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I am harvesting from yeast cakes and am on 5 still going strong. I have a 004 and 001 that I am on gen 12 and 11 with and they are still great performing awesome.

I have done about a year with a 001 and 005, honestly didn't notice a difference after the starter.

Spray plastic wrap with starsan and put it over mouth of carboy... I do this with every beer and have never had any issues.

I keep WL001, 090, 004, and 002 on hand at all times. Just wash the cake and store in half pint mason jars. Been doing this for a few years and I love it. Bought 2 vials of each over the past year and I brew twice a week.

Doesn't look infected, just looked like a lot of trub brought up by co2. How taste /smell? That will be your best indicator.

Roger will try the fan running continuous. The probe is in a shot glass full of water mid way down the chamber. Same thing I have for keezer.

Ya I have a small 4" fan but only runs when compressor is running. Would have it go all the time make a considerable difference you think?

Hey fellas, Finally pulled the trigger and built my ferm chamber. Nothing interesting about this one except the repurposing of my brew shelving. It was a mastercraft metal shelving unit that I insulated and covered with plywood. Used 1" R-5 and 6 tubes of acrylic and silicone caulking. The...

I sany up a piece of cellophane and place on Carboy. After about 6hrs it's stretched inwards and makes a nice seal. Never had an issue

I am ashamed. You guys beat me to it haha. I had my eureka moment as soon as I posted and wasn't able to delete before you helpful fellas responded. Thanks for not ripping in me. All is well haha

5G Low abv stout brewed on feb 6. With washed wlp004 and a 1L starter. Temp controlled at 68 for first 3 days and has been sitting at 70 for the remainder. OG 1.040 Looking for an FG around 1.010 Racked into keg to free up a Carboy today and plan on letting it sit for another few weeks at...

Great post man very interesting.

"Over pitching can decrease the lag phase, but each individual cell will not be as healthy at the end of fermentation. Although a brewer may find it reassuring to see fermentation activity within one hour, it is not the optimal condition for the yeast" - Yeast 'a practical guide to beer...

Expect nothing really. When you racked it you agitated some yeast and they make a little co2 that brings **** to the surface. If it's infected usually pretty easy to tell. Just google infected beer pics and you will get a good idea. Looks like a fine batch dude.

Please post a picture of your Carboy with a big inflated dong bag on the top of it haha!

It's most likely just yeast that had flocculated and been brought to the surface by CO2. All is well man

warm it up to about 74F and give it a swirl to get the yeast going again. not sure it will get you 8 points but should help a bit. what yeast are you using?

9 lbs Pale Malt (2 Row) US (2.0 SRM) 1 lbs Caramel/Crystal Malt - 60L (60.0 SRM) 1 lbs Victory Malt (25.0 SRM) 8.0 oz Chocolate Malt (350.0 SRM) 1.00 oz Willamette [5.50 %] - Boil 60.0 min 1.00 oz Goldings, East Kent [5.00 %] - Boil 15.0 min 1.0...

Thanks for the response. I had a similar issue yesterday as original poster. I did the whisk and leave method. My 'stuck .018' is now a .009 which is roughly where I had expected it originally

Am I to understand that if I cold crash, then rack into my keg that sample with have had less chance to get rid of CO2? FG will read a bit higher?