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Excellent! My current brew is fermented with WB-06 so that luckily fits the bill. :)

Man, so happy to learn this little bit from my first brew! Thanks. :)

I may be missing something, but forgive me, I am literally brand new to brewing. What I am saying is, the bottles with floaties tasted the best. So, if I want a cloudy, yeasty beer, does picking a low flocculant beer do the trick?

Does low flocculation mean that I'll have lots of yeast floating in my glass? I recently brewed a fat tire clone, and a few of the bottles has a fair bit of sediment floating around. Those bottles tasted the best.

Do you let the yeast come to room temp before pouring them into the vials? Didn't know if that would make it easier to pour.

You said terrible temperature conditions. I ferment brews in a 66 degree room and will probably be making starters in a 66 degree room. That won't change till I warms up outside. Think it will be okay?

I saw a video on this and it definitely looked like the way to go. I'm too cheap to buy one though. :)

Why do many go through the process of removing as much non-yeast as possible through 2 or 3 washing steps?

Thanks, I'm definitely going to brew very similar batches for my next several. My first beer, an all grain, Fat Tire clone came out wonderfully.

I haven't washed yeast or created a starter yet but I think i'm getting close to attempting it. I've read 2 dozen blogs, and watched 3 dozen videos, and typed up some directions for myself. can you take a peek at them and see if I got it right? Yeast harvesting o Boil 3,000 ml of water for 15...

That's a great idea. I'll definitely put it into categories. Thanks!

Thanks. This is just literally for me and some of my newbie friends if they want a checkoff list. I took a crack at fixing inaccuracies but I'm having trouble cutting it down. I'll replace the original post.

Very cool, thanks. This looks like an excellent guide to model musteps on. :)

Thanks, I made the changes you recommended. :)

Gotcha, thanks. I'll take a crack at cutting it down and simplifying.

It's too long but also missing stuff and leaves unanswered questions? If I answered all questions and covered things other than a standard beer it would be even longer. I'm just going for the basics. I'm just copying stuff I read? Yes, of course I am. I've read and watched videos and am trying...

That's a great idea! I'm all for saving. :) When I siphon the beer to my bottling bucket, the top trunk will be sitting on the bottom trub. I save it all divided evenly into a few Mason jars with how much beer mixed in? And then I have 4 weeks to use it up? I was thinking I'd brew 5 gallons...

Ok thanks Lefou. That's a huge relief! It was a clean looking coffee color on day 1. The yeast started swimming like a feeding frenzy on day 2. I put a blanket over it and peeked today and it looks like a gallon of coffee mixed with a gallon of milk.

This is my 2nd time brewing. The brew was dark with fleks of off-white yeast swimming on day 1 and now it looks as if I poured in a gallon of milk into it. I sanitized everything and used incredibly careful procedures with everything. Is this normal?

Thanks for the great info. :)