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Thank you guys! I will end up making a starter to save for later as I can't get all my ingredients the same right now for a second batch. Thanks!

Making a clone of Deschutes Mirror Pond Pale Ale (single hop cascade) My Wyeast 1187 smack-pack was expired so I smacked it and waited a day, saw some but little swelling. About 10 hours ago I pitched a pack of dry S-04. Now, 10 hours later, the 1187 is completely swollen. Since I was looking...

Hey all, I recently had a beer judge tell me that he noticed hints of wild yeast infection in a beer I made. I use a stainless steel fermentor (SS Brewbucket Brewmaster Edition) and wonder if maybe I need to use something to kill whatever yeast may be hanging on in the dip tube/racking valve or...

Hi Pkrd, I've used blowoffs many times. This is definitely not krausen, it's just the starsan foaming up because of lots of activity. Today there is no foam and less activity, hence the question. Should I swirl this or do something else?

Thanks guys!

Hey brewers! I pitched a starter of Wyeast 1272 American Ale II 36 hours ago to an all grain fat tire clone at 64f, bumped to 65 within 12 hours, 67 within 24, and is moving up to 68 now. It seemed to be bubbling faster at about 24 hours than now, with foam from starsan collecting on top of the...

Hi all, I made a starter for a 22 liter batch that was supposed to have an OG of 1.049 and ended up being 1.054. The starter had 210 billion cells and the estimated need for the higher gravity is 220. Is this going to mess up my flavor profile? It's an American Amber Ale and using Wyeast 1272...

Hey all, I made a 1.033 2 liter starter last night for Wyeast American Ale II 1272. I pitched the pack to the starter at 77f and left at an ambient temp of 77-80 overnight. This morning it's stirring away and an infrared thermometer tells me the starter itself is at 85. Is this going to stress...

Thanks Waldoar15, I just am trying to pinpoint where the protein chill haze came from in the last brew. I never had it before in 13 brews. :)

Thanks everyone! Just wondering, how many of you would think the crash and gelatin even necessary? This yeast drops clear on its own and I've never had chill haze before. Maybe it was a fluke on the last brew.

Thanks everyone! After that, mix in some fresh yeast or what do you think?

It's clear at room temp and goes hazy when cold. I haven't taken a hazy one back to warm if that's what you mean. Should I try that? If I transfer the Pale Ale to a glass carboy at 12 days, stick it in a 33f fridge for a week then hit it with gelatin, wait a day and then bottle, would that be...

It definitely looks like chill haze, are you recommending lagering in bottles or crashing and lagering a while before re-pitching, priming and bottling?

Hey all, I am 11 days into fermentation on an AG Pale Ale using Wyeast 1968 and I want to know how long I need to keep it at 71 to make sure I have no diacetyl problems before I cold crash it. I want to cold crash because my last brew with this yeast (1.069 OG IPA) came out clear as glass (when...