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pitching more yeast would be the standard way to do this, especially since you are pretty sure you racked it early. you should probably use a yeast known for vigor or maybe even one of the wine yeasts.

Gotcha. This would work, but I agree that you'd be doing yourself a disservice not to do a proper starter.

no. dead yeast is dead yeast. you won't get enough cells out of it without laboratory-type treatments.

Assuming you properly cared for the yeast after you bought it, the store you got it at may be willing to replace it for you, since it would seem that the abuse happened pre-consumer.

the sad truth is that you're taking a lot of risks using a starter that has had that long for baddies to take hold (no starter is truly sterile) and will have such a pitiful yeast count. I really encourage you to get some new yeast. Are you willing to risk the waste of the labor of a brew day...

I'm thinking of revising these docs in the near future. If anybody has taken the initiative to make any additions or fixes, I'd like to try to incorporate them (assuming the new data came from somewhat reliable sources!). Please PM or post if you've messed with these at all. Thanks!

if the SG did not change, your yeast is 99% certainly dead or completely inactive. you need new yeast if you don't want to waste your batch.

did you wait for the smack packs to swell? sounds like your yeast was hosed before you even pitched it. better find a substitute ASAP. :(

if you see an active krausen, keep swirling till it falls and is finished. you don't have to, but it will be of some benefit. once the krausen falls and the yeast has flocc'd, dump the 'beer' and step it up.

+5 pilsner +5 dunkelweizen +5 neuro fuzzi 21,086.5

I would probably start by brewing a low gravity wit and adding apple flavoring and some acid blend at kegging time. You aren't going to perfectly clone a beer like this on the first try, but it doesn't seem to be all that complex flavor-wise.

Either gusher infection, overcarbonation, or some mentos were slipped into your bottles.

Those are probably too big for secondaries, at least I would personally be concerned about a bit of oxidation. CO2 production in secondary is very low, and is mostly due to outgassing of CO2 that's already dissolved into the beer. Depending on what styles you're brewing, I'd forgo the...

no direct (or bright indirect) sunlight. other than that, RDWHAHB. you don't need to treat it like a cave fish, or jeapardize your relationship with your wife over it :)

on the other hand, if only one conaminant made it in (as it surely did), you'll have that colony to pitch in your precious wort... if you let it go, make sure to taste the starter beer to see what took hold, and that it's something you want to make beer with.

welcome. now it's time to brew some of those styles you like! get a couple beers in the pipeline.

haha! I have 3 girls, ages 1, 3 and 5. I still get a brew done without much interference. they like doing little parts of it. I do have to shake the busted up crayons out of empty carboys now and then before I use them. Just part of the sanitation procedure now. Congratulations!

whoa. yes and yes. gonna need to go shoppin, bro.

lol nice one brpruett.

I've never had perry or any pear flavored cider, but it sure sounds fantastic. I don't see how you could go wrong. pear juice is pretty neutral flavored, used in lots of juice concoctions to just support a different fruit. a good, very ripe pear is a thing of beauty. I would love to try...