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Thanks Kai, I should know by now that the answers to all my brewing problems are usually found at braukaiser - your site makes me feel like a bit of a cheat though because you've done all the work which I just harvest as I need it. Just one thing: I think I'll pour off the spent wort in...

Howdy, I never was sure if I was under/over pitching my liquid strains, which I store on agar slants and grow up in the days before a brew. So I got a microscope and counting slide to count the cell numbers and use Mr Malty to check the numbers were correct. Trouble is, with flocculent strains...

Yeah good thinking - we got a thing called antifoam, which I've never thought of using before, that oughta fix it? Cheers

Hi, I've been using WLP01 for years and love it, but recently I'm finding that it goes off so quick it causes problems for itself. The growth phase creates a huge foam head that climbs up and out of the conical (stir plate) or the FV tank. I know that others find this effect (vigorous growth)...

Sorry, forgot to add - I lowered the serving pressure to 6-8psi, and bled the excess away. Haven't tried a longer line though, will that help?

Howdy, Got my first kegged lager ready to serve for the holidays, and it tastes great! Trouble is all I can seem to serve is a big glass of foam :( The corny is a 41F in my garage, and has had co2 on it for 3-4 days now. I started at 11psi, but it was a bit too lifeless, then someone...

Thanks to all for the input, I'll drop the re-seed idea on this one. I've never had an under-carb problem thus far, but have had a few bottle bombs! .... maybe that's telling me something about my yeast transfer into bottles?? ;-) If this works, it'll be all cold crashes from now on ....

Yeah good point - them bottles will be even clearer than usual, which is a good thing at all times. I'm just worried that the lower volume of yeast could take 2-4 months to carbonate instead of a few weeks. I've never tried a cold crash before and wonder what the consequence will be? I mean...

Howdy, I've always bottled indoors during the winter at room temperature, but the kit has moved to the garage this year and I'm worried about following the same process as before. I've a American Amber (WLP001) to bottle which is sat at only 41F, after doing a yeast count I seem to have only...

Thanks for that Revvy, That's just the thread I was needing to read

Thanks very much, that's just the kind of exception to the rule that I was looking for. I guess there will be other conditions that allow for racking to take place, with added benefits.

Howdy, You know how we all do things, but don't really know why - other than just going thru the motions of a habit that we've always had? Mine is secondary fermentation. After 5-7 days in primary I've always racked to another, clean FV for another week or so before bottling with the...

Some folks may find it easier to think of crytals/carapils additions to the grist in terms of percentage of the total weight? I work on a max of 5%, does that sound a reasonable proportion?

Yes it is a clean, fresh slant - but I do think that the 50% rule is best parked at the moment. You're right about pitching the correct amount if faced with problems. The last batch was way too phenolic .... but started nice and fruity for the last 2 weeks. This is when I decided to start...

Howdy friends, Just got myself an antique microscope and haemocytometer so I can count yeast cells and then stop blaming the yeast for messing up my brews from time to time I've had WLP300 on a stir plate for a while and have counted the cells and reckon on 59M/ml @ 850ml = 50.15 Billion cells...

Ahh, perfect! Mine went at 68F which seemed ok at the time, but if I could do it again I'd drop that by a few degrees I think? I say 'if' .... I guess I actually mean 'when' I make it again. Thanks again!

Thanks very much Ty, you're right they are less of a problem when chilled but the level of carbonation does seem to increase for several weeks - I'm guessing its because my conditioning temp is too low? I'm getting off topic ... anyone seen a chart of temps for WLP300?

No, them all stored at room temp to carbonate. Which reminds me, I might have gone in a bit heavy with the priming sugar as they're a little too lively when you open the caps. Dont know if that is relative or not??

Howdy, So I did me a germanish weizen at the start of June using WLP300 liquid yeast, and after 2 weeks in the bottle is was pretty nice. Fairly smooth all round with a decent flavour of banana, which I haven't seen much of before due to not previously having any temperature control. Now I've...

Hi, I want to make a Belgian Blond, not a Leffe clone, but in that ballpark. I see many recipes use Pilsner malt as a base, but I dont have any. Can you use 2-row pale instead? I'm using WLP550 Belgian Ale yeast, and have Belgian aromatic malt - will they alone provide the correct flavours...