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Sanitizing bottling sugar? I didn’t realize that was a thing. I usually get my bottling sugar solution above 180 then pitch it. Would that suffice?

If I get good results, from a repeatable process, this time around this is something that is definitely on my radar. The first Belgian beer that I made was a Saison. Luckily Saison DuPont miraculously started distributing in my area right as my second batch was ready to be consumed (or maybe I...

Thanks for the feedback. I am fairly confident I will get good results, I just needed a little support and some points in the right direction. I am quite skeptic of most businesses and their suggestions because ideally they are out to make money. But I think that if you are looking to have...

I anticipate under pitching, 65% of the cell count that is required. But I guess I didn’t do my homework on the yeast profiles. I was hoping for the traditional Hefeweizen esters.

Do you have a good idea what the cell count is in those steps? I hope BeerSmiths starter calculator is good, because I have been paying attention to pitch rates as if late, especially with beers that require esters like saisons and hefeweizens.

Thank you for the knowledge. It will help tremendously. “A wise man is strong, And a person of knowledge increases power.”

@VikeMan and @duffy5018 I am not using a stir plate. I am going to buy a 2000 ml this time around and get a stir plate in the near future. So Ideally I have my starter, monitor the gravity after it stops active fermentation to ensure its done. Then put in fridge until it all settles out and...

Thank you for reassuring me as I make this next step in my brewing journey! I only need to grow it by a number of doublings of 1.09 = (73.9-35.3)/35.3, would I really need to do a step? I am worried about contamination. Also I anticipate on starting the yeast starter on Friday night to let it...

May he forever rest in peace! Sad to see, but he has lived a long rocking life!

BeerSmith uses made on dates and White Labs has Best By Dates, so I will have to readjust the made on date. Thanks for the info! I heard a recent podcast of Brad Smith (creator of BeerSmith) interviewing Chris White. Chris White was saying how far more superior his yeast is, through their...

I guess if your are going for a classic a banana bomb isn't great. But I love Fatheads Goggle Fogger, and I guess some people would call it a banana bomb. But hey, beauty is in the eye of the beholder

Dear HBT Community, I am going to attempt to propagate my first yeast culture in a starter. I read through the propagation section of the book titled Yeast by Chris White and Jamil Zainasheff. My understanding of White Labs pure pitch vials is that they have a 4 month shelf life. Using...

Thanks for the feedback, you both have eased my woes I ended up doing a procedure explained in Yeast: The Practical Guide to Beer Fermentation by Chris White and Jamil Zainasheff on p. 223 called a Diacetyl Force. Hot water bath Sample 1 of fermented wort in 160 degree F water for 20 minutes...

I guess I do understand that it would ferment longer. I don't know why I said that. But honestly if the gravity hadn't stabilized yet I would never bottle. I did that once with a summer shandy which oddly reached FG and I was holding it in the fermentor until I had time to bottle. Then a day...

Completely off topic here, but what was your fermentation profile you used for you WLP830 strain? I have a post about a high diacetyl rest and am worried about off flavors and aromas in the finished beer.

Wow, I didn't know that wild yeast tends to fermenting longer or more attenuatively?

Ya, I agree with @Jayjay1976 , how does it taste or smell!?!? have we come to a consensus that it was wild yeast? Did you take another gravity reading to see if it reached the FG? Also, IMO I love refractometers for the ease of use and small sample sizes. I do about 3 gal batches and taking...

Dear HBT community, This is my first post and of course it is a problem related to brewing! I am currently fermenting a Marzen beer for my Oktoberfest party and started performing my diacetyl rest for the WLP830 strain White Labs German Lager Yeast I used. Sadly I had to start my diacetyl rest...

Damn!!! I was reading this and even posted as if it was a new thread! I fell for the necropost again!

It’s hard to tell without tasting and smelling it myself. But honestly if you think it is anywhere close to tasting like metallic it is for sure the aluminum kettle. I would never use aluminum for any portion of a brew system. Stainless steel all the way. Aluminum I have heard tends to give a...