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If you could have made a starter for your yeast. Things may be perking right along. I have brewed for a long time and "Proofing" your yeast lets you know before you put it in 5 gallon$ of hard work that its going to do its job. Its going to do much better or at least quicker since there will...

Post # 377. I decided to go with no o2. I had a full head of foam by 14 hours. It climbed up to 70, but I got it back down to 68. I put a blow off tube on it just in case. Have not needed it yet...... David

I have used both of those. I think they are done. What temp? Especially the first week. David :)

The warmer temps could make the yeast finish its job with a little more enthusiasm. Horray for spell check! Either way you are aging it. David :)

Try it at boiling too. Compare it to a bunch of others at mash temps. David :)

Yes you can. Go buy the yeast, one tube put it in 3 litres of boiled and chilled wort and by friday or saturday it will be ready to pitch. 3 litres per batch of simple starter? One package of yeast per 3 Litre starter. Done it many times. I made up 3 litres for 10 gallon batches of under...

I don't know what a braggot is, but I have made mead. It could take a month or two to ferment. David

I have one of those, its too wimpy when Hot. I was afraid to move it till it cooled. I did turn it upside down while still HOT. I just started ferment of a 4 week old hopped cube. I strained the hops out as I poured it into the fermenter. I had a head of foam to the top of the fermenter...

Did you add o2? David

I started with 8 oz bottles and saw how much was actually yeast, I went to 4 oz bottles. Less space for the same yeast so I think baby food bottles or jars would be great. So far the yeast washing is working. I have proofed two different strains with no problems. It takes right off. David

I just kegged that same beer after 4 weeks from brewing it. I think it needs another 4 weeks. It should be really good by october. David

Kegging Oatmeal Stout Kegging fat tire Dumping a cube of house ale wort in the fermenter. 1.2 liter Wyeast 1272. starter. All and all a good day!

I could add more o2, but I don't think I have to. I have a 1.2 liter starter going right now on the stir plate. Its been less than 24 hours since I pitched the yeast. Its at high krausen. It was a washed Wyeast 1272 american ale II. Twice as fast, half the wort needed.

Just put it off to the side at room temp. David :)

With the magnet in trying to boil the wort, the magnet was boiling filling the flask with foam. It ran over a couple times, so I started over with out the magnet. This was an electric stove. David :)

The thermometer is useless now. You could try heating the bulb enough to push the alcohol to the top making one bubble on top. :D Too much heat and it will burst.

Yes you can do that. I just did an oatmeal stout. Dough in at 145*f let sit for 15 minutes. Raise to 156 but I missed and hit 161. Its a big burner. I stir the whole time the burner is on. While on its way to 161, all the sudden the whole mash loosened up. I checked for conversion and it...

This was my first batch of oatmeal stout with the stir plate. I used o2 like I always have. I used to make a 3 litre starter in a gallon jug three or four days before brewing. Now I can make a 1.6 litre starter in one or two days. This is what I got after 24 hours. The only thing...

I use flaked oats, 3 lbs in a 11 gallon batch. I do a rest at about 145*f to "de gum". As I heat up to the next step, I can feel the grain loosen right up. Do as you wish, it works for me. This is probably the only step mash I do. Second batch of oatmeal stout, It goes fast.