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Someone just mentioned to me that this yeast at 80 degrees will wreck the beer!! Anyone have experiences with this strainer at a higher temp?

What if my starters are big...you just add a gallon starter to your wort?!

I usually have let them almost ferment out then decanted the wort on top after letting the yeast settle and let it get to room temp before I pitch.

Where did u purchase it?

Ya I made a starter of 1.038, did intermittent shaking every chance I got. Cold crashed it after two days and decanted the wort and pitched the slurry

Anyone got one they wanna sell? If not which would you suggest?

How would you do exactly?

I've always been worried about swirling fermented wort...

1 day in now and it jumped from 70 to 78 ish...any reason to be concerened? I know 3711 can handle 85 degrees but I'm just curious what people think...

Won't shaking it up create off flavors? Also their is no krausen and the yeast is healthy because I made a starter...it was rapidly fermenting within two hours!

3944 wyeast, 72 ferment all grain 1.050

After 10 days fermentation is at 1.018, should I be concerned?

What r peoples thoughts on carbonation tablets vs priming solution?

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Easy to make huh?

Anyone have one for sale!? looking for a way to get these summer saisons nice and spicy!

Ill give you 10 bucks...to shoot these

Got a 4 ounce bottle for sale, 7 bux shipped!

Do some starters really need 2 smack packs?

I'm going to be doing a saison next week that will need a starter...when you guys make a starter, typically what do you're measurements look like? Do you use a growler for yours or is a growler to small because of lack of head space?