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I make a 2L starter out of a vial, pitch 1.75L of it, crash the remainder, decant, then add more wort to grow it back up. Let the flask run on the stirplate for a day or two, crash, decant, add boiled water (after it cools) then pour the slurry back into the vial. I've kept yeast done this way...

Your plan will work great, its the way I do all my yeast. I make a larger starter than I need then save what's left over after pitching. Process: put extra starter in fridge overnight to get the yeast to settle out. decant extra wort boil small mason jar of water (with jar in boiling water)...

Tommyknocker 5

Yes, more than likely the yeast are done doing their thing after the first week. I only control the temp for the first few days of active fermentation then move my fermenter to the 70 degree basement.

It's a clarifying enzyme, one side effect is that it breaks down the gluten protein in barley (supposedly). I was skeptical at first but after brewing 10 batches with it an using myself and my girlfriend as lab rats, I can say for certain that it's been good for us...

Sounds like it to me...sorry. I have the same problem with many commercial beers, especially wheat beers. Just not to the same extent as you. My girlfriend has some pretty strong reactions too. One thing I do is add clarityferm to my homebrew. Seems to work for both my girlfriend any...

Im in for a pair at that price too

It may be the wheat. I can eat wheat products with little effect, but EVERY time I have a beer with wheat in it I get a raging headache and generally feel like crap for a couple days. I should add that I eat a gluten free/grain free diet 95% of the time, so I may be more sensitive than most...

My old 7 gallon turkey fryer kettle only boiled off 2 quarts per hour, so yes, its possible. I found it hard to believe at first too, but this number was proven time and time again, don't sweat it. I do keep my boil pretty low, just enough to circulate the water.

Thats what I do too. As soon as fermentation winds down I pull it out of the ferm freezer and let it come up to 72 in my basement. Works great and helps the yeast clean up because the warmer temp keeps them active for just a bit longer

I bet you'll be just fine but It all depends on your sanitation. If you were careful, you'll be good, and I'd be letting it warm back up. It's not uncommon for my wort to sit that long before pitching, as I wait for my starter to be just right and make sure I'm chilled all the way to pitching...

Blowoff tube, now. Jam your siphon tubing into the grommet hole and put the other end into a jar of sanitizer.

I'm not even sure where to start with this, but here goes. You added fat to your beer (chocolate bars). Best case scenario for you is that the fat is messing with the Krausen and that's why it's not as big as you expect. Also, I've got a 1.080 tripel that's been going for 3 days and...

My preference is to cool the wort to 75ish with my chiller, transfer to carboy, put in ferm chamber, and cool all the way down to pitching temp. I don't like to get the yeast started and then cool them down, but I never had any issues when I used to use your procedure...I just want to give them...

Ahh, guess I missed the signature! I may need to steal that... I just get tired of reading this forum and people basically saying its ok to have bad (IMO) fermentation processes because you need to wait months for the beer to get good. "brew it right from the start!":D I'm lucky enough to have...

I totally get what you're saying. Personally, I brew all grain in a $30 aluminum kettle with no bells and whistles. When it came time to upgrade my process, I bought a freezer with temp controller and a yeast starter/stir plate setup, all for less than the cost of a Blichmann kettle. Instead of...

Ive found that raising the temp as fermentation helps get those last few points and makes for a cleaner tasting beer. Seems like tightly controlling ferm temps for the first couple days then allowing the carboy to warm up a few degrees really does help speed the cleanup process. Even my bigger...

I'm doing my first lager this weekend and finding this thread has made my day! Thanks for the Yeastcalc link, I've been using Mr Malty but didn't like the lack of detail for stepping up.

:D I do siphon from the kettle to leave that last quart or so of hop/cold break material in there and use Fermcap. Normally my Krausen is less than an inch high, so that may have something to do with it too. :mug:

If I ever have a stubborn mess, I'll give this a try. Thanks. For me, it goes like this. 1) Transfer beer to bottling bucket. 2) Immediately, and I mean Immediately, rinse BB with hot water. 3) Add 1 scoop Oxyclean and fill to top with HOT water 4) Wait 24 hours 5) Rinse I've...