Search results

So what I'm getting from this conversation is that viability is a non-issue when it comes to making starters.

If this is the case why bother with a starter at all? Pitching 10 million cells into 2 liters of wort, is the same as pitching 100 million into 20 liters. It's going to ferment regardless.

Given that starter sizes for the average homebrewer range from 0.5 to 4 liters, and that all these calculations can vary by as much as +/-30% in the real world anyway. The numbers between the two formulas are not that far off from each other. The real difference, with regards to smackpacks and...

If that smackpack was frozen solid, I'd say you have zero percent viability.

Don't boil it for so long. I let my starters reach boiling then kill the heat, once it reaches the boiling point everything is dead anyway. Check out this link

I have found that if I have too much liquid between the plastic "cover" and the glass, the line becomes fuzzy. Try pinching the plastic cover down tighter to the glass with your finger while looking through the eyepiece, this tends to make the line more distinct.

Twice a day. Once in the morning while drinking my morning coffee, then again in the evening while drinking my after work beer.

Anything with a Samuel Adams label. :(

Hombrewing has come a long, long way in the last 15 years. These forums contain a wealth of information. Welcome back to "the sport". :mug:

Hi Josh. Welcome to the HBT community! :mug:

Sounds like your well on your way. Welcome to the forums! :mug:

Thanks for clearing that up.

Where does that say it takes 3 days to fully attenuate?

pretty weak...

How to make a starter :mug:

Still waiting for that quote.

You don't need to decant the first step if your pressed for time, but when you mix up the DME for your second step you should make the gravity a little higher to compensate for dilution from the liter of spent wort in the first step. If you mix up another liter of wort at a gravity of about...

+1 on the WLP007. I've used it on several APA's and they turned out fantastic.

A comprehensive chart of yeast strains

+1 to WLP007. Has the same flavor profile as WLP002, but with the attenuation range of S-04.