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You must live down the street from a barley farm. Grains are much cheaper to buy (and a lot more work) but it's not this cheap. Most home brew shops that will sell you 10 LBS at a time are closer to $1.20 /lb.

Check it out. I was reviewing my copious notes (yes I'm a beer numbers geek) and saw that my last batch with the same yeast (as the title says this is a recycled yeast cake) had an SG when I racked to secondary of 1.022. I was disappointing in the performance but assumed it was because I...

Thanks for asking. :) Grains Weyermann Light Munich (2 row) 10 pounds Muntons Crystal (2 row) L55 1 pound Water Mash 3.4 GAL Sparge 4.8 GAL Grain Absorb 2.3 GAL Total wort before boil 5.9 GAL Water Procedure Mash at 155*F Fly Sparge at 170*F Hops Cascade 2 OZ 60 Minutes...

Update: I just racked this batch into the secondary (it's been a week or so) and the attenuation of the yeast is only 67%! I was expecting 80% like the last batch I used this yeast on. OG 1.060 Secondary Ferment Rack SG: 1.020 Any thoughts?

I'm not sure about Notty, but I've used Munton's on a few batches. After trying out S-05 I will never go back to Munton's. It's a flavor thing for me. Munton's left my batches dull and boring, S-05 tasted bright, crisp and delicious (on both APA and IPA batches). I'll continue to try...

Wow! That's 100% Attenuation. That yeast is a work horse! There wouldn't be a drop of sugars left after this rate.

Also, the foil doesn't create an air tight seal. You want oxygen in the bottle so the yeast can grow. Another reason to give it a swirl every once in a while; to encourage more oxygen in the starter wort.

I poured my last batch directly over a yeast cake left in the primary just last week (the yeast cake was only a few hours without wort on it). I didn't measure the slurry, but you can certainly tell that I "over pitched" the yeast. The fermentation started in an hour and nearly blew the air...

Your actual mashing temp was below 149*F for most of the "fixing and breaking mash tun" and pulled mostly fermentables out of your grain. no? Although I've heard of others using S-05 an getting 85%+ attenuation (yours is closer to 88%). Two packets of s-05? What was your volume when you...

I wonder if by the time you're starter is mature (from using krausen yeast and not slurry yeast) you'll have a good thick slurry at the bottom of the primary anyway. It might be a tie (but waiting for the yeast to settle requires less effort).

You get to boil your next brew sooner! I love that!

Most DME is about 45 "points per pound per gallon". No? So if you were aiming to have have 1/2 gallon starter at 45 points (that's SG of 1.045) you'd use about 1/2 of a pound of DME (i'd use less and shoot for about 1.030). From what I saw in the Northern Brewer catalog DME is about $5 per...

I'm interested in your results. (not in yeast washing, but in stepping up the tiny little bit of yeast you have). Will you give it a try and let us know?

You'll have to serve it in a 4oz glass so your guests don't walk into the wall after having a pint. :)

Oh yeah, I'd be irritated too! I'm in the same situation. Too far from LHBS to be given old yeast! Call him up and let him have it! Can you boil up a little of the brew and create a starter for it? Or do you have some leftover LME or DME or even some malt grain you can crush and steep? By...

That's good news. This seems to work well. I might rack to secondary, wash some of the yeast and leave ~1/2 cup (125mL) for the next batch then. :) 3rd Generation Slurry I guess. Seems like you could reduce your costs this way (if you are happy with the yeast you have)

If you use your primary as your secondary then you can't brew another batch while this one ages!!! :) this would make me nervous and anxious. (( just kidding ))

I've taken a few trips down the Manistee in mid Oct. (The exact area you are talking about). it's fairly colorful then.

Thanks for the mrmalty tip. The previous batch's OG was about 1.050, this one is 1.060... Can I assume because this is a second generation AND it's working on a 1.060 these yeasts are going to be tired out? (if there is such a thing?)

Last night I re-used a yeast cake in my primary for the first time ever. I racked a batch from my primary bucket to a secondary carboy and figured I'd see if I could save $5 (SafAle S-05). I pitch a freshly boiled batch right on top of the yeast cake. After racking to the secondary I...