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Yeast replication mainly happens in the first 24 hours. You're not seeing the band on the bottom just means it's still in suspension.

I believe Austin Home brew sell gravity marbles that drop to the bottom when the gravity goes below a certain point.

I've harvested from Pyramid Hefeweizen.

So I was messing around with agar plates leaving a few outside for a few hours to see what I got. At first there wasn't much, but after a few days I had one that had something that looked like yeast so I streaked another plate with it, that also too k a long time to grow anything noticeable. I...

Nice.

That's actually how they recommend doing plates in 'Yeast - The Practical Guide to Beer Fermentation'. You could do tubes that way too, but it would be harder (pouring hot agar into a tube aseptically...). Yes, tubes are for long term, plates are to get pure cultures and short term.

My book says about using an oast (air drying), they say to do a CO2 bath first though to kill the grain. Maybe you're getting more hot break? I wouldn't worry unless it's still there in a week or 2.

NP. If you want a cheap source let me know and I'll pm you the site where I got mine (~50c each)

The White Labs viles aren't any good, they melt a bit and turn white so you can't see through them anymore.

Check out "The Homebrewer's Garden" ISBN:9781580170109 (if you haven't already) it has a section on growing, malting and roasting grain. I've never malted, but a couple of possibilities I noticed as I read through the section again quickly; The temp of the area you where malting in. (should be...

What bacteria do you have and did you have to do anything different?

Sadly it's not a beer I can get again for quite a while (micro brew from England). Here's a pic of the 2nd dish: http://www.facebook.com/album.php?id=697165731&aid=135101#!/photo.php?fbid=10150099159110732&set=a.242255845731.135101.697165731&theater And here's the starter...

OK so I tried to harvest some yeast form a bottle by pouring a few drips from the bottom into a petri dish (sterile with malt agar) and sure enough it seemed to grow. I harvested some into a starter and that seems to be going fine. The only thing is though, looking at the dish it looks...

Yeah that'd work, you just want to reseat it.

Knowing HF stuff it's probably not to hard to break apart and clean re-lube. You might find it's foam up a lot though...

I have a couple that stick a bit, usually if I push the poppet in it stops. You could always try using a bit of lube on it too (take it apart). If you still have a problem you could always buy a replacement poppet.

Are you planning on making 2 starters from the one tube? Half a tube is far more than you need for slanting (you only need a few drips). As for can you reseal it and slant later, that shouldn't be a problem as long as you make the starter aseptically (ie over a flame so nothing gets in the vial).

I guess that depends on your view point. In the UK 5.5% is fairly high. (I got a pack of 4 different beers for Christmas and not 1 was above 4%). But I think as far as the hype goes it is the big Belgians people tent to rave about.

One thing no one has mentioned is ABV, Belgian beers tend to be on the stronger side. Lets be honest one of the reasons people drink beer is for the alcohol.

The thing that would bother me about club equipment for everyone to borrow is what to do if something comes back damaged, or not at all... Our club has dues and bylaws, and the reason for it is more legal that anything else. One of the members checked with a lawyer when we where starting and...