Should I pitch the yeast closer to the fermentation temperature? How do I determine how much yeast I will need? Every recipe I have seen said to cool the wort to below 80 and pitch the yeast.
I am a new homebrewer too and I had a similar problem with a Bourbon Vanilla Porter. I know it fermented at too high of a temperature producing the "off" flavors and it was too much priming sugar at bottle producing the overcarbonation.
What were you brewing? I really suggest reading...
This is what was left of the washed yeast I added to the starter because it wouldn't fit in the flask. I had over half a pint of washed yeast in the jar. I don't see any difference in layers other than the thin liquid film on top, this has been settled for 2 weeks. Oh and it blewoff again today...
Hello and thanks for reading, I recently brewed using washed yeast and a yeast starter, my first time doing both. The yeast is Wyeast 1056 American Ale, I pitched it at 80 degrees into a glass 6 gallon carboy and controled temperature using chest freezer with a Johnson Controls Digital...