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It's another 10:56 or 1060 at the most.

Sorry but, I did mention it's for a 10 gallon recipe, right? I guess you probably knew that and that's why you suggested a 2 L instead of 1L?

Thanks a lot for working on it for me, like that! Okay. I'll make it 2 l starter. I really appreciate it!

Thanks guys!

Island lizard? Sorry to be impatient but, I need to get this starter going. What size should I make it? Up above, I said how much I have in the jar. It seems to me like with 3/4 of an inch or an inch of yeast cake in the bottom of a pint jar, a 1 quart starter would probably do it but, I'd...

It's a scientific borosilicate glass 2 l flask. I've been boiling in it for years and have never had a problem. It was sold to me as shockproof. But, you could be right. I'm not scared though. I've done it a lot. 😁

It is top cropped from a batch of 1.056 American wheat Ale. I would say it's 3/4 or 1 inch of yeast cake on the bottom of a pint jar.

I did find the source of the souring. It was inside of the Italian bucket spigots. Now that I've learned you can pop them apart, I take them apart and every time I see that there's stuff in there that you can't just spray out. You must pop them open to properly wash and sanitize them.

Would you suggest one liter or 2 l starter for it? If it's 1 l, I could do in my 2 l flask and just boil it right on the stove but, for a 2 l, I would need to sanitize a lot more stuff and a funnel and all that because, I would need to put it in my 1 gallon jug.

I have a 1 gallon jug I was going to use.

I just noticed, you said to make a small starter with SOME of it. The amount I have is for a 10 gallon batch but, is there any reason I can't pour the whole thing into a quart or two starter just to, wake up ALL of the yeast?

Thank you, Island lizard. I was hoping that you would chime in. Maybe I'm just freaking out a little because of past experiences. I think I am going to make a starter and smell it and taste it. If I just smell the yeast, it smells okay to me. It's when I taste it that it makes me worry. It...

It's not vinegary. Maybe, acidy is the wrong way to describe it. It tastes something like a weakened peroxide. And, I don't really know how brewers yeast should taste. Should it taste like bread yeast? Like, really nice tasting like that or? I did look at the yeast before I opened the jar. It...

Hello. I was going to brew today but when I opened the lid on one of my yeast jars, a whole lot of CO2 came out and it foamed over a little bit. I squeezed the lid back on it and have been trying to get the CO2 out of it for about a day. I'm just wondering if it has went bad because of the co2...

I'd say you're right about that, Bobby. If you just can't get it to taste right at all, it's worth paying more money. Thanks for your clarification. I think I'll try the 10% more barley first. I know a guy who owns and operates a local brewery and he buys The barley from the same guy. He told...

Okay. I've actually heard of that but didn't really know what it was. That makes total sense though. I can look up some YouTube videos or whatever and see how other guys are doing it. Another thing that you said though that has me a little confused is when, you said to add 10% more of the...

I'm not really after more alcohol. I'm after a more malty flavor. That's why I said that I raised it a degree. The beer seems thinner and less sweet with this malt. And yes, it's about 5% now and it was about 6.5 percent. The alcohol drop isn't as concerning to me as the thinner body and less...

Thanks but, I'm mash in a cooler mash tun. I don't know how I would stop it at 120.

Hello everyone. I started buying 2 row malt from a local farmer/ maltster (instead of the local home brew shop because it's not really local. 25 MI away!) and now, my numbers are low. It was at about 1.065 and now, it's at 1.055. His malt must have a little less extractable sugar in it, I...