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Sure did I went with their suggested numbers.

Here is the data from brewers friend yeast pitch calculator. The data I put in was estimates from 1 pack s04. You can see why I thought a starter was a good idea.

There's a photo of my starter that's a 1l flask I refrigerated to settle the yeast. You can see the yeast on the bottom. That's how much I pitched. I decanted off the fluid before I pitched

I'm very confused about pitch rates . I bought all the equipment for making yeast starters and as a result I made a starter using dry yeast.... How many packets of s04 did the original recipe call for?

Yah I just made a normal starter . I'm very new to brewing so everything is a learning process. For dry yeast I read online it doesn't make much sense making a starter just rehydrate. I didn't know that until after I made this batch. I definitely over pitched going by what I know now. I made...

Yes I did . According to the calculator at brewers friend I needed to make a starter for the recommended pitch rate with the gravity of this recipe.

I live in SoCal and have access to the west coast craft brews. Would love to trade with someone for zombie dust.

Btt anyone need this in SoCal

I'm trying to figure out when I should secondary and dry hop. Currently been in primary for 8 days using s04 with a good sized starter . Running a blowoff tube and it stopped bubbling a few days ago. Haven't bad a chance to check gravity. I know s04 is fast especially at the quantity I pitched...

You guys don't use yeast starters? Brewers friend has a pitch rate calculator for it

Not according to brewers friend yeast pitch rate calculator This high grav beer should have a starter

I used a 2 liter starter and my god it started fermenting insanely fast

Btt

A custom hand welded stainless 13 gallon kettle seems cool but likely more hassle than you'll gain. In his time alone I don't see much value here. For that volume look up or build a keggle a kettle made from a stainless keg. Stainless is strong so you'd be surprised how thin you can go and...

Isn't the amount of co2 present in the beer a function of its temperature. Why wouldn't you use the temperature of the beer just prior to bottling . If highest temp was used couldn't more volumes of co2 be present than expected if the beer is bottled at a lower temperature? I'm fermenting at 65...

This is a very thick aluminum boil kettle. Believe it's 9-10 gallons. Plenty big for a 5 gallon batch. Should last a lifetime . No lid $20 OBO Huntington Beach CA

I've had this recipe fermenting for the last 6 days at 65 degrees and today it appeared it stopped bubbling. Little concerned about that. I did pitch a massive yeast starter so maybe it fermented out extra quickly... I hope. I'm going to check it out Wednesday and transfer it to a secondary and...

Ahhh. I remember reading that! Thank you

My first recipe which called for a dry hop. I currently have the hop pellets in a ziplock bag (had to open the sealed bag for earlier hop additions) in the freezer. I bought a mislin bag I will sterilize and obviously I'll sanitize the glass carboy I plan to rack the beer to. How do I sterilize...

What caused the off flavors? Did you ferment too high temp?