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I made a starter with Ringwood the first time I used my stirplate about 2 months ago. I think it took a little while to get going (about 24 h?), but once it did it really kept going. It produced a steady stream of bubbles for 2 days before I used it. I was a little surprised at how many...

As I alluded to, I think the only way to really tell would be to run a side-by-side experiment. For simplicity's sake, I would probably ferment everything in primary then rack half the beer to a secondary and condition under the same environment. This way you limit the differences to only...

None of your "issues" are really issues at all. I have waited a full 24 hours before pitching yeast without problems. Slow evolution of a krausen (foam) into the blowout tube is also no sign of anything wrong. If you have only brewed a few times before (or if this is your first time), don't...

The yeast have to be in contact with the beer in order to take up the flavor compounds and modify them. Therefore, it is mostly the yeast that are freely floating in suspension that are doing all of the aging. Presumably the top layer of yeast in the cake could also be doing some as well. My...

For comparison's sake, when baking bread with 'active dry yeast', you are supposed to rehydrate with water that is 100-110 F. Obviously different strains of yeast, but it's all S. cerevisiae, and so temps even that high clearly don't kill them. My bet is that you actually got no change in cell...

+1 on temperature not mattering much after the majority of fermentation is complete. I also think you could get away with moving it as little as 1-2 days before racking. It doesn't take that long for the trub to settle out.

I read both parts of that article and I don't take home that you need to make that large a starter. He says repeatedly that for 5.25 gal of 1.048 beer you need 177 billion cells. He also says that in a 2 L starter pitched with 1 packet of yeast (100 billion cells) you should expect a growth...

If this is your first time using a keg, then you may have been duped by the initial pull of the beer off the bottom of the keg. As the beer clears all the sediment drops to the bottom, and the first few pints that you draw out of the keg can be pretty chunky. Usually the rest of the beer is...

What kind of a politician is he? Just have a sip, no one is expecting him to finish a pint and ask for seconds. It's a publicity event. Who is he afraid of angering, the Temperance League? My opinion of Mayor Mike lowers pretty much every day I live in this city.

I would drink it even if it were kerosene. The LD50 of kerosene (lethal dose that kills 50% of rabbits) is 2.8 g/kg. Assuming you weigh 180 lbs = ~80 kg, that would mean you would have to ingest a half a pound of kerosene to get near a lethal dose. In reality, there is likely less than half a...

I have never heard of that, though all of my lab work has been done in what I assume could be considered close to "ideal" conditions. Do you have any information on the concentration of H2O2? I think I would rather try to be extra careful and/or make replicates of my plates and slants than...

The fungi aren't contaminating the final beer, because they will not survive the boil. In fact, most fungi produce compounds like this to protect themselves from other microorganisms, so it could even help to prevent contamination (though I wouldn't recommend adding them...) It certainly seems...

After reading a little bit about the NEMA 14 on wikipedia (http://en.wikipedia.org/wiki/NEMA_connector#NEMA_14) and looking at its datasheet, I think you are right in assuming that W is white, G is green (ground), and then black would by X. Also check out this page...

If they are left in there long enough, both liquids will be the same temperature regardless of the volume. However, since you are pitching only a couple of hours after putting it in the fridge, you are probably right to assume that the starter has cooled down more than the wort. Nevertheless...

I would actually fill up a growler from the keg and wait a few days just to see if you get off flavors in the growler beer. If you do, then you know the problem is in the transfer to smaller containers. If you don't, then you have more likely pinpointed the problem to bottles and/or caps.

With the heavily-repeated caveat that airlock activity is not a useful indicator of fermentation... There are a number of things that can affect your fermentation. Things that come to mind are conversion of starch into fermentable sugars during mashing, percent of dextrinous malt, mash/wort...

Hm interesting. Like I said I don't propagate this way at home so I have no personal experience. If there is an effect, your full-size starter in malt must give the yeast a chance to re-equilibrate to the new media.

Something most people don't realize is that the temperatures that are mentioned for denaturing are idealized for simplicity. It is really more about the rate at which the enzymes denature. Denaturing can be considered an irreversible inactivation of the enzymes, but there isn't a hard and fast...

Also, DON'T use YPD or any variant thereof for your plates. You have been doing the right thing by using malt extract. Apparently growing the yeast on YPD before pitching into wort makes for some terrible smells and/or flavors in the resulting beer. I remember reading a thread about on here...

The colony density you describe is about right for streaking onto a plate from a frozen stock. The idea with that method is to get single colonies. If you want a large number of colonies then yes, you will have to get a lot more of the fluid from the frozen stock onto the plate. I have...