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The Yeast book by Chris White recommends hitting a gravity of 1.080 something or more with O2 at 12-18hrs post pitch. I've tried it with good attenuation results and no oxidation flavors. Sent from my iPhone using Home Brew

Are these the initial signs of powdery mildew or something else? Sent from my iPhone using Home Brew

Good attenuation and an oxidized beer? Sent from my iPhone using Home Brew

So I made a starter of wlp090(using yeastcalc) and it should be already to go for tonight. Question is; I have 3 additional vials of wlp090 that are over a year old, I'm guessing they are probably about 10% tops at this point. Should I just toss them in when I pitch or am I risking some kind of...

I'm not saying you can't get it, I'm saying chances are it warmed and cooled and warmed a few times by the time it got to your fridge. Doing that speeds the hop flavor and aroma loss, at least to me.

This. I'm skeptical of all bottled hoppy beers. A Celebration 3 months after it was brewed on the other side of the country is simply not going to taste like it did at its best. Way too many opportunities to mistreat it in the distribution chain.

I normally pump pure O2 through a stone. I've notice maybe my hoppy beers are fading fairly quickly or maybe oxidized. So I figured this time I would try this technique. And my batch size is about 6-6.25

Edit: just reread your post on "staling", disregard my response.

I wasn't concerned with stalling but staling or in other words oxidation or a rapid loss of hop aroma/flavor. I ran it through mr malty and it said to pitch 1.4 packets, I figured an even 2 would help ensure not a lot of growth was needed, given my concern. They were 11gram satchets.

So after some research I came to the conclusion that dry yeast is dried with sufficient sterol reserves to multiply enough times and properly ferment the wort without additional aeration or oxygen. So I brewed a 1.070 IPA and pitched 2 packs of rehydrated packs of US05. Everything went well...

Us-05 tends to be a slow starter for me and I use the manufacturer's instructions for rehydration. At about 24 hours there's a decent krausen and by 48 it's ripping along.

Update; ended up letting it rise to 72, measured gravity today and its down to 1.016-7 with 1.016 as my goal. Guess this yeast is just slower than what I'm used to.

I recently made a 6gal Ca Common; 11lbs 2-row, 2lbs Munich, 2lbs Vienna, 8oz C60, 5oz Acid malt, 3oz Roasted Barley. Mashed at 150 for 70-75 min. Pitched a stepped up 2L starter at 60-61 deg 1.058. Fermentation took off at about 12hrs after with plenty of blow off. I've been keeping between...

All kegs started doing it, I'm pretty satisfied it has been resolved. Thanks all.

Just an update Realized my refrigerator's temperature ha been slowly rising. It was sitting at 50 yesterday on the coldest setting so finally figured something had to be wrong. Emptied freezer and took apart, the entire chilling mechanism was covered and rock solid ice to include the vent to...

Bueller?

I think foothills brewery is pretty good, I think it's un Greensboro though(kinda close). Their Seeing Double IPA and Hoppyum IPA are excellent. For Raleigh specific though I would go with The Triangle Brewing Co in Durham, they're also very good.

Why not just leave the Co2 line attached and carbonate while it lagers in the fridge? Then tap it when you feel it's lagered enough. I've made a couple ALTs and have not lagered longer than it took to carbonate (2 weeks) and they turned out real good.

What's your intent with that mash schedule? With DIPAs I like to dry it out a little and not Ed up with a huge body. I'd extend that initial mash to an hour or even 90 mins and then finish up with a 15-20 min rest at 156. It's my understanding that beta doesn't work that fast so 15 mins is...

Ok, we'll see how I do; OG was 1.092 with 21lbs of MO and 2 oz of roasted barley.