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So I've played with the numbers and malt ideas and I'm leaning towards 7 lbs Munich 2lbs Vienna 2 lbs Pils 1 lb biscuit (keeping it in there) 0.5 lb caramunich II (63 degrees L). I've always wanted to try Vienna malt and never have. I've used Munich plenty of times and have liked the results...

Awesome. I was thinking about the need for all German malts too. I didn't think my recipe made much sense with US and UK malts in their. I'll play around with some of these ideas. Keep them coming!

Is Munich breadier than Maris Otter?

I would like some input/advice on my recipe. It's basic but I'm sure it could be tweaked or improved. I'm going for a breads/biscuity Octoberfest. Style: Octoberfest Batch size 5 gal. OG 1.056 Fg 1.014 SRM 12.8 4 lbs Pale 2 row 5 lbs Maris Otter 1 lb Munich 10 1 lb Biscuit malt 1 lb Caramel...

It looks like I need 98 ml of yeast to repitch, which is what I have in each jar. I just ordered a stir plate and flask...I guess it'll wait for my lager in a few weeks.

I do seem to have some in there. I'd ideally like to make a starter, but the consensus seems to be pitch the whole thing. This was my first attempt at washing yeast. How much should I pitch into a starter if I chose to do that?

It could be three things: yeas rafts, CO2 bubbles escaping, or an infection. There is so much alcohol in Pliny that I doubt it's an infection. I would have weighted the hop bag down a little though.

I'll probably direct pitch one of these mason jars with a blow off tube attached. I need to read the Hefeweizen thread again to make sure I get the profile I'm after.

That's what I was thinking.

How do you keep the stir bar in the flask when pitching a starter from a stir plate? Screen? Strainer?

That's my gut inclination too. I'll probably pull some of the yeast and just pitch.

My OG is going to be low to average- it's a Hefeweizen- 1.052 is the projected OG.

Would you still make a starter if using one of these washed mason jars from last week or just decant/ pitch directly? I'll be brewing next Saturday which means the yeast will have been in the jars for 12 days.

I'm just going to be transferring with an auto-siphon to my fermentor. I don't have a valve on my kettle. I'm hoping to reduce the grub tat gets into the fermentor.

Thanks. I'm going to try it out next weekend with my hefeweizen.

Should I take my immersion chiller out before I whirlpool? I found that when I pulled the chiller out, it disturbed a lot of my cold break.

I whirlpooled for the first time on my last brew. I had a great cold break, but still got most of the old break in my fermentor somehow. I was whirl pooling manually with a spoon. I feel like every time I tried to slowly stir the wort the cold break mixed right back in. Can you guys give me some...

Ambient jumped to 67 today. Super active fermentation seems to have subsided. I'm sure it'll be fine, but I want it o be awesome. Fingers crossed.

Yes. The yeast has probably just reproduced and is going to town on all of that sugar. You're seeing it cloudy because there is so much yeast doing its thing. Don't expect to see clearing until about 3-4 weeks. Then you'll still have to wait and lager it further. What temp are you fermenting at?

I currently have a late hop IPA fermenting with a huge starter of 1056 going. It's been a vigorous ferment so far-3 days pushing krausen through the blowoff tube. The ambient temp is 65-66 degrees consistently. Is this too high and will it produce any off flavors? I haven't used 1056 before and...