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That's what I was afraid of. The trub layer all looked creamy and consistent the whole layer. I thought it all must have been trub and no yeast. After the second jar settled, that top layer from 1rst jar did settle to bottom and looks like the creamy yeast cake For next time, if there is...

I'm attempting to wash some yeast and don't know if I got those little guys or not! After I placed a 1 quart mason jar in fridge with all the trub and about 2 cups of boiled/cooled water, I let sit until the layers appeared. From bottom to top I had about 2-3" of what looked like trub...

Congrats, Seems WLP810 is a pretty forgiving yeast. So far, the CA Common is my favorite beer to make. I now have a fermentation chamber I can ferment at cooler temps and know I under pitched my last batch, but I might just purposefully make these "mistakes" again next time. Sent from...

This is a Samuel Adams Boston Lager recipe. I do expect to ferment 3-5 weeks at about 55*. Would it mess with fermentation if added to soon? Should I dry hop to secondary when I bring temp down to 38*? Sent from my iPad using Home Brew

I'm going to do my first lager and recipe calls to dry hop some Hallertau 7 days in to fermentation. I've always sanitized everything and careful not to bring anything to my beer that will jack it up. Should I do anything sanitation wise to introduce the dry hops 7 days in to fermenting or...

Thanks tally350z, That is a good article. I will follow those re-hydration directions next time assuming I'm getting 20 billion count per gram and see if it works for me. Seems like it works for the manufacturer to sell me two/three packs of yeast to pitch directly in my wort rather than 1...

Seems to be different info regarding dry yeast cell counts per gram. One in particular is US-05. Mr Malty says 20 billion cells per gram and the manufacturer says 6 billion per gram. I just made an IPA (1.062 OG) and just decided to use 11.5 gram packet for a three gallon batch just...

How did your beer turn out? I under pitched my CA Common with the same yeast and fermented at 72-74*. This was an Anchor Steam clone and my beer came out great. I put it next to a real Anchor Steam and had several do the taste test. They all said it was the same beer, (only SRM and clarity...

I also rack to a secondary and cold crash almost all my beers after fermentation. It improves clarity. When you add sugar for bottling, some of that will stir up and end up in bottles. Sent from my iPhone using Home Brew

I live in Southern California. It gets hot too. Do a google search on a "Son of a Fermentation Chiller". I built mine for about $50. I also enjoyed the project as well. I keep mine in my house. It can keep temp about 15-20 degrees cooler than outside temp. It also keeps fermenter in the...

"I may be splitting hairs here". I think so if your on this beginner forum. I could see value to a professional brewer to have these numbers perfect but...I would think professionals aren't looking for projected outcomes either. Those values that brew toad and brewers friend give you are all...

I've been using brew toad and like the simplicity. I also just started to checkout brewers friend. I like the app as well with the brew day timer, calculators, etc... I have not yet compared side by side calculations but I will have to check that out. I don't want to jip myself out of any...

noob1979, How much change did you have cold crashing it at 35-40*? That's the temp I have in my uncontrolled refrigerator. I ask because I messed up a 3 gallon California Common and it looks like mud. I was debating cold crashing it to see if I can clear it up some, but others say it could...

How did our ancestors keep it "sterile" back in the day? I'm sure we learned from their past practices, but our "unsterile" practices of today have got to be better than their "sterile" practices of those days. They made beer! Sent from my iPad using Home Brew

I filter my wort as it goes in to the fermenter with SS strainer for the hops and a fine mesh coffee filter for the trub. Works good except it takes time. I'm trying to get as clear of beer as I can (for looks) but after bottling I get the bottling trub anyways. Sent from my iPad using...

The yeast best use by date is April 2014. I didn't know I should use twice the yeast for a lager strain! I've always pitched a dry yeast when I did my IPA's and never an issue. Sent from my iPad using Home Brew

No bubbles, little bit of krausen, and a moderate amount of Yeast cake. I imagine the us-05 will rescue the beer, will it also change the flavor to a different beer or do you think it will still have a lager like flavor from the WL810? Sent from my iPad using Home Brew

This is a 2 1/2 gallon batch. I used 1/2 of the vial. I took the yeast out of the fridge a little later than I wanted. I rushed and it may have still been around 60-65* when I pitched it. I was looking for a lager like beer to make without the ability to lager. Someone recommended a...

Sorry in advance, I know this is covered in other threads but they seem to end at "just leave it alone and it will be fine". I used my first liquid yeast (WL810) and still no yeast activity after 4 days. It's been fermenting at a steady 72*. There was a yeast cake at bottom after 12 hours. I...

Is the secondary fermenter just your bottling bucket? Can some describe the basics of the secondary. I read some experienced guys saying you don't ever need a secondary. I haven't use one yet but if it's what I'm thinking it's for, wouldn't it help to clarify the beer before bottling? Sent...