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Nothing at all. It's completely still. Not one bubble on the surface. This is my first time rehydrating yeast and I think I may have made an error. I didn't cool the rehydrated yeast down to wort temp. I pitched it at about 85 degrees onto 70 degree wort. Maybe this killed the viable yeast?

I brewed a batch on Thursday, it's now Sunday with no signs of fermentation. It's Easter Sunday so my LhBs is closed. I plan to repitch another packet so just wondering how long the wort can sit without going bad? I will be picking up a packet tomorrow (Monday) so it would be sitting for 4 days.

This is the recipe I think that I'm going to settle on. I want a easy drinking beer that still has some character. Any thoughts on the below recipe? Change/add anything? I'm pretty set on the grain bill. Just not sure about the hop schedule. Thanks! Batch Size (Gallons): 5.5 Original...

Good deal...Yeah, I think i have some CTZ laying around so i may use that for a bittering charge then late additions for the rest.

I want to brew a session India Red Ale so I tweaked this grain bill from another recipe that I like the color and flavor. Any suggestions or changes to make this recipe work? OG: 1.042 SRM: 14.05 ABV: 4.58% 6lb Maris Otter (70.6%) 1lb flaked oats (11.8%) .5lb Vienna (5.9%) .5lb...

Perfect. I do have a food saver vacuum sealer so I think I'll start going that route.

I have several zip lock baggies of various hops that I had leftover from previous batches stored in my freezer. I wanted to dry hop a beer that I had in the secondary which I hadn't planned on. I grabbed about and ounce of amarillo and decided to use it. There was no aroma when i opened the...

Thanks all for the feedback. I wanted to stick to the recipe and wasn't sure if a decoction made a difference. I can't find the source of the recipe as I just stumbled across it reading some brewing articles. Never even tried the style so I thought what the hell. I think ill do the beta glucan...

Sounds good everyone. Appreciate the feedback

Thanks for the info and linking that in. So if I forgo the decoction mash should I do a 35min protein rest at 127 and then a 30 min at 165? Or just do a 60min at say 152?

I'll be brewing a roggenbier this weekend and wanted some feedback on doing a decoction mash. Below are the instructions per recipe: 1. Begin mash with 28 qts (26.5 L) of water at 127° F (53° C). Conduct a 35 minute protein rest at 122° F (50° C). For a 30 minute decoction, boil...

Sounds good. Adding the cacl

Wow, it looks like there was A LOT done with water chemistry there. All i have is some CaCl and Primo water. Should i just forgo the CaCl since this is all i have to work with?

Perfect...2L starter it is! Thanks everyone.

Yes, I have a flask large enough for a 2L starter. I was reading that using a stir plate is recommended for getting the most out of using a starter. I was worried about not having a big enough yeast culture by using a 1L starter with no stir plate considering I was so high on OG on Mfg...

Yes I do....what do you reccommend?

I'm brewing my first NE style IPA and i've come to understand that water plays an important role in the style. I want to get that soft mouthfeel. I have some CaCl, but is that enough alone to get the desired softness? If so, how much should i use for a 5gal batch? I use Primo water in the...

I will be brewing an NE IPA with OG 1.064 using WLP002. Mfg recommends a 1L starter up to 1.065. Since I'm so close to 1.065 and don't have a stir plate should I do a 2L starter and just shake it here and there? or will the 1L starter suffice? Thanks

Oh wow. Yeah the ambient temp is 64. And ambient 68 at original temp. I knew there was heat given off during fermentation, but didn't realize it was that much.

Thanks for the insight. Fermentation has slowed so I will ramp back up to 68 and hopefully be ok.