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I've mentioned it before (probably on the above thread). I keep 2 liter bottles of ice on hand and leave the pot in an ice bath. This can bring a boiled brew down to pitching temps inside of a half h0ur. I lose a gallon of water at the worst, most of it rinsing the sink when I'm done You'll...

Good question. I believe it was the CA Lager yeast, not the Ale. It was not 001 but rather some other number in the 600's or 800's.

The title probably says it all. I have a Cali Common I'm working on and it's about 3 weeks in at this point (typically when I pull these guys out and keg them) and I'm not quite where I'd like to be for FG yet (1.020 vs 1.010). When this happens with Ales I can usually warm it up at this...

Good idea. I've never tried that. How exactly does this work and how much should I be adding?

Scratch that, I guess Stone no longer makes this Barley wine... Bastards...I had no idea it was a one off.

I drink all of the above, regularly. While I'm useless at telling you what to brew for him if he can't appreciate a swig of Stone Guardian I would question his pallete.

Well there you go a perfect mistake. : )

You are correct. Poor nomenclature in the OP. I executed the 1st addition correctly, 60 minutes out from the end of the boil. The 2nd, however was at 15 minutes out instead of 0 min/flameout. I know the beer will be fine since I do 15 min additions all the time...it's just usually they are...

It's supposed to be an amber ale sort of like Fat Tire. 6lbs of Munich, 1lb of DME, 1lb of light grain, .3oz of Galena at the start and .3 of Williamette at 60 min. I thought the longer you boiled the hop the more bitter the brew got? This should mean the beer would be a couple of IBU more, no?

There's always something...this time I made my 60 minute hop addition (.3oz of Williamette) at the 45 minute mark. I misread the recipe. So, what exactly can I expect to change with my brew this time out?

Agreed, you can't help but wonder, I know I have. Not to mention that those guys are getting "cost" on the White Labs vials which are probably the difference of $4-5 a tube. If I was getting liquid yeast for less than $4 a tube I'd probably dump it after a generation too...

Ok so you and I are doing the same thing but here's where I've been left with conflicting reports. I have been told by the brew store guys that they never re-wash a yeast more than once (since it's possible to pick stuff up along the way) and when they do they use it right away, inside of a week...

Thanks for the replies. I wash all the time and this yeast itself was washed from a former batch. Rather than go through the hassle of washing I thought about going right on top since it was fresh (rare for me). I was aware of the color issues but didn't think it would matter for a beer that...

Quick question. I have a dark pale coming out of fermentation and the yeast (WLP001) did a great job on the batch. I'm planning kegging it tonight or tomorrow. My next batch is a pale ale and I'd like to pitch it onto this cake. 1. How long can I leave the cake in the fermenter at room temp...

Yeast are exothermic and plastic is an insulator so I would expect a variant between the bucket outside and the beer inside. That being said if it was off by more than a few degrees I'd be surprised.

Maybe I'm misinterpreting your point here. I do the ice thing quite regularly and it works pretty well to bring the temps down with minimal waste. I can't say I burn more than 3 gallons of water when I cool a batch. Most of that gets dumped on the plants. To clarify, a few frozen 2 liter PET...

Before I was aware of this I submerged both of mine off and on again for months while fermenting different brews. Eventually, they turned white/grey and stopped working altogether so I removed them and bought two new ones. About 6 weeks later I noticed they were black again with some color...

I just pushed one out of primary after 4 weeks. I needed the yeast for another project and the beer had stopped fermenting. 1.067 OG and out at 1.024. So, at least 4 weeks.

My God this is the slowest ferment I've ever had. 4 weeks in and the danged stuff is _still_ hanging in the 20's. I figured by now I'd be drinking pumpkin brew...at the rate I'm going it'll be Christmas before it's done. Anyways, I gotta hand it to you...3 days later checked gravity. 1.024. 2...

So, I waited and checked again today (five days later) and I'm down to 1.026. Not enough to keg....just not enough to be DONE. So, the beer is still cloudy (because I shook the hell out of it). Should I just say screw it and keg or pitch in a new vial of 001?