Recent content by joe21

I used 1 smack pack of wyeast Belgian abbey in a 2L starter using the "shake method.". I had an OG of 1.090 ( I was aiming for 1.085 but messed up on my measurements of LME). I did a 5 gallon batch in a 6.5 ale pale and within 24 hours it had blown the fermentation lock and the top of the bucket...

It isn't clear to me what you are going to do with this information or why it is useful to spend time n a pretty detailed survey. What question are you trying to answer? University-based research is usually conducted with approval of an IRB. I don't see this here, which makes me suspect.