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Thanks for all the good info guys. Yeah I am not trying to argue for any certain way, washing seems great cause you only need to do it once for each strain. It sounds like you can just use one jar to create more via a starter if you want; as long as you keep temperature/sanitation seriously to...

My clone is darker and slightly maltier (how I like it, not true to the original) but it is certainly lighter than the oatmeal stout. Although the stout is made with the same DME and the specialty grains overlap in one place. Haha, you got me. Although I am shooting to make a perfect beer...

Would it really make much of a difference if there was a slight amount of the oatmeal stout in the bottom? does the trub infuse off flavors? I have never washed yeast before, so maybe its easy, but it seems like pouring the wort on the old yeast cake is wayyyy easier. I'm pretty sure I'm...

So I have never transfered beer from a fermenter and poured fresh wort on the yeast to ferment again. I have a oatmeal stout that is about to finish fermenting via Wyeast 1084 (irish ale) and I am going to brew a Nut Brown Ale (modified Newcastle clone.) Would it be better to reuse this...

Admittingly I have topped off with tap water (I even posted about it a few mins ago, but I was saying I soak the facet in no rinse before using it for good measure as I think the problem is more there than your city water supply) Yeah its very nitty, but I'm just saying it exists. Full wort...

I formerly used rinse sanitizer (beer brite, I think its sodium carbonate and sodium silicate) and it worked for the couple batches I made with it. Although when I think about it, when you rinse the sanitizer off you have a slight risk of contamination (unless you use boiled tapwater to rinse or...

I have no idea who is right in the argument of 1 liter starter vs 1/2 liter. Or even about whether to use a secondary (I do btw, but the main reason is to clear up my fermenter so I can use it again) but you sound ridiculous when you say "don't even (ever?) call me a liar or a fool" Who...

For good measure I soak the facet head in no rinse sanitizer before using the tap. I trust the water, just not the final pipes.

ahh, now I see the option on the MrMalty calc, pretty well thought out application. I'm surprised it doesn't give you the option to say how many yeast cells are in your liquid yeast vial. Wyeast and Whitelabs have different sizes (e.g. activator vs propagator.)

The more important thing from what I have read is that the starter wort is around 1.04 OG. Seems to be the unanimous ideal OG for growing your starter. you can always take a hydro reading to see where you are.

Well, it says no rinse and fragrance free. So I can't imagine it would do anything noticeable. I mean it made for use with food so I wouldn't worry about it. Starsan is a acid sanitizer. This is a base, like lye (remember fight club?.) Though lye is used in the food industry. When diluted it...

Thank you very much for that explanation. You went above and beyond! I had "simple starter" selected when it said 1.79 liters. If I change it to "intermittent shaking" it goes all the way down to 1.03 liters. That sounds too low now (my views have 180'd lol)

Hmmm, I was under the impression normal starters took 3ish days. thats why I assumed this thread was going to be about a mini starter. using the mrmalty calc, I put 1.055 OG and 5 gallons of Wort. It says I need 1.79 Liters of starter, isn't that a bit much? like will the yeast go through that...

Hey guys! Quick preface: I have 5 successful batches under my belt, but I have never pitched from a starter before. I use the Wyeast smack packs. I know that wyeast says it's acceptable to use them directly in 5 gallon batches, but that HBT advises making a starter. After work today I'm...

I actually think this is a bad lmgtfy. The top link goes to HBT with a similar topic where the OP states "Cant find much info with my Google-fu." and no one gives him a straight answer.