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Will do, Thanks for the help!

So I am guess I could just cold crash it then do the 2nd step then?

Good eye! I also noticed that and changed it before I printed out the calculations. I have "Intermittent Shaking" as I only shake it when i walk by. So I just took a reading and its at 1.032...looks like it started but then stopped. It is definitely a more creamier color then when it started, I...

Ok so I made a starter 5 days ago Sunday at 4PM it is now Thursday morning and I still have not seen anything happening. yesterday it had a bit of white foam on top but now its gone. How do I know when it is done fermenting? I guess I could take a gravity reading and find out...it was 1.044 when...

Thank you very much, that calculator makes total sense now. I will be doing a 2 step starter and will be just under what I need.

So I typed the info into YeastCalc and got the following...if I am reading it right I wont have to do a step starter because my total cell count will be almost double then what I need at 712...correct?

So looks like I will be doing a step starter for this brew. After I am done with the second starter how long can it cold crash for? This process is going to mess up my brew schedule and I will be back at work with no time to brew. I am hoping that it can sit in the fridge for at least 5 days...

thanks! Also I only have one vial but Mr malty calls for 2, I don't really have a choice as I cant get the same one from any LHBS is this going to cause a problem...I'm guessing just a smaller cell count of yeast.

Excellent information everyone thanks. One thing i cant find is how long to have the starter going before I pitch it, and does it matter what temp it "ferments" at seeing as I will be decanting the liquid of the top?

Excellent. Thanks for the help.

Hello all, So this Sunday I am making an Octoberfest Lager. After making 5 beers from liquid yeast and not using a starter I read that you should every time. So I have some questions.... 1. Will this get me a better taste due to the faster fermentation? 2. I will be using a 1.5 litter...

Just a guess but put in the fridge to make all the yeast settle to the bottom then pour (decant) the liquid (beer) off the top.

This thread is making my mouth water....I know what I am making in a month of so. Should be ready for winter!!

Not bad for not really knowing what I am doing. haha

No problem. Nothing else to do at work, haha. Personally I would not trust it. Would not take much to infect a batch of beer. But that's just me. Try making a wort chiller, I made one last week not knowing a thing. I even kinked the tube in 3 places and it still cooled my wort from 212 to...

I guess I got lucky then. I bought 2 kits from AHS then had them shipped to the Canada/US border. Went to pick them up when they got there (about a week after ordering) proceeded to drive home, got suckered in for some beers on a rooftop patio in Winnipeg then to a buddy's house where I got...

I just had a Belgian wit that took 48hrs to show any signs. Now I have krassen all over the place. Just wait it out a bit. I also shook the fermenter and that seemed to help it along.

I believe it is not done due to the risk of infection.

Did you mix it up good? Maybe not getting a true reading after adding water.

I wish $10 got me a 6 pack of beer. haha,