Recent content by brewthrough

Yeah, it's stuck at 1.029 for at least 2 days. I think I'll pitch some Safbrew Abbaye. Does anyone see a problem with this? EDIT: Also, when pitching, should I shake it to aerate or now that is partially fermented, it will do more bad than good?

Well, it stopped bubbling after some hours. :mad: Possible causes: - I crashed the yeast: I put the fermenter in a water bath (after fermentation started), since ambient temps were going to be 86F outside - I underpitched... - Fermentation is still going but not so vigorously Since...

Bem-vindo camarada! :D

Woohhoooo! It's bubbling like crazy! :D Thank you all!

Unfortunately I didn't use a stir plate. I was going to build one, since I have a fan and magnets, but don't know where I put them. Finally, I just shook the jar and let it sit.

I agree with you. My question is then: how does one calculate the final cell count from the amount of fermentable matter? There are calculators for starters, but they need the "Initial Cell Count" as input.

Fantastic! I don't have 24 hrs, but something between 12 and 16. Thanks for answering! :mug: Wish me luck! :)

Howdy! Lurker for a while and here's my first question. I've harvested some Chimay yeast from bottles. I've used a 1L(~1quart) [size of the jar in the picture] 1.044 starter (aimed at 1.040 but got a bit more). There's quite a bit of trub because I made the starter with grain. I was planning...