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I believe that in regards to volume co2, it does not matter what temperature the bottles are conditioned at. There is the same amount of fermentable sugar whether the bottles are stored at 60 or 80. How fast the bottles actually reach carb is determined by the stored temperature. I could be...

Thats what I would do, based on what I've read about making a starter. It seems people have had decent luck with making pretty large starters 2-3L without stepping up. If it was my beer I'd use 300G of DME (approx 10.6 oz) topped off with water to get it to 3L and then boil that for 15...

Scimmia is right. Using Tastybrew's bottle priming calculator an Amber Ale to style should have between 2.26-2.78 CO2 by volume. If you strike this in the middle at 2.52 and use corn sugar (dextrose) to prime, if your beer was fermenting at 68F you'd need 4.3 oz. If it was me I'd prime...

If it was me, I'd make a 3L starter from the beginning. Let it finish fermenting, frig it overnight and decant. Here is a quote from a different thread.

Dude, I've been there...we all have. Have a GREAT day!~!!

There is a better way. Add your DME through a funnel and then add the water to bring it up to the desired level. For example, I made a 1L starter today and wanted an OG of 1.040, so I weighed out 100 grams of DME on my scale in a measuring cup, stuck my funnel in the mouth of my ehlenmeyer...

This is not a concern at all. You WON'T get autolysis from overpitching. No way, no how should this concern you. If I had to select pitching too much yeast or not enough I'll over pitch every time.

Thanks scinerd3000!!! It'll be 2 days from when i began my starter to when I need to pitch it into my next brew. High krausen appears hard to spot when the wort is constantly being stirred. I do have a extra packet of s-04 dry yeast in my frig. should I try to pitch that?

Thanks for the info, amh001. I'll answer the questions in order. In regards to racking to early to a secondary, I agree. On my first batch I transfered a "big" scotch ale to a secondary after only 7 days on the yeast. I had a really really vigorous fermentation and racked it after the...

You just responded to a post that was 6 months old. Cool!

Thanks for the info. I have yeast nutrients that I used in the starter. I ordered 2 bags instead of one so I have enough yeast nutrient in the house to last like a decade. Would it be worthwhile to put in a teaspoon of yeast nutrient at this point and shake up the fermenter?

Yeah I left the Scotch ale in the primary only for a week and then close to three weeks in the secondary. I needed my primary for a second batch at that time. Since then I bucked up and bought more buckets/carboys. No exploding beers.

I made the starter and left it on the stir plate for 24 hours. I placed in the Frig the night before and decanted off most of the starter wort in the morning, left it out to adjust to room temperature for about 6 hours and pitched it into my cool, aerated wort. This was my first partial mash...

Good day Everyone: I'm about to brew my fourth batch this weekend and I want to make sure I fix any issues in my processes. My first 2 batches were extract kits, my most recent was a partial mash. The beer i'm brewing on saturday is a PM as well. My big question is why can't I get my FGs to...

If you did a partial boil I would have left it alone, since it is almost impossible to get an accurate reading due to the wort not being mixed consistently throughout. Its very very likely that the sample you took for the reading was "watered down"" showing you a lower OG than what you really...

Don't add the beer back to the fermenter. Why take a risk of infecting your whole batch for less than a full bottle of beer? Drink it! Also, I wouldn't siphon beer for testing purposes. There are other, easier solutions such as a wine thief, turkey baster or simply sanitize the heck out of...

If your around for the first few days, you'll be able to monitor it like usual so no problems there. I just know that if it were me and I left right after pitching yeast lets say and I was going to be gone for three weeks, I'd be anxious upon opening my door upon return, crossing my...

Sounds good to me. I'd put a blow-off tube on your fermenter just for the piece of mind of knowing you won't come home to cleaning a 3 week old mess off the ceiling and floors too. Other than that should be fine.

Hi Iniquity: Fellow RIer here. I'm new to the hobby and have recently learned the wonder of creating a yeast starter...especially for beers over 1.060. Without being an expert I think that many times for beers that have a FG above what they should its because new brewers have a tendency to...

Okay Hoppus, I gotcha. Thanks!