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A heed of warning, beware of Miss Information. First, of all I dispute the statement that conicals offer marginal value at the homebrew scale. While I do not have a conical myself, there is a reason that there are employed at every professional brewery. They are easy to clean, can dump unwanted...

First, if the yeast starter is 900 months old, you may not reach full attenuation. I would pull the carboy out of the fermentation chamber and let it warm up. Since you have attenuated approximately 2/3 of the way through, risk of off flavors are minimal. The warmer temperatures should spur...

When I brewed it, mine ended up at 1.010. I used the Wyeast 1272 because, in an interview with Spike on the Brewing Network, he said their house yeast was the 1272. Im getting ready to brew this for the fall. I can't wait!

I constantly take expired yeast off of the LHBS's hands. I usually do a 2 l starter with 2-4 vials of yeast, depending on what they had. From there, for ales, I will do a low gravity beer, under 1.045. For lagers, I will usually step it up again before doing the same process. Ive only had a...

With a stalled out lager, raising the temperature up a few degrees will often encourage the yeast to continue fermenting

Watch the fermentation with this beer. It will tell you when to raise the temperature. As the fermentation starts to slow down, the krausen will start to fall, that is the time to add heat. Personally, with this style, ill ferment at 60 and not add any sugar in the boil. When fermentation begins...

Brew a helles and use the yeast cake to pitch into the maibock.Thats what I do to get enough yeast for a 10 gallon batch of maibock.

I made an American dark lager.. its fermenting right now. It was: 80% 2 row 15% rice 5% carafa II

I would be worried about longer term survivorship of the plastic flasks. Much like plastic fermenters, i worry about them scratching and harboring bacteria, though im not sure of durability of what you are wanting. I personally do starters in old growlers or in 2800 ml flasks. While the flasks...

Personally, I would avoid a hefe strain because they only handle short times between repitching. I wouldnt take an english strain, you already have nottingham. I would take an american strain, as I am not a big fan of 05. I have been a big fan of the san diego super yeast lately, and that would...

This is my go to Belgian yeast. With my experiences, I start it the mid 60s and let it ramp up. I think the flavours will vary more so with the beer. For example, I brewed a belgian blond and triple from the same batch, just added water to the blond to bring the og down and I pitched both beers...

Pacman from Rogue is harvestable, but make sure its not from a beer that is filtered. I don't remember which of the Rogue beers you can harvest from, but it says on the bottle that they are filtered. Although, my go to IPA yeast is a kolsch yeast, does wonders for IPAs.

Although if you want to carbonate AND cork, you could use large belgian beer bottles

6... not enough Slykwilli Ill take yours

If your going for an IPA this is what I would do for an all grain recipe: basemalt munich in the 20 L range crystal 20 20 ibus bittering at 60 min 20 ibus at 15 20 ibus between 1-5 minutes left

I don't see why he wouldn't, when he was in the Longshot for his weizenbock he was on the Jamil show and gave his recipe.

I posted earlier about my experience about WLP029, but i just brewed a kolsch for my wedding and this ferment was the first time I had observed the sulphur smell and I ferment my kolsch at 63. As a caveat, I brewed 5 gallons of cream ale for a yeast starter for 10 gallons of kolsc, and this was...

I just finished fermenting a 10 gallon batch with wlp029 and I got some sulpur production around days 2 and 3 of the ferment. I have used it several times before and this was the first time I noticed the sulphur smell. I have also used the wyeast version of the kolsch and did not notice any...

If you have the ability to ferment cooler, 62-65, and I would recommed WLP007 German ale yeast. I've been brewing alot of kolsch lately, and that seems to leave a crisp, lager like characteristic. The Wyeast kolsch strain, if your a Wyeast guy, is not comparable. the White labs strain has a...