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Well i just tried a yeast starter with my 5 months old belgium washed yeast. O decanted the water and maybe half of the grey brown layer. Pitch the beige color bottom goop and waiting for some action to start. It's been almost 5 hours, still no reaction from the yeast so far :(

Ok,after 12 days i kegged at 1.014. So leaving it a little longer helped. The sample is tasting great so far.

Thanks for the help guys. I've been looking st the Coopers site but having a hard time finding the OG for the Irish Stout kit. Where to look?

Hey gang. Last monday,i brewed a Coopers Irish stout following the instructions. Made it with 500g of light DME and 300g of dextrose. Pitched some WLP005 and put it in my new fermentation chamber at 75F. Everything going well until a couple of days later. Forgot to take OG so i can't know if...

Are you selling the guiness handle with the faucet? And can you ship to canada?

Yeah i bought 4 brewferm kit that would be better with belgium yeast so :D

Well i've used the trub at the bottom of my primary 4 times after racking. So after all 4 beers, i wanted to keep the yeast so i did the washing process but i scrapped the bottom of my plastic fermentor and got this much yeast soo thats why i have so much at the bottom. It's in my fridge since then.

Here's what my belgium washed yeast looks like after 4 months or so. What do you think? Whats the yeast layer and whats the other layer? :mug:

Washed belgium yeast

Anything about beer

I did something like this with Nottingham yeast. Topped off my wort with cold water and forgot to mix it so thermometer showed a little bit higher temp. So i pitched and noticed that when i mixed,temp dropped under 20 c. Left it at room temp and it was all ok. Weird thing is i did get a very...

But Yooper,priming bottles and kegs isn't the same right? Keg need 1/3c of dextrose per 5 gal while bottle use 3/4c per 5 gal.

Thanks Yooper.

Hi I'm going to keg a 6 gallon homebrew into a 5 gallon keg. The rest will go into 12 330 ml bottles. My question is how much dextrose do i need for the bottles and how much water do i need to boil the sugar.

Ok,thanks for all the help. I'll leave it for another week or more. But just to make sure,is the kraussen suppose to disappear on top?

It's been in primary for 7 days now.

I got a Porter in my primary too. The FG is stalled at 1.012 for 3 days now. There is still a thin but dark raussen on top of it. Should i wait for this disappear before bottling?