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I agree you most likely pulled it off the yeast too fast. Its always best to take a hydro reading. It might not have started to ferment until the second day, so that would have only been 5 days on the yeast. I haven't ever had a beer ready that quick. One thing yo can do before you package if...

Like someone already mentioned it sounds like you need to open the valve on the output side of the pump. Once you open it the tube should fill with liquid and prime. I'd think you should have enough head pressure in your MLT to force the water through the pump if the output is open. I have to...

I don't think % in software is a good idea eihter. The percent will be the same for any given volume but not from one volume to the other as has been noted. So percentage on your own equipment will vary, but not the constant evap rate. Someone mentioned you'll need to know your evap rates and...

I've done a few IPA extract kits in a brew class I teach and put oak in the primary when pitching. I've been really surprised with the result after only 2 weeks in primary and 2 weeks in the bottle before we sample. So I guess if you have a beer bold enough to handle the oak it shouldn't be a...

I like these but I have no point of reference other than these. I don't find a 2 handed operation all that difficult or distracting to be honest, but maybe i'm not switching them out as much as some. I don't find the flow to be restricted with the barbs either, but then again I've only used...

pkeeler I think I read your post incorrectly. I thought you were saying that removing the hot break had an effect. I think you were saying (I was a little slow on the uptake) that if you don't have a good hot break it will effect beer.

I don't understand this. Isn't cold break what hot break turns into?

I've only brewed 1 beer with it. Its only about 2 weeks old. Took gravity sample the other day to make sure its at FG. The uncarbed sample was nice. Hops came through and I could still taste the malt. It didn't seem overly estery to me, but it was warm and uncarbed. Defiantely will taste...

I think washing the yeast pretty much takes away the worry about going from an bigger to smaller beer or hoppy to sweet. Point taken though. I'm getting a free smack pack of Wyeast 1214 today. I'll probably use the method with the starter and decanting to multiple jars. Generally how much...

I like maida7 and Evil's method. I can see it being less. maida7 You should know at the time of washing the yeast if its infected. Taste the beer. If it tastes like green uncarbed beer keep it. If you have any doubt dump it. Otherwise its a fairly safe bet your going to be OK. Don't get caught...

Its a calculated risk for sure. SO is making a starter. If you sanitary you'll reduce that risk dramatically. Nasty yeast can happen, I've only washed about 8 batches so far. So take what I say with that knowledge.

The washing link is great. Its not culturing, but if you brew with the yeast every couple of months (or weeks) it should be viable. I know I used some WLP002 a while back that was 3 months old. I read posts about people buying one vial of a particular strain the use frequently and not buying...

Let it sit longer and like COLObrewer said the airlock isn't an indicator of a finished fermentation. 50% of my beers never move the airlock. Your only doing yourself a favor to wait. One thing you can do to ease your curiosity is take a sample of about a 1/2 pint and force carb it in a soda...

I haven't used the wyeast strain you mention. The IBU percentage to SG on my "normal gravity" brown is roughly the same as yours. But I think you end up with a sweet beer using wlp002. Try it maybe you'll like it. I personally don't like beers I've had that finish that high. On a side note. I...

I've had it attenuate over 70%. The advertised high end is 70%. I mashed low. Not on purpose, but because I had something come up when mashing. I've made a 6% brown with it when I squeezed 2 more percentage points of attenuation at 72%. It finished at 1.018 with a SG of 1.066. I kept the yeast...

Why not jar up the starter without mix the 2? Then wash your other yeast and jar up.

Sounds right to me I think your both saying the same thing. 1,000 million = 1 billion 1 million cells per 1 ml = 1 billion (1,000 million) cells per 1 liter (1000 ml).

KC I understand. We were saying the same thing... just different. I leave all the defaults set on Mr Malty no matter how compact I think the yeast is. JZ has gone over the use on multiple podcasts and he recommends just leaving the defaults.

So your letting the yeast sit in beer for 5-7 days before washing? Or do you wash then let it sit? I'm good with the latter, but I think its best to get it washed right away. I have washed the yeast a few times then let it sit for a week or more before breaking it up into smaller quantities.

Man I missed a lot posts and I'm a bit lost at this point. Layala, close enough to answer your question above. One of those tubes has 35ml. I put water in the tube and measured it with a large syringe and got 35ml. As far as the half full jar of yeast is concerned I'm not sure what your...