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I do a min to a min and a half per 6 gal with it cracked just enough to see bubbles without upsetting the surface too much. I got about 8 10g batches per little red tank and works great. I sometimes go back and hit it again 4 hrs after pitch if I don't see much activity. Works great. Will def re...

I go anywhere from 6 to 9 mo in primary and it usually still conditions when I lager it. after 2 mo in the keg its pretty much done changing (but it does still slightly get better). i have my 3rd batch on yeast for 2 months and a full cold keg of it that is now about 10 months old. the keg in...

Im posting to support with chi co. I am just a customer, with an unbiased review. I have placed over 500 or so dollars with this company over the years. the 2 or three times I had any issue with an order, they did everything they could to fix it fast without any burden on my part. one order I...

I used wlp300 with a mash of 151 FG at 1.050 and final at 1.008 threw a splash of munich and tripple decocted. a little thin for me but all 10 gallons went quick so I was on the right track. I will bump up my mash to 153 next time

my limit is much less than that. Call them and let them know you are sending pictures to them, they should give you a free kit. will the beer be fine, probably. did the recipe call for 80 bugs, no.

That I understand. Hence my decanting. but What my question is, wont the yeast get comfortable budding at 70F and become lazy or struggle to adapt when they have to perform the same work at 20F lower than what they are used to? Perhaps it would shorten the lag time on a lager if their is no...

no one mentioned oxygenation. Underpitching is one thing, poorly oxygenating a massive underpitch is another. assuming you oxygenated or aerated prior to the first pitch, I would assume the first pack of yeast ate a lot of the oxygen up, which your yeast need to multiply. so without 're'...

interesting question. part of me thinks that they would prop at higher temps, as they are a business, and time=money, but then again that mutates their authenticity of their strains prior to shipping. Sounds like a question for Chris White. Ill try and shoot that exact question to them and post...

I noticed quite a bit of contradictary comments on certain topics on the BN, and this was one that I couldnt really sift through. I will dig up that episode and relisten. Cheers.

Specifically this is towards my lager step starter. I need to prop a ton of yeast for my 10 gallon munich dunkel. I have a ferm chamber that I am thinking about using for my yeast starter at pitching temp, which will be approx 47*F. Common procedure is to keep yeast starters at room temp to...

I would say no off flavors come from a warm vial. edit: depends if your making starters (correct pitching rate) as some yeast will die at accellerated rates versus cold storage. they keep em cold so the viability remains high and "can" age and still work. not to avoid off flavors. If you...

from my exp with the monchracet, if you hydrate the yeast first, you dont get the rhino stomping grounds. tried it on my 3rd batch and was suprised. btw, subscribed. cant wait to hear about this. you going to let em ride a full yr on the yeast? I noticed my longer term batches came out better...

For starters, what does it taste like, smell like? is it any good? A pelicle in a bottle is something new to me. half inch seems like a lot also, if you have that much bacteria in it they will probably turn into bottle bombs so be prepared edit: btw, wheres the pic?

I love this end of the brewing field. Much appreciation to those posting results of experiments and procedures. I am very process oriented and one thing I need to wrap my head around is cell count by assumptions. to ask my specific quesiton. How do you approximate cells coming out of your slant...

I emailed this to the yeastcalc.com guy: "If you do a step starter, decanting between, do you have any growth when you do not increase the amount of wort added on the second step? I was under the impression that yeast will (under realistic step sizes) and ideal conditions, will multiply until...

I take that back. the information on yeastcalc displays the growth factor when you tinker with the ratios. Thanks! I have a new tool to replace the Mr. Malty calc.

What was your mash temp? for how long? what did you ferment at? and keep your beer in primary longer next time, give them a chance to do their job. after terminal gravity is hit (never move your beer until then) leave it on a little bit longer for them to clean up after themselves

When you make a starter with dry yeast you want to let the beer fully ferment out. You also have to do very large starters. If you dont, you reduce the total amount of glycogen reserves etc which the yeast use to bud and mulitply. upon full fermentation the yeast start to uptake nutrients again...

So same procedure that I am doing, but I am editing different fields. It has the same effect. In some discussions they say to do a 2 L starter for a 5 G batch of ale. Think in terms of those who only have a 1 L starter, they would make a 1 L starter, decant and max out the 1 L again, but the...

Concerning the ratio of a step starter, reading Jamils page makes me feel like I have the wrong approach. Using his calculator I have been pluging in the values of OG and volume of 5.5 gallons, viability from date, stir plate, and ale yeast and bump up the growth factor until it says one vial...