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What yeast did you add after cooling the wort? What temperature was the wort when you added the yeast? Two possible flubs are 1.) you forgot to put the yeast in the wort; 2.) the wort was too hot when the yeast was added. Another possibility is yeast in the kit was not viable for some reason...

Can you recommend some accurate thermometers? I've noticed as much as 10 degrees difference between thermometers.

I checked here, and the shop does adjust their mill for smaller grain/malt kernels like wheat and rye, maybe six-row also or wheat and rye are six-row? - didn't catch that part. This is lucky. Maybe someday getting a mill will make sense anyway. The few mills I looked at on-line were adjustable...

STIR LIKE IT OWES YOU MONEY! Great expression, hadn't that, the *like it owes you money* before. I stir practically constantly. I want to make a rye porter next, and the information about grain size and mill setting seems key. I'll have to ask the brew store about doing that. I don't have a...

Over the last few days I have been lowering the temperature to the 60-62F range. It isn't fermenting anymore. There is a ring of foam still around the edge as you can see.

I have not done yeast rinsing or yeast washing, but it is interesting to me. It might be informative to include pictures of what you are seeing. You describe colors and values (light/dark), and it might be good for folks to see what you're seeing. In the original posts in this thread, the...

It is in a carboy, where I was planning to leave it. I could move it to another carboy, but there would be more than an inch of headroom. I can lower the temperature where it is.

I figured this was the case from other comments I've seen. The blend wouldn't stay true. This maybe isn't the right tread to ask unrelated questions, but here goes. I started the Wyeast 3278 Lambic Blend batch on 5/13/2020, and understand it needs to age as much as six months. It's still in the...

Agreed. I have gotten items from US Plastic a couple of times when I needed to.

I saved a 1-gallon round food grade bucket and lid that coconut oil came in and have made a few blocks of ice with that. After it's frozen, the ice releases easily by running a little water over the outside, or you could set it in a larger bucket with water to conserve. I'm storing the blocks...

I started a batch of sour blond ale last week using Wyeast 3278 Lambic Blend. Will Bernie's yeast washing illustrated method replicate a blend of yeasts, wild yeasts, and bacteria such as Wyeast 3278?