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How do you aerate your wort when pitching yeast? If you shake the carboy I wouldn't go even over 3 gen.

You should always use DME when making starters... It is possible that your yeast won't be able to process maltose anymore which will make your beer under-attenuate.

Keep us informed. I'm highly curious to know if there is a huge temp difference :)

Yes. Ethanol is required for esters production, not fusel :) My bad!

Sorry but if i recall corectly fusel is required for ester production.

Cool thank guys. Answer my questions :)

And according to these sheets breweries adjust the quantity of malt they use? Or the difference is usually not enough to make a change to the recipe?

.3% That you don't need to put the change on your sticker?

What about the malt? I guess that it could change season to season?

Craft brewery have beer they make all year long. But how do they manage to reproduce the same beer every time? I know that controlling your yeast (Aeration, generation count, fermentation temperature, cell pitched etc etc etc) will get you to a point to achieve a similar fermentation but is...

No DME in your starter? Only brown sugar and honey?

Forgot I asked this question! It may have been in star san for a certain period of time. But it was in oxyclean for few days. The white seems to be removable by scratching very lightly, like it's soap, but I did rinse it a lot and it never removed or anything.

Here's what you could try. Be advised that I never tried that method. It's based on my knowledge/comprehension of the fermentation (which can contains errors) but this is what I would try if I was in the same position as you are. It's not like you have many options anyway :). Buy a yeast that...

The Coopers can are DME. Instead of adding sugar, just use two can. You will get a maltier, tastier product. Adding sugar thin the body of the beer and with sucrose in too high quantity you can get off flavors. What is the kind of ingredients that you can access where you live? Where did you...

Your can of Coopers already contains the Glucose required. It's dry malt extract. You seems to be adding a lot of plain sugar in your brew, is there a reason? You shouldn't add more than 5%-10% of plain sugar (Glucose, sucrose etc..) in your wort. If you want to boost the flavor and ABV you...

Maltose is the principal sugar in the wort when mashing. Malt extract is a made of glucose, maltose, maltotriose and higher saccharide. Yeast needs glucose in the fermentation during the lag time IIRC, you couldn't make a 100% maltose beer without an impact on the fermentation. Maltose also...

My plastic tube I use with my auto siphon has white stain inside. Like it was soap. I washed it again, then put it in water with oxyclean and rinse. And the white stain are here again. Is there a good way to remove it or is it permanent? And should I get a new tube ( I used it like 4...

LME doesn't like fermenting? I doubt it... many people do extract only beer with good result and no problem. Check the company website of your LME to see what it's made up from. Briess is : CARBOHYDRATE PROFILE (100g as-is) (Dry Basis)...

Maltose is a simple sugar (It's two glucose units). It shouldn't be a problem for yeast. If you had added maltotriose the answer would have been yes. Different yeast handle maltotriose differently. Some are better at handling maltotriose than others. Maltotriose is 3 glucose units. On why...

What I learned is that you can never be to slow, only too fast when brewing :) 1-2-3 month in the fermenter won't kill your beer. To fast and it might not taste what you'd like. Don't worry when you will bottle you will have enough yeast to bottle carb. It's sleeping because there's not...