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Good point on how quickly this yeast drops. I will crash it tonight and follow your advice. The math is interesting. I dropped the viability in the calculator for the original vial from 38% to 25% as a WAG on the effect of the heat problem. After the second starter I wind up with just a 2%...

OK, please advise how to proceed from here. I refrigerated the 1L batch made from the old and heat-exposed vial of 075 after it took my starter from 1.040 to to 1.012, then decanted the beer from the yeast. Yesterday morning I made a 2L starter with two cans of Omega Propper and put it on the...

I think I am going to clean mine again and take the spring out this time. Pressure seems to be dropping instead of climbing and the spund is the only explanation I can come up with.

Now I know you meant too little space in my keg and not my noggin, but I gotta confess to feeling headspace impaired in more ways than one.

Someday, when all of these problems have solved themselves and the keg has died a natural death, is this lid going to come off the old fashioned way, or is it effectively glued on with hop gunk? I had maybe two ounces of headspace originally and I am guessing I have at least 16 times that much...

There was a lot of floating hop matter in that pour. I pitched the dryhops at the same time I transferred from fermenter to keg. I think of it as biotransformational spunding.

Mine is a three gallon keg and I did not do a closed transfer; I simply filled it as far as I could and still put the lid on. With the benefit of hindsight, that was pretty clearly a mistake. My first thought was to remove the lid and to pour some of the beer down the drain. The lid won't...

Just lucky I guess.:D Bit serially, I filled it just as full as I could. How full should it be? I confess I never thought about when I set it up. When I returned to the keg after a few hours the gauge was back to the 30psi max and I had a few more ounces of beer in the bottom of my FC. I...

I did not do an FF test, but the last time I made this beer with this yeast it was 1.006. But that was with fresh yeast while this time the yeast was third or fourth generation and not in the best of health. It took several hours longer to get started. The gauge was just over 30psi this AM...

Wow, you really sent me down the rabbit hole with that reply. I learned why an innoculation rate under 25B is bad (risks of infection, diacetyl and zombies), but not why going over 100B is bad. It seems that if I assume I am starting with 200B yeast cells, then making a 2L starter from my last...

Take off the cap and let it sit at 50F rather than room temp. Don't do anything else.

That is reassuring. I probably won't check again until morning. Do you predict the pressure will be higher or lower? The blow-off tube was still very musical at the time of transfer.

It's sad. I've been trying to figure out spunding for over a year, but my limited brew schedule combined with a weird travel schedule means that the spund valve I bought from Bobby a year ago did not come out of the box until tonight. My current brew attenuated from 1.052 to 1.022 and I...

Leaving it on the stir plate until this morning seems to have done the trick. It was down to 1.012, or 70% attenuation. I decided I didn't need to wait to see if it would make 80 or 90% and moved the flask to the fridge. Tonight I have about a 1/4" of stuff at the bottom of my 2 liter flask...

There was a little bit of krausen tonight when I got home. I am going to let it go til morning, or maybe even tomorrow. I think it will continue to attenuate. I do not see more Hansen available from White Labs other than from a vault pre-order that appears to have zero orders to date.

My replacement vial was shipped hot and looked dark as well, but it fermented like a mo-fo. I got roughly 90% attenuation the first two times I brewed with it. I wish I'd done a better job of saving those yeasts for future brews. I've never been very good at doing so, but it did not matter...

Thanks. I will give it more time. Did you cold crash and pour off the wort before doing the second starter? I have another beer fermenting right now into which I pitched a slurry from an earlier Hansen Ale brew. It took a bit longer to start fermenting than before, and I am not getting the...

My first shipment spent a week exposed to 90F plus temps. The replacement turned out great for several brews, so now I am trying to revive the original, which is also a day or two past the use by date. Yesterday morning I combined an Omega Propper Starter, 16 oz of RO H2O, and the aging vial...

Keep in mind that if you wind up with less than 2.5 gallons at the end of the day, you can always simply add water to get to where you want to be.

Wow, this is a fascinating thread, even with all the prickliness of the thread starter. I think most of what he is doing goes way beyond what the thread starter asked for in this thread. Still, it looks the concept of the standpipe is a real good way to avoid stuck mashes or sparges. Then...