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Generally, all nutrient does is give a boost to the yeast cells. It's not required mainly because of the yeast, no matter what it will still make some pretty good beer. I would recommend trying a different yeast as there are plenty of hef yeasts out there. Maybe one will be better than the one...

use a blowoff hose, don't take any wine out as that may cause nasty to start growing in the wine.

the first question would be is, what did you have in the airlock? Sanitizer and alcohol being sucked through is no problem.

that's why I said some don't believe it, people get peace of mind by the concept though.

There should be a co2 blanket on top the beer so it will protect it from oxygen, some don't believe it but it calms people down. Put a new thermometer in, if not just buy a stick on one from your LHBS for now. 30* is high but possible.

I suppose I should have stated that it was only a viable method when the yeast is fresh, however, it is a good way to find base yeast so you can calculate viability later.

you can use any starting amount you want, I just found 10mls to be easier. To the jug you talk about it would be more difficult to do it that way than what is discussed in the video mainly because you would have to do a lot more calculations. And as the thickness, no, mainly because this will...

If you can spare 10ml of that stuff you can use this method.... the important part starts at 16:00min mark.

I made one starter so dont qoute me on this but from observation my starter never had foam but the yeast did reproduce so you should be fine.

Personally, I would add a Campden tablet or sodium metabisulfite instead of heating it, this is because heating can cause some of the flavors to get lost. How are you going to store it? In a bucket or a carboy? Id probably use Campden and store in a glass carboy with an airlock and bung, air...

nope, not new, relatively new to the forum, have brewed lots of extract brews. Thanks for the tips!

Any and all will be appreciated.

welcome from my house to yours right down the street! Good to see more people from milwaukee here.

No, because the yeast will eventually go dormant and drop out, even at that transferring the beer into secondary isn't needed either all it does is improve the look.

No, it would probably be a 75% chance of failure. First, off it would not be sanitary so it would probably taste terrible or turn to vinegar. There would be some oxidation problems and if it does work it would probably have the alcohol content of 20% or higher due to the fact that you don't know...

How fine was your filter? You could have accidentally strained the yeast out.

ChopandBrew youtube did something like this with their Snozz project...

I'm a hobby bouncer, I dallied in hydroponics and fish tanks, metal detecting, bottle collecting, and other things. The only thing I have ever stuck with is racing.....

Don't worry about it extract kits don't get that much hot break because its already taken care of during the process of making the extract.

Today I went to bottle my Bourbon Barrel Porter which was a success and for the first time ever I washed yeast. There was a little bit of coagulated wheat protein and every time I swirled my fermenter ( it was a one-gallon batch) the wheat protein would catch some of the yeast but I proceeded...