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Its all grain, yes I pitched 3 packs of the dry 34/70

My Pilsner went from 1.050 to 1.020 and is stuck there. Now what to do, pitched some more yeast and upped the temp to 56 degrees and have a little fermentation going on now, maybe 1 bubble per minute.

Isn't racking onto an existing yeast cake essentially the same as overpitching? Would you purposely overpitch your beers? I may be wrong and the beer may come out perfectly fine but I wouldn't do that if I was trying to enter a competition but if its just for drinking then hey why not

Really no reason to make a starter with dry yeast, the manufacturer goes to great lengths to load up the nutrient reserves of the dry yeast so why waste that with a starter? The only reason I ever do a starter is to build cell count for pitching when using liquid yeast which I only use when I...

Cool, seems like alot of trouble though when the Weihenstephen strain can be bought in dry form

I like Classic American Pilsners but then again I like the challenge of doing a cereal mash and a CAP is good stuff.

Yeah when I started last year I would use nothing but liquid yeast, now I'm starting to use more dry unless the style, such as a Saison won't let me use it

Just sparge until you get your boil volume. I usually for a 60 min boil sparge until I get around 6.5 gallons and a 90 minute boil(when using pilsner malt) I sparge to 7 gallons

Got some 1 year past date 34/70 last friday for free from my LHBS. I made a CAP saturday and pitched at 53 degrees on sat night at 7pm. All I can say is wow this stuff is prolific, my OG beer of 1.050 sat night was down to 1.020 this morning so I ramped up to 60 degrees doing my diacetyl rest...

I use Rebelbrewer, I've found their prices and speed of shipping to be the best for me.

Here is what I do. I can't chill mine in the summer below 85 degrees with my chiller because the water is so warm. I chill to 85 and then I put in my temp control freezer at 0 degrees fahrenheit. I chilled a lager down from 85 to 53 in 3 hours then pitched the yeast. Beer is fermenting...

Just got 15 packs of 34/70 lager yeast for .33 cents a pack. This stuff is normally around $5 per pack. Only thing is its 1 year out of date but I'm ok with that as I pitched 2 packs into my CAP this weekend and within 12 hours I had bubbling.

ok, i'll pull the airlock off and put foil on, if nothing overnight i'll probably get me some 34/70

Yeah I'll check it out after work, if no yeast or anything it may be time to get some fresh yeast

There are no bubbles coming thru the airlock at all and yes I'm 100% sure its sealed. The yeast is a couple months old so i'll give it until I get home from work today.

Ok, usually my starters start fermenting within 3-4 hours. I started a Pilsen 2007 starter in my stir plate last night at 10pm. This morning at 8am I've got nothing. Does this stuff usually take this long?

No, still lagering, going to carbonate, bottle, and drink it in Aug when I'm at the beach

I have a 9 gallon and don't even use fermcap, I just watch the boil closely at hot break and after its done I have no problems at all after I set my burner to a good boil

Got ya, figured it was grilling out instead of low, slow, and indirect heat.

Well as opposed to 6-row yes I think only we Americans use 6-row and thats just for high adjunct brewing.