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I didn't understand your glucose enzyme statement so maybe, you'll have to finish it. And, can I take a gravity reading now that it's carbonated?

So once again, my beer is infected with lactobacillus. It doesn't taste real strong in it so I'm going to try to drink it even though I don't like sours. It's was supposed to be an American hef but now it's a soured hef. Anyway, about an hour ago I put down a pint of it. Squeezed my lemon in it...

Top cropping is my usual way. This time, I wasn't able to because I was working and I missed it. I usually store the top crop yeast on distilled or r/o water. I have heard arguments for and against this. Yours is probably the best argument that I've ever heard against it. What I'm wondering is...

I don't know. I've done it before with good results, myself. It's just something I read today.

Thank you, guys. Just now I read this thing that said pitching on the cake is never a good idea because it is over pitching the yeast. I wonder if it would be okay if I split the yeast cake in one bucket in order to make two buckets of beer. Instead of, using both yeast cakes. Just, split one...

Hey guys. I have two buckets which make a 10 gallon recipe that is ready to be kegged right now and I want to brew again, tomorrow. My initial idea was, to just pour the new beer right on the yeast cake in the buckets. My problem is, I would like to keg those beers up today so that I can have...

I couldn't find a gallon jug here so, I just did a 1 l starter in my 2 l flask. I did put the stir bar in it but, I just shook it up at first and then, I turned on the stir bar every now and again when I walked by it and turned it back off. I just turned it on long enough for it to get...

What size batch is that for and did you use a gallon jug at all like, the SNS method states or did you just do it in the quart jar, only half full?

I don't know. I was just saying what I've read about it (low O2 and nutrients) and that it works for me. I use it in jars in the fridge.

There is a lot of sentiment toward distilled water or RO water, here of late. I, myself, have been using it for the past year or so. The idea is that with absolutely no nutrients in the water, or medium I guess, that there will be no reproduction or really, anything except for dormancy. Well, I...

The only thing that you're thinking and what I have differentiates in is that, I stored it under distilled water. Not beer. Thoughts?

Thank you Islandlizard. You always have good advice for me. I thought it looked like enough myself and my original intent was to use them on their own. I never thought that I would end up waiting 6 weeks in between brews, though. The vitality starter as you called it, is what I was thinking of...

I'm sorry but, which question are you referring to that I asked? I read the thing but, if I comprehended it correctly, he was pitching right from a beer that was just done. I'm talking about having the yeast slurry sitting in the fridge for 6 weeks. Unless, of course, I'm confused. Let me know...

Thank you for the articles. From what I gleaned from them, I am just going back to my old way of doing things if I do that. The only thing that he is doing is using a bigger jug to create more foam and therefore more surface area. I used to have to do that anyway before I had a flask. One thing...

I had never heard of the SNS method until you just mentioned it. I just now looked it up on Google and I don't really understand it. It sounds like going backwards for me. It sounds like what I used to do, before I had a stir plate. Just shake it up and every once in a while when I walked past...

Hey to rush anybody but, I need to get this going, I need to make a starter.

These are quart size jars and of course, the yeast is very settled in them by now. It's probably a half an inch or so deep in each but, you must consider that the bottom of the jars kind of pops in. Also, since it's been in the fridge so long, I thought there might be a benefit to making a...

I have some yeast that I top cropped from a batch of hef and it's been in the fridge now for about 6 weeks. It's still good but, should I just pitch it right in my wort for the next 10 gallon batch or should I make a starter today and pitch that starter tomorrow at the end of the brew? Just...

I was just about to harvest yeast from some bottles of commercial beer and I had a thought. Could you reuse the yeast at the bottom of a keg as soon as you drink the keg empty? Would the CO2 kill the yeast or are there any other pitfalls to this idea? I figured, maybe you could just pour it into...

Had a local guy give me a couple rhizomes. I planted them. Guess, we'll see what happens.