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I agree with the previous poster. You don't have enough time to chill and decant, obviously, but if you're pitching the whole starter, 30 hours should be plenty of time. A bit longer would be optimal, but with a lower gravity beer and with 1056, personally, I'd be surprised if you had any problems.

Yes, some people do that. I don't, but I'd guess two or three days in the fridge would work. If it's getting smaller, you could just wait it out. It will drop back into the beer eventually, though I can certainly understand if you're getting impatient with it. How long has the beer been in the...

1469 is a top-cropping yeast. It will develop a sort of "secondary krausen" after fermentation finishes. That's the yeast rising to the surface, which it does instead of settling out at first. That second krausen will be doughy--like pizza dough--and it will hang around forever. Professional...

If you are, literally, "a few points" (like, as in 2) from final gravity, I really doubt that you're going to get noticeable off-flavors by bringing your secondary up to room temp. The first 72 hours are crucial for temperature control. That's when the yeast replicate and consume the bulk of the...

So the beer is fine. I'm guessing that transferring it agitated it and got the yeast going again. It was down to 1.014 after 2 days and steady for a week. Given the high starting gravity, that's as low as I would expect it to drop. It's been on the hops 5 days, so it's going into bottles...

I suppose it could be the hops--Nugget and Willamette. See the OP: I'm asking "what people mean, exactly, by calling this yeast extremely clean and neutral." Obviously, I've looked around to see what people have said (including the manufacturer). My experience seems to be inconsistent. I'm...

My first batch never made it into bottles. 'Just followed a bunch of bad advice on that one. I just didn't want to drink it. The second batch was almost as bad. That made it into bottles, but it just tasted like you-know-what). After that they got better, but my extract beers were never very...

I guess I'm just wondering what people mean, exactly, by calling this yeast extremely clean and neutral. My original impression was that it wouldn't be imparting much to the beer in the way of flavor, but I've made 4 or 5 batches with it, and it seems to me that 1056 has quite a noticeable...

Okay, the spreadsheet says .6 ml/gallon should do it. I'll give that a try. Thx!

Oh, I know. I'm planning to dry hop this one, though, and when I do that in primary, I seem to be losing a lot of aroma to the yeast cake. But I'll leave it alone for a while, like you suggest. I guess there's no rush.

I'm going to be brewing a witbier tomorrow. The ph of our water is pretty high (8), and Brun Water is telling me my mash ph will be higher than desired (5.9). I'm pretty new to AG, though I have a few batches of darker beers under my belt. I've been adding a little lactic acid to the sparge...

Okay, I won't panic, then. I see some yeast is settling out already this morning, so I'll try swirling it back in it a few times over the course of the week if the gravity doesn't go down. Thanks for the words of wisdom.

I know, I know. I should have checked FG on this before transferring it to secondary. Mea culpa. This is my second AG batch. It's an amber ale. OG was much higher than expected due to surprisingly high efficiency and higher than expected boil-off rate with a new 10-gallon kettle. It was...

Yup, me too. I ALWAYS start with a blow-off tube. I get extremely vigorous fermentations, as a rule. The first time I used Fermcap-S, I figured I wouldn't need to use a blow-off tube anymore. As I was walking away, I had a nagging doubt about it and put one on anyway. When I woke up in the...

Yup, same here. I'd be up for three bags or so. I found the thread on the day they were dividing up group buy number 2....

You know, I've read the posts warning against this, but I've always been skeptical that it actually happens. Sorry to hear that it happened to you, but I'm going to be more careful about this now.... Just curious, though--what size hose were you using? As for your actual question...

'Just want to check that I'm doing this right. I have a mason jar with 60 ml of washed 1056 (and that's just the solids, not the water, which I'll be decanting). It's pretty well compacted (been in the fridge for a week). Mr. Malty seems to be suggesting that well-compacted, perfectly washed...

Interesting. Two aspects of the White Labs description of 380 would keep me from trying it, though: that it is "phenolic" and that "sulphur production is higher." But maybe I should try it on a smaller batch, like you're doing, to see whether these are acceptable to my palate.... Or even...

Hah, excellent point. Here's the bit I was referring to, though: "I use a glass gallon jug for storage. It takes a while but Star San will eat through standard plastic gallon jugs. I've had it happen and it's not cool."...

The Homebrew Finds website recommends glass jugs over plastic. It says Starsan will eat through plastic. I've never had it happen to me, so maybe I'm just passing along a myth, but that's what it says....