Search results

I pitched the yeast at the same temperature. The starter was made at around 78-80 F, but I didn't take the temperature of the starter when pitched. This really means that I assumed the starter temperature to be the same as the wort. Thanks, Isaac

Thanks lumper, mikey, I've used this same closet many times and have never noticed this smell. Could it simply be due to more activity than I've had in the past, a result of a higher pitching rate? I do notice the strong smells when it's ready to bottle and keg, but this one is just happening...

Hi All, I finished my second AG batch Sunday evening. Aside from having poor extraction, the only new/different item was that I'd made a starter that was pitched at almost exactly 24 hours. The yeast strain was White Labs California Ale (WLP001) with 3/4 pound of pale DME to make about a 2/3...

Your wisdom paid off, going strong at 7 AM this morning!

Thanks, my first AG was as fun and terrifying as my very first batch. Terrifying, as in "what did I do wrong?" Maybe I need to pitch myself some Xanax!

Hi all, I've been brewing with extract for about six months and just completed my first all-grain this past weekend. This site is a GREAT help. I selected what looked to be the simplest (and least expensive) recipe to start and am reading more about the science of mashing. My target gravity was...