translates to ABV near 16%

Yes, you did calculate correctly. Your wine is at a bit over 14% at this moment. What type of yeast did you use? Perhaps your final gravity can go even lower.

So, this image will get you an idea how to read your hydrometer measurement below meniscus.

Thank God! I've been following your other thread and the silence made me feel nervous!

This looks fine! Decant, shake and pitch into your 1.040 starter. You may want to overbuild your starter to save some yeast for future batches.

My method is to mix xylitol plus priming sugar in a bottling bucket. You'll end up with sweet carbonated cider in about 3 weeks.

Thanks, I'll order some more M02 packs.

Thanks! So, I'm better off getting some more packs of M02 instead of mixing the two strains?

Hi all, I am about to press 10 gallons of apple juice. I am planning to make a dry carbonated cider without any sugar added to the juice. I just realized I only have one pack of Mangrove Jacks M02 cider yeast, which won't be enough for 10 gallons of juice. However, I do have some packs of...

That's a good point. I've been wondering about that as well and I've run some basic experiments to confirm the hydrometer shuts off on a flat surface. But how flat is considered flat enough, that's the question.

I have a tilt hydrometer. It shuts off when you store it either upright OR horizontally.

The batch on the left is 2 weeks ahead of the batch on the right. Most of the yeast has already flocced down, as you can tell from your picture, look at the bottoms of the two fermenters. There's a lot more yeast in suspension in your right batch and, hence, the colour is "milkier". The two...

It's not unusual for dry yeast to be sluggish, especially if you sprinkle it directly into the bucket. Did you rehydrate the yeast? What strain are you using?

I do 5.5 gallon batches on an electric stove top in Ontario.

Bitterness will age with time and become less apparent. Give it a few months in bottles or in a keg and it will taste better. You can also consider blending it with another less hoppy batch.

As Yooper said, did you check both valves: the CO2 tank valve and the regulator valve? Edit: I see you figured it out.

Yep, English ale yeast is done in 19 days. Rack, carbonate and enjoy drinking it.