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I started a White Labs WLP001 starter yesterday at noon. Placed the Ehrlenmeyer flask on the stir plate and got the vortex moving. This morning, absolutely no bubbling, no krausen... nothing. Dead flat liquid. Last week, right after I purchased this yeast from my LHBS, I got a flat tire...

Champagne yeast, perhaps? This thing is already at 10.4% or so.

Over the summer I brewed a copy of Scaldis Bush de Noel. What was supposed to come out was a 12% ABV strong dark Belgian Ale. The actual result is a 10.3% ABV ale, very sweet and barely carbonated. I know what I did wrong, I failed to pitch an adequate starter for such a high grav ale...

My friends always ask for a second bottle of my Hoegaarden clone.

This is close to what I am brewing for a "Fin du Monde" extract clone. I got my recipe from "Clone Brews" by Tess and Mark Szamatulski... who just happen to be my LHBS proprietors here in CT! They are truly "Don't worry" brewers. It's a great recipe book and I highly recommend it to home...

There is a thread below about color... with a link to another post about steeping grains and other ways to improve an extract brew. https://www.homebrewtalk.com/f37/right-color-279022/

I don't think that brewing gets any better than the morning after brew day and the fermenter is bubbling away. I've spent the week culturing Belgian Abbey 1214 and stepping it up for my first fall brew, a La Fin du Monde clone. To see that the yeast is healthy, viable and responding to the...

Help me maximize my ale availability. I want to brew these two recipes back-to-back. Which should I brew first? I want to a) drink more ale this season and b)ensure a steady stream of ready-to-drink ale.

I'm not sure, but doesn't Stone use the same yeast for many of their brews? I remember hearing that from some one who knows the industry. I could be wrong.

I thought 2 liters was a pretty good size starter. I'm +2 days from pitching the "finisher" and, although I haven't taken a hydrometer reading, it seems to be fermenting at a pretty good rate. (Yes, yes, I know that airlock activity isn't a good measure!) I'm going to wait until +10 days...

See next post...

Avid -- I aerated the original 2L starter for 40 hours and pitched it at full krausen. (It's a 5 gallon batch.) After cooling the wort to 70 degrees, I aerated the wort for 40 minutes before pitching the yeast starter. I also aerated the "finisher" starter for 40 hours before crashing...

,,, it sure is doing a good impression of an active fermentation. I see a changing "colony" of bubbles on the surface of the beer. Not exactly krausen, but a nice cloud of bubbles. I guess only future hydrometer readings will tell the tale. Monkey-man, what do you think? Am I on track...

I'm brewing up a high gravity Christmas ale (only my second) and I'm wondering how my fermentation is progressing. Any comments will be welcome. I am using Wyeast 1388 Belgian Strong Ale yeast, pitching it in the primary and adding a new culture of 1388 in the secondary. Here are my...

Tastes fine... at least those that I've poured from intact bottles. Lotsa foam from each bottle, which I put down to the honey and corn sugar used for priming. Poured slowly, I can get 12 oz of beer in a 14 oz. glass. No off flavors.

But one popped this a.m. A Belgian Spiced ale... been in the bottle for about three weeks. A 22 oz. bomber. I turned off the A/C this a.m. and the ambient temp was 76 degrees. Smells good, though. Maybe my wife disagrees. :eek:

Well, imho, that haze you see is just stirred up yeast and left over trub. It will settle to the bottom of your beer bottles in a week or so. The haze you've read about is the coagulation of proteins and peptides (have I got that right guys?) at low temps... like refrigerator temps. Warm up...

I normally rack my beer off the primary after a week. In most recipes, you wait until FG and then bottle. However, this recipe says "after fermentation slows (a week or so), pitch the second yeast packet three days before bottling. ...don't forget to allow 5-6 months ageing in the bottle..."

I'm going to use the same strain I started with as the finisher, Wyeast 1388.

I'm brewing a Belgian strong dark "Christmas" ale that I hope finishes at 12% ABV. I'm using Wyeast 1388 Propagator. I aerated the yeast with a stone for about 40 hours prior to pitching. My starter was fermenting furiously, churning like something from a mad scientist's laboratory...