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Refer to instructions on back of PBW can.

Try using fresh sweet corn in the secondary like a fruit, or use masa powder (ground corn). That should give you a corny flavor.

Don't strain! Rack to secondary on 5 lbs of strawberries.

I'm no expert, but meat curing and smoking are two different processes. From what I understand some people are curing meat in what looks to be a temp controlled freezer. So with some good cleaning and airflow control it might work.

You shouldn't be worrying too much about volume. You should be going by gravity to determine volume.

The first guy had convictions and few facts to back it up. Same old numbers that the web uses. The second guy said that biomass is biomass. The yeast is going to do what it does with a few or a lot. I agree that too much biomass may send chemical signals to inhibit growth (I have no idea, but...

Unless you are pitching an insane amount of yeast it should not affect flavor and consistency. For consistency you should be watching your temps and terminal gravity more than worrying about over pitching.

In your case, you won't need to worry about too much yeast if your pitching on a cake. Even if there were such a thing as over pitching (this would have to be an astronomical amount) you would simply have to give your beer the time and temp to flock out.

Check your vessel for a leak, this has happened to me.

The microbiology is simple. Take your original strain and split it up. Grow that for a few strains and add 1 vial of frozen. If you do it right 1 vial will last for years.

Put in fridge, decant a day or so before brewing, add 1 liter of 1.040 wort and pitch when ready. I have had yeast in my fridge for 1 year (in a sealed mason jar) and it worked perfect.

We pitch almost everything at 20 degrees Celsius then raise or lower as required. This won't shock the yeast and will allow it time to start fermentation. This should prevent too much of a lag.

Fast fermentation has a lot to do with the viability of the yeast not the cell count. Those calculators online are useful tools but are no means the rule. Over pitching causes no problems at all, if its within reason. Small starters, even for ales is a good process step for quality beer making.

Sorry, i did not read all of the posts because they are too long. If all you want is an estimate use the Internet. If you want to know for sure buy a microscope and a grid and count them yourself. Those sites tell you what you need, not what you have.

Wow that was a typo and accidental send. The word was asinine! Soooo the comments are stupid. I'm thinking something like an oyster stout. Use the dehydrated placenta (it's sterile). I would totally try that. Again sorry about the accidental send:)

I could only

I have never had a corny last 1 month.

Dishwasher then starsan. Clean then sanitize.

Nope, your right. I just checked

I say 1/2" because the 3/8" gets really stuck to the airlock.