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Someone else, or maybe you, did bring this up earlier in this thread.

I can't find it either. Just something I read somewhere and it stuck. Is it true? Who knows. If we quote it enough it will become true, at least on the internet. :cross:

Check out the brewer's friend calculator. I think it gave me a higher cell count when doing a one step starter. This was based on Kai's own experiments I believe.

You put the candy sugar in the secondary? I like the coffee filter. I soak my in star san and then wring it out a bit. It dries quickly enough regardless. Probably overkill.

Boo. :mad:

Please tell us you have a picture of that. :rockin:

If you know your sources, then pretty good chance you get the viability you expect. I have no problem with that. However, even one pack my be more than you need for that. I think we need to think in terms of 'optimal' pitch rate. Frugal person that I am I would probably look at doing a starter...

Wasn't Pacman yeast cultured from slurry someone found in the back of their fridge after 20 years or something? 4? Not such a big deal. :D

Depends on your tastes. Overall the water doesn't seem too bad. You could up the chloride if you like malty beers or the sulfate if you like hoppy depending on the recipe. I'd suggest putting the numbers into one of the available tools and looking at the various profiles. In the end that is...

Do we know this? I've see it disputed.

It does tell you that you have chloromines so you will have to treat your water accordingly.

You asked a question and I answered it. You may make beer anyway you wish. That is your right. However, please don't pass off beers brewed out of style off as that style. Note that post has a couple of 'likes'. There is a reason for that. People were seconding what I said. This is the...

Better yet, do a full batch and pressure can it.

I like to add a little sugar to my starter to give the yeast an easy start. Just a little though.

Are you saying this is a drinking water container? If yes, then I would have to think it is food grade.

I've done Notty pretty low. 60 is safe and it will be pretty clean at that temp.

Since you are going by estimates only try and target a lower pH next time and see if there is a difference.

The "pillows" state they are +/-.02 anyhow. Milwaukee's buffers claim +/- .01.

You are the first to report acceptable flavor profiles that I have seen. Maybe I just have been reading the wrong stuff. Like I said earlier, most I've seen is people saying they use it to finish up a fermentation.

Keep in mind it is only an estimate. Try some other calculators and see if they get you closer. I think someone else said they were consistently off with EZ but if it is consistent it doesn't matter. As a first step just getting into the accepted range is the first goal. Refining a preferred...