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That's an awful lot of work to stretch a vial for 3 batches. I agree with gold diggie. Just make a larger starter and harvest a mason jar worth before pitching into your beer. You can easily get 10 generations out of a single vial (i wouldnt recommend gojng more). Here's it easily explained...

Check out this link... https://www.homebrewtalk.com/entries/yeast-harvesting-novel-approach.html

What kind of roasted barley did you use? Also do you know what the lovibond was for the roasted barley?

I'd like ur list if possible. I really like ur stand. Since I can't weld this looks appealing.

I had the same thing happen to me at first. You are correct that co2 is getting under and pushing out the medium. Solution: Put your slants on less of an angle when making them so that the agar slant starts on the bottom corner of the vial and extends up. Haven't had a issue since.

What's ur thoughts on the king kooker? Could it support two keggles at once? Does it seem like a quality product?

I'm pretty sure the percentages apply to LME, not all grain. What I did is follow his directions for doing all grain and the shown amounts of specialties printed in the book. I then calculated the new percentages of malts and scale the recipe based on those.

Wouldn't it be over attenuation not under attenuation? Seeing how it would continue to convert until denature? That is if there were still active enzymes....

If you mash for 60 minutes, the mash out step is almost pointless. For a 60 minute mash, all enzymatic conversion is complete (unless you use +50% wheat or mash really low like 146F). When you run off and start to boil it stops all enzymatic activity, so after a 60 minute mash all conversion...

I've made two darker beers recently, a English Mild and a Dry Stout that have both had a smokey off flavor. The only common grain used is Marris Otter as the base grain. Other than that I used roasted barley in the stout and pale chocolate in the mild. I used Wlp002 for the mild and wlp007 for...

Would WLP002 work ok for this recipe?

Do you add it to the mash or boil?

Ever brew this?

I'm not really looking for a brown ale. I've made both of those styles before. Im looking for an amber ale, one with the slightest hint of roast but very subdued.

Do you think it would taste like a porter even at those small amounts? It's about 6oz roasted grain in a 11 lb grain bill. I don't want a sweet American amber. I want a very slight roast character, that's easy to drink.

I agree with you on second thought. What if i keep the pale chocolate the same amount, but drop the brown malt and chocolate malt? Replace them with crystal 120 or special B? 7lb Pilsner 3lb Maris Otter .75lb Crystal 40 2.5oz Pale Chocolate - 200L 4oz Crystal 120

I am planning to brew an Amber ale this weekend. The recipe i came up with is: 63% - 7lb Pilsner 27% - 3lb Maris Otter 6.6% - .75lb Crystal 40 1.4% - 2.5oz Pale Chocolate - 200L 1.4% - 2.5oz Brown Malt - 65L .5% - 1oz Chocolate malt - 350L .5oz Magnum - 60 Min .75oz Cascade - 10 min...

Was it frozen? Fresh? How much did you add?

How much raspberries did you use?