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I fermented at 67 +/-. Mr Malty called for a 5L starter and 2 vials. (I missed OG of 1.101). Rather than do that I went with the cake. Got another batch of beer out of it, too. I'm not sure that that's overpitching, but I'm not sure where overpitching starts.

I plan 3 weeks in the primary, 4-6 months batch-aging in the secondary. I don't have a thief, so hydrometer readings from a 6.5 gallon carboy would be tough. I guess I'm just hoping to hear, "happens all the time" rather than "sounds like a stuck fermentation".

Howdy, I know, I know, 3 days of hydrometer readings. I just wanted to know if it's possible or usual. I pitched 5.5 gallons of 1.085 barleywine onto a WPL001 yeast cake. It fermented furiously from hour 2 to about hour 48. The next 24 hours it slowed to a crawl. By day 4 the beer was...

I use 6.5 gallon carboys.

Made my first barleywine. I pitched about 5.5 gallons of 1.085 (missed OG of 1.101) onto a fresh yeast cake of WPL001. Fast bubbling in 2 hours. My blowoff is a 1/2" vinyl tube into a 16 oz glass 1/2 full of star san. It usually suffices. The next morning it had blown yeast and star san all...

Wow! This one's a crowd-pleaser. Nicely toasty/malty but with a good hoppy zing. Definitely the best AG I've done to date. I love it, SWMBO loves it. Not going to last...sigh.

If you're in the mood for hop madness this is a great recipe: https://www.homebrewtalk.com/f69/stone-ruination-clone-155771/ I'm drinking it right now and it's fantastic. It takes a crapload of centennial, but you can get a pound for $18.59 here...

I'm with you. I typically make a starter on Saturday for Sunday use, mostly because of time constraints. I never have trouble with lag time or active fermentation that way. I generally use, and need, a blow-off tube.

Interesting. There are MANY threads on HBT stating it's okay to let it go for days +.

That simple? Cool, thanks. I made 2 1-liter starters each in the 2 Liter flask. One I made on Sunday and put into the fridge on Wednesday. The second I made on Wednesday for Sunday pitching.

Howdy, I made 2 starters this week. A friend and I are going to split a 10 gallon Tripel. Mr Malty called for a 1L/1 vial starter for 5 gallons. As an experiment I made 1 starter of WPL530 and one of WPL550. Both were made with 200g of light DME and a pinch of yeast nutrient in a 2L...

I see what you're saying. Really. Maybe I'm just being dense, but if we all make our starters the same, the amount of CHO/L is the same whether we add 1 vial or 2. So if 1 vial will not produce the adequate number of cells for that amount of sugar, Jamil must be saying that making a starter...

Wow, argumentative much?

Um, yes, I did. And I know what Mr Malty says, I was hoping someone could tell me why. I seriously doubt that yeast growth and sugar utilization is a function of time alone. It's probably a function of initial cells, food, time, temperature, volume, pH, etc. I guess if I don't want to take...

What the hell are y'all doing with your burgers down there in LA?:fro: If a 2L starter will support x number of cells, and if we agree that each vial contains < 1/2x, and if we further agree that the cells will reproduce until the conditions no longer allow it, why will one vial not reproduce...

It's a barleywine, 6 gallons, OG 1.109. Mr Malty says 1.84 L starter (stirrer) with 2 vials. My solution is to brew a nice pale ale with the same yeast and then pitch onto the yeast cake. But my real question is, why can't I do the 1.84L starter and just wait a bit longer? Mr Malty says...

Howdy, Playing with the Mr. Malty yeast calculator sometimes gives the recommendation for more than 1 vial of liquid yeast for a starter. Other then decreasing the time to maximum number of cells, is there another good reason for this? Why not 1 vial and more time for cell propagation?

Very Nice! The next phase of brewing is becoming more critical. After a couple of brews you'll start to wonder how to make it better. I thought my first beer was the dog's bollocks despite leaving the pot lid on during the boil and the resulting off tastes. Now, I'm learning something with...

The hop additions were just clerical errors entering into BeerSmith. I changed it to 1 oz of Nugget at 60, 15 and 5 for 34 IBU's. Reset mash temp to 150. Sounds good. I need to experiment with this. Sounds interesting.

I have no problem adding sugar. It's still one malt and one hop. How's this: Recipe: Tripel Header SMaSH Brewer: Asst Brewer: Style: Belgian Tripel TYPE: All Grain Taste: (30.0) Recipe Specifications -------------------------- Boil Size: 10.90 gal Post Boil Volume: 10.40 gal Batch Size...