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My only hesitation is that I have been getting into banking frozen yeast and I am not sure how well a blend would work. I guess if I built a large starter and harvested from that, the ratios would be about right. Enough "Gen 1" vials made from the original pitch should keep things as expected...

6 month old post, but I wonder if their San Diego plant has the same "issues". I have a batch of WLP028 that was made in San Diego and looks like it has little chunks of bark in it. Pretty much the same as what is seen in the first post of this thread.

Small update from me. I decided to see if I could successfully make a starter from the "expired" 028 Scottish Ale yeast. Just as a proof of concept. Once the yeast had settled and frozen in all my vials, I found that there seemed to be a variation in the amount of compacted cake at the bottom...

Yeah, did not mean to say it was a new thing. Just that I have seen it pop up a lot more often recently as a "better" method than a stir plate, or at the very least on par with stir plate results. Usually when someone says "do I really need a stir plate" and someone else says "let me tell you...

The idea of creating massive foam in an oversized vessel and then not worrying about aeration afterwards seems to be one of the "newer" ways of doing it versus a constant stir plate. I can see the appeal and logic. Having the yeast be on the walls of the thousands/millions of bubbles gives...

You can pull the quality control and actual cell counts for each White Labs batch. For the three I pulled recently, each was sitting at 3.8 billion per mL. Their acceptable range is from about 1.5 to 4 billion per ml. It is probably wise to assume that a clean home-made starter made with just...

Going to resurrect this thread since it was the inspiration for me to start a yeast bank. Copy and paste from one of the "other" home-brew sites (but I swear I love all my forums equally) Finally got my yeast bank going! In each 15ml tube I have approximately 10 ml of slurry and 5 ml of...

"The optimum fermentation temperature is between 57.2 and 64.4 °F". Also, "alcohol tolerance, up to 18%". I would say you are cold, and that you are going to ferment dry with no apple taste remaining.

Good question. My only theory is that since they limited themselves to only pitch one vial with no starter, it was underpitched. But they did provide some nutrient, so underpitching should have just extended the ferment time, not lowered the attenuation.

I would love to hear from more people who have used 002 English Ale. I am surprised that the one person who tried it got such a dry and yeasty result since it was the "winner" of a pretty comprehensive blind test. Admittedly this test was only with White Labs yeast, but still...

Those don't look like rafts. Just fermentation bubbles grouping together. It is still fermenting if you ask me. Have you taken a gravity measurement again to see if it is below 1?

Wall of text incoming.....this is basically my "brew" log from this batch. Caramel Apple Hard Cider - Started afternoon of 11/8/17 Ended at 1.002 before sweetening, 1.021 after sweetening. 5 gallons Costco Apple Juice 2 pounds white sugar 1 liter, 18 hour old S-04 yeast starter into carboy...

I am sure this is not what you have, but if you want to be grossed out/even more paraniod, Google "Vinegar eels".

@TxBrew , check out this lack of head space in a secondary.

Sulfate it and then make a massive starter so you don't spent so much on yeast?

Fun fact. If you take fenugreek capsules as a dietary supplement, your sweat will often smell like maple syrup. It is also used to increase breastmilk production. This is how I know about the smell thing. Haha.

We were at 1048, so you make it 1,049.

So far I am at 1,026 + 12 = 1,038

Tap water. If you are thinking chloramines or other water treatment from the city.....maybe. Our water has no smell at all from the tap, but maybe long term in a sealed container with Star San changes the "flavor"? :ban: I used to do saltwater fish tanks, so I used to monitor dissolved...

Hmmmmmmmm...I checked and the bottle is PETE 1 (I thought it was usually abbreviated PET). I will have to take a look at what I can find about PET(E) 1 plastics and acids in the 2-3 range. EDIT: There is this... "Cleaning detergents and high temperatures can cause chemicals to leach out of...