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I've got a cup of slurry from the primary of this exact batch in the fridge. I jut boiled up 2 cups of wort to try and wake it up. I'll wait until high krausen (as a10t2 has recommended) and pitch it in the secondary. I'll update in a week or so, hopefully by then I'm steady at 1.010. thanks...

I've got an ESB that is sitting in a secondary aging. I mistakenly racked it from the primary a little too soon and the SG is hanging at 1.020. This is a little sweet for me and I'd like to squeeze another .005 or .010 from it. My goal would be to gently dry out the batch a little. Some...

try to do it with a spread sheet. I've learned so much by tinkering with a spread sheet. IBU's, SRM, OG it's all just basic math. (plus I've learned a lot about ingredients by looking up theoretical maximum points per gallon and measuring my sad efficiency. Go old school! It's good on...

What about splitting the process over two days? Maybe prep / mash on day one, then boil & cool / pitch the next? It would feel like time saving... AND you get to drink yourself silly two days in a row! Hoo-ha!

With these types of volumes you will have yeast slurry coming out of your ears. just collect the slurry and pitch it into the next batch. If you have to refrig it for a day no problem... plenty of others (including myself) have pitched slurry from one batching onto another with out any ill...

Can you explain? I'm interested now. I ferment in buckets and now more than ever spoon out yeast cake for washing. I nearly go surgical sanitized with gloves, goggles, full body barrier mask etc... to insure no infections. What are you doing with turkey bags?

ajf, that is a great article. So far what I've learned is that with a stir plate (even a simple scrappy one that doesn't work all that well) the yeast seem to be far more efficient. The idea of "set it and forget it" with starting from a bottle does not apply when using a stir plate. Some...

Looks like I started with too much wort on the first step. Also, a10t2, would you agree with ajf that decanting between the step ups is a waste of effort and yeast? Only decant after you have a nice healthy colony?

Your yeast is 30 years old? ((just kidding))

that sucks. Have you tasted the beer made from the previously used yeast cake? I wonder where the infection started?

I decided to try and collect yeast from a bottle of Bells Two Hearted Ale. It's by far the favorite in my family and it makes since to pull the yeast and start tinkering with it. I'm fully aware that Two Hearted Ale (THA) is a bigger beer and other Bells products may or may not have a better...

Sounds... complex. :cool:

What was the FG? did the yeast perform as expected (other than the esters b/c of high temps)?

Efficiency is hard to figure, but you might be able to figure out other factors. Like cost might be a factor, also wort displacement might be an issue. If you are maxing out your boil kettle and you try to shove 50' 1/2" of copper in the kettle for the last 15 minutes of boil (to sanitize) you...

How often do you brew? I wonder if your idea would work if you saved it off in the fridge for less than 2 weeks. Start up another starter, pitch the yeast and remember to pull off a sample like you did before.... (like an endless loop?)

This is a really good point. I should have measured a couple of times to make sure it was finished. ~kicking myself now~ I've cranked out 4 batches (5 GAL) in 4 weeks and I let my process get clouded by the calendar and not the condition of the beer. I'll have to tinker with it and see how...

Did you try rocking the carboy a little yet? see if you can get a little activity in that sleeping yeast?

Possibly not. my usual use of S-05 is that after 7 days it's done. I check the SG 2 weeks later when I get ready to bottle and rarely does it read differently. I'll have to take a sample and check it out (maybe a few days from now... give it some time to continue fermenting in the secondary).

Are you using the same yeast on all the batches? green apple might be how your yeast is cleaning up / finishing.

I agree with Cpt_Kirks. I think it takes more planning to brew with all grain. Everyone here has posted something to consider (equipment, recipe / ingredients, etc..)