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So I transferred my IPA to keg Christmas day and left some beer on top of my yeast cake and put the air lock back on. It's been sitting in my fermenter for 11 days at 40°. Just got back into town last night. Would I still be able to harvest that yeast and use it for future batches? The beer I...

Yeah man this yeast is very quick. Hit FG just under 4 days added dry hops and needs some time to clean up the beer so I'll check again Xmas Eve.

So I am almost 48 hours into fermenting a NE IPA and this being my first time using this yeast so just checking to see if my temps are right. 64 first 24hrs 67 24-48 hrs 70 48 until finished I am thinking of maybe 72 the last day or two before I cold crash or is 70 a good temp to finish...

So I went against common wisdom and tried something I read in All-Star homebrew book. Lager finished in just under 3 weeks no buttery taste and very clean lager taste. About to throw my hops in!

Ok I will stick to the plan of 3 weeks lagering and then dry hopping thanks!

So i'm on a huge IPA kick as of late and decided to try a IPA lager. It is 2 weeks in with a week to go before I diacetyl rest. Does that lager taste come from the lagering phase or can I just skip that phase with the understanding that it will not lose the fruitiness that it would lose from...

Only competition here is with my taste buds lol

Here is my plan for this: BIAB OG: 1.047 FG: 1.006 IBU: 7.5 SRM: 4.9 2lb 2oz: Wheat malt (Ger) 1lb 4oz: Pilsner (Ger) 14 oz: Munich Malt .5oz Hallertauer Mittefrueh @ 15 min 8oz Raspberry @ 10 Min 1g Coriander Seed @ 10 Min 11g Sea Salt - Pitch lacto 5335 @ 95 degrees for...

I was going to use wlp029 which has 72-79% attenuation and with the gravity I have gigayeast which online it is saying 78-82% for medium gravity beers. Figured if I get a starter going tonight and pitch it on Sunday I should have more then enough to get it fairly dry with only a 2 gal batch.

Yeah I figured if I toss it in worst thing I will have is beer :D

So I am trying to minimize my $$ on this small 2 gal batch. I have some Vermont ale gigayeast I harvested from a recent brew. I am wondering if anyone has used it for a Gose since it is very fruity?

I have read of others dry hopping during the lager phase only why I asked. Will just add the 7 days for dry hopping after lagering. This being my first lager should I dry hop at 50-55 degrees or after lagering can I cry hop at temps up to 70?

So doing my first IPL and I'm curious what everyone's take on dry hopping a lager. Should I drop the hops in at lager phase and let them sit while the beer lagers. Or after lagering add a 7 day dry hop phase?

For 4.5 gal batch had 5 oz at 10 & 5 of boil then 5oz at dry hopping.

Question on mango's at secondary. I have my DIPA dry hopping already and the plan was too place the mangos in the last 3-4 days of dry hopping. I will be racking to a secondary for the mango's and I am curious if I need to add more hops to my dry hopping since the mango's will likely restart...

So the solids finally fell this morning yeast looks healthy no gray yeast on the bottom decanted and pitched. I will be picking up some yeast on the way home today as a backup incase this one doesn't work. My first attempt at a yeast starter so we will see. Transferred to a smaller container...

So I have got this after transferring my starter and throwing it back in the fridge yesterday.. I planned on using it this morning. Is this layer on top normal or should I decant it and only use the bottom cake? Also the cake on the bottom looks fairly small.

Yeah gonna use it tomorrow thanks just wanted to make sure!

That yeast is quite old was it shipped warm as well? Likely you have a very minimal amount of live yeast. I personally would just grab a new yeast from lhbs and pitch that instead. I'd rather spend the $7 and save myself from having to throw an entire brew away.

I assume you used DME to get the yeast started? If not use this calculator: http://www.brewunited.com/yeast_calculator.php and here is a video to make a yeast starter http://homebrewacademy.com/how-to-make-a-yeast-starter/