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"For all-grain, I use it for the pre-boil gravity, and then adjust my hop additions based off my efficiency." I never knew that. Interesting.

Yeah... all extract... 5.75 lb LME Pilsen Light 1 lb chocolate specialty 0.5 lb Caramel 120 1.5 lb cane sugar 2 oz kent goldings 1/2 pack of US-05... yes, 1/2... my other similar brew minus the chocolate is doing fine. This one... meh... So I will have to check it to make sure.

Is it pretty much OKAY to estimate OG from the ingredients with an online calculator? I have a hydrometer but am too lazy to use it... not that it is difficult. For my current batch, I am unsure by the slow activity... so after 2 weeks I plan to take a reading... but I have no OG. Still...

For a half a pack of US -05, how much dextrose and water and time is ideal for a starter? I only ask because I used half in 7 ounces of warm water with a scoop of dextrose... for 45 mins.

Just wanted to know if anyone has any thoughts on this before I undertake such an event.

Thanks... for the yeast starter... I did use dextrose and the temp was actually 80. Although... I used tap water... so the chlorine probably was not the best idea for the small starter. Thanks for the tips. This hobby is great... there is always something new to learn.

Great to know. Thank you.

It is a simple recipe... 1) 6 lb of pilsen LME, 2) 1.5 lb cane sugar, 3) 0.5 lb carmel 120, 4) 2 oz kent goldings and 5) 1/2 a pack of US-05 that was started in warm water with corn sugar and let sit for about an hour. The other batch used 5.75 lb lme, 1 lb of chocolate, 0.5 Caramel...

Double post issue.

Luckily I have a temp controller for my outside garage fridge. And since I live in Florida, the heat in my garage is above 80 for most of the year, so the heat rise is not hard either. Thanks for the feedback... my ultimate thought was adding a bit just in case the temp change doesnt work...

What are the effects of under pitching? Both buckets were full go with activity. I started at 68 for 5 days then upped it to 72 this week. But my thought is... if people grow yeast from beers to get the exact strain, then why would this be much different? It will just take longer thats...

Good point and thanks for the pointers.

I wish I was there. On that subject... are there any good write ups about yeast taste tests?

So now we can't eat what this says? "diacetyl (DA), an ingredient used to produce the buttery flavor and smell in microwave popcorn, margarine, candy, baked goods, and even pet food. It is also created naturally in fermented drinks like beer, and gives some chardonnay wines" I'm sure the...

Okay. I have been reading up on these Belgian yeasties and I see a common response that the gravity gets stuck, so it requires longer wait time. Any thoughts on that? Or do you just raise the temp until you hit FG?

I had an idea. :tank: What if, an impatient brewer decided to speed up the slower process of reaching final gravity from a Belgian yeast like WLP 570, by adding some US-05 to the batch after 2 weeks? Would this speed up the time to get to final gravity? Since US-05 is pretty neutral...

So, I wanted to brew my remaining ingredients so I could go buy some more. Problem was, I have enough LME and hops for two 5 gallon batches but only 1 pack of US-05 yeast. So.... as you can tell, I split the yeast, started them in warm water with corn sugar, separated... while I was...

So today I picked up my ingredients to make my Belgian Ale. I was meaning to get the WLP 570 Golden Yeast, but as I was ordering i drew a blank. I ended up getting Safbrew S-33... was told it would work. Later I read about it and realized that it is not like WLP 570. So, my experimentation...