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I am getting into washing and storing my yeast cakes. I have had success in simply decanting the yeast cake into a sterile growler with sterile water, then waiting 20 minutes for the trub to settle. At this point I decant the middle and top portions of the yeast into a new sterile growler and...

I just switched to a corny keg system and life is good. Well, sorta. My basement stays around 68-70 F year round, which is good for fermentation but bad for serving temperature. Alas, I do not have a beer fridge. So, to have the adequate amounts of CO2 at this temperature, I calculated...

I apologize if this question was already covered, as I didn't get through all 20 pages. But, my false bottom hold two gallons of water under it. So, if I stick to 1-1.25 quarts per pound of grain, then the top of my mash will not be submerged in water. How much will my efficiency be hurt if...

I use those in my lab. They are much cleaner than anything you clean at home. Work up a good starter and store yourself a lot of healthy vials of yeast.

2 oz Columbus (14.5%) 2 oz Centennial (9.7%) 2 oz Amarillo (6.9%) 2 oz Cascade (5.4%) 12 lbs American 2-row 1 lb Crystal 60 1 lb Crystal 20 2 lbs Light DME 0.5 lb honey Wyeast American Ale (1056) What do you think?

I am trying to use the terms correctly; not sure where the confusion is. CO2 is released during both aerobic and anaerobic respiration, but when fermenting (anaerobic) CO2 and ethanol are produced. So, when we observe a starter as 'going', it could be either aerobically or anaerobically...

I guess that is the question. What do you mean by 'going'? Aerobic growth while aerating or once the yeast start fermenting?

I have a beer at about 1.090 OG that is stuck at 1.022; I'd like to get it down to 1.015-1.017 if I can. It is in secondary now, and I have rinsed and stored the yeast cake. Can I use this yeast to re-pitch and get the gravity down? What is the best procedure for this? Can I simply add...

Nice video! Question though; maybe this is more theoretical than practical. I thought that yeast that have undergone fermentation are not as healthy as those coming out of an aerobic phase. Thus, why we have to aerate our wort so well. This gives the yeast time to grow and become healthier...