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I was going to say something about how the yeast aren't just consuming sugar. They are also making more yeast, but kh54s10 got to the main point. Get the book and read it. And I will be first to admit I still under pitch my beer, and I enjoy that flavor. I also admit that most other...

The problem facing you is pitching used wort into the fresh wort. I don't mean taking a 1 L start into a 2L starter, I mean pitching the whole starter into the wort for brew. Starters are dump the liquid, keep the sediment, beers are dump the sediment, keep the liquid. I've read it...

Well by chance I tumbled upon this today http://winemaking.jackkeller.net/yeast.asp Jack Keller's discussion of yeast. I was looking for a recipe and noticed this page there. Anyhow, he mentions rehydrating the yeast, and making starters. And he does this for 3 reasons. First you pitch...

While this is true on the face of it, it seems like wine makers should be more worried since the sugar count is higher and the nitrogen count is lower - yeah we put in some yeast nutrient, but nothing like the extras from a good brewers mash. And wine yeast is 1/2 the size of beer yeast (dry)...

This is very true. What it comes down to is that sweeter drinks mask unpleasant flavors. (spoon full of sugar and medicine something something to music).... A higher ABV tends to taste harsher, but more residual sugars make it more palatable. One of the mead makers told how he made dogwood...

This is true and good advice. What I should have said is that if you are working with really old yeast, or going more than 5 gallons or more than 1.060 gravity in 5 gallons you should make a starter. With 5 gallons and under 1.060 gravity, the starters are generally not needed, but...

Ok, thanks.!

we can make a good guess of your start being about 1.120 .. this is without looking up the exact referenced point per pound-gallon for honey... but honey typically will have about 40 points per pound in 1 gallon, you used 3 pounds in 1 gallon, so about 1.120. This means your 0.999 is...

There are a bunch of things in play here. - and probably none of them directly help each 4 oz bottle of extract probably has the same relative flavor if the same type, but relative to a different type (ie blueberry v cherry) it may be more or less strong. Every person has differing levels...

You can smack it and go. I've had trouble at times getting the inner pack to break, and ended up breaking it and pitching all at once. I think the instructions are to break the inner bag wait a couple of hours before pitching (the outer bag will inflate a little). But doesn't matter. Only...

I agree, keg that beer. When you want to drink it, you will need to put it in a fridge somehow, but you can keg it and keep it 'warm' for a while yet. I mean we do that with bottles all the time. The packaging doesn't demand a fridge, the consumption does ;)

Sheepcat, have you seen any stuff that says 1/3? I'd always heard 1/2. I'm not sure it matters as long as there is sugar to consume and allows the yeast to consume the stray 02.

another thing that helps is gently stirring the must before that last SNA add. What this does is disturb the dissolved CO2 and get it out. IF your gravity when you do the SNA is very close to the OG, you could seek to stir a bit more vigorously to get better/more aeration - do this only the...

1lb of sugar in a 5 gallon batch will generally give you 1% abv (or .008 to .009 gravity). but juice starts with as noted 1.040 to 1.050 - or the equivalent of 5 to 6 lb of sugar in a 5 gallon batch. Juice is generally simple fructose, although there might be some glucose. Both of which are...

While that is doable, I'm not sure of anyone here who would recommend that method. Part of the concern is time - that is to sanitize something it matters what method and how long you are to do it. I think boiling is a 20 minute process, so you might not have gotten as sanitized as you...

:off: You link kind of proves my point. It just parrots the point and links to mrmalty, which is assuming the 20% also. There isn't ever mentioned a journal reference of "here is the experiment that shows that refrigerated yeast loses viability at about 20% per month" in which a statistically...

Somewhere on here is a thread about this, the guy found that for his samples it was closer to 1% per month, not 20% - and yes he used the standard methods for counting yeast. This leads to several thoughts 1. One guy doing even several yeast containers is still way less then statistically...

yes it looks like you fermented and finished. There is something called a kerausen that occurs - it is basically a build up of foam, followed by it collapsing. That's what it looks like it happened here. Take a hydrometer reading and get ready to bottle.

I think I missed when it entered a keg. It should still be in the fermenter until it has finished fermenting. Then move to keg for serving. If it is still fermenting, then it will be hard to clear. IF it is done fermenting, then adding sparkoid should help it clear.

Don't confuse a 68 degree airtemp for a 68 degree ferment temp. Get an aquarium stickon thermometer. They have lcd that is calibrated for the temp. You may not need the belt. Also if the wort is is a smallish room, you can boost the whole room temp by putting an incandescent lamp on. -...