Search results

Believe it or not, it's just getting started. The market will grow and grow and grow for better and better beers. Higher quality and higher priced Beer is in the early stages of a long term growth trend.

Exactly what I was looking for. This system makes a lot of sense and seems very unlikely to contaminate over time. Thanks again! BTW, using your advice, I brewed my best batch a few weeks ago, an IPA that came in at 7.2 ABV and had absolutely EXPLOSIVE fermentation within hours of getting...

FANTASTIC THREAD!!!! Just what I needed. In the pictures, you have your big flask and two pint sized mason jars. Do you dilute your original yeast into that measuring cup and then pour some into the pint mason jars and the rest into the big flask? Trying to understand exactly how you get...

??? What is it? (thanks for your advice, BTW!)

These pictures look like 1/2 pint Mason Jars nearly filled with slurry. How many cells of usable yeast do you estimate is in each jar? If I compare this to, let's say 3 smack packs of Yeast, this seems like A LOT, LOT more in that 1/2 pint? Is that correct? Or is a lot of the slurry not...

Since I tend to start another brew about every 3-4 weeks, I just need to keep my yeast alive and kicking for less than a month. If I can build a new roughly 300 billion or so starter every month, I'm in good shape. That's what I'm trying to determine. Is there any way to eyeball it?

I used the calculator which shows if I do my first starter with .5 L of wort and 10 billion cells then step 2 with 1 Liter then step 3 with 2 Liters I will have a plenty of Yeast for a good strong IPA (1065 og) with a little leftover to keep the Yeast going.

The 10% of the smackpac was pitched to .5 liter in the quart mason jar and it expanded for a day before I refrigerated it, so it must be higher than 10 billion ... I'm hoping maybe 20-30 billion? If I drain the wort from there and put in another .5 liter I"m hoping I get to 100 billion which...

Thanks! Don't understand why the picture isn't showing as that would help. I put about 10% of the smack pack into the half filled quart mason jar BEFORE I had pitched it into the other 2 liter starter. Nice thing about a mason jar is you can close the lid and shake the crap out of it to get a...

3 days ago, I made a yeast starter with Wyeast 1968 (English ESB Ale) I put a small amount in a quart mason jar (picture) to build another starter and the rest (90% of the smack pac) in a 2L starter I pitched into a new batch of IPA. After 24 hours, I put the quart jar into the fridge and...

Thanks! That's what I was looking for. So in this scenario it grows by 10x.

Sierra Nevada Pale Ale was the beer that changed it all for me.

I'm sure there are ... I'm just trying to get a sense of the amount of cell growth, roughly that occurs. Do 200 billion cells grow to a trillion? 10 trillion? I haven't even a clue.

That calculator seems to tell you how many cells you need in order to pitch a 5 gallon batch. What I'm after is how many yeast cells are created in the fermentation process with a 5 gallon batch?

If I'm brewing a 5 gallon batch of IPA that has an OG of 1065, and I pitch 200 billion yeast cells to get it started ... after fermentation is complete and it ferments down to 1012, approximately how many yeast cells are now in my 5 gallon fermentation bucket? Anyone ever figured that out?

Beautiful dogs!

Lots of good advice. I appreciate all of it!

Here's a beauty!

I'm on my fourth batch and my first three turned out great and I bottled them. On this batch, an IPA, I've decided to move to kegs. I brew in 5 gallon Batches and will probably have two kegs I want to tap from the system. Can someone please recommed a good value solution in terms of the...

I will and thanks for the post.