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I do 100gm per 1L...1.038 to 1.040. Probably should have been 3/4 DME for the starter. I bet his starter is 1.030ish. I do by weight, I don't know what a 1/2 cup of DME weights. Found this in the forum..."1/2 cup DME (not compressed) is about 2.8 - 2.9 oz so 3/4 cup is about 4.3 oz."...

I think that is a good plan, assuming you have an active fermentation going on right now. If you cool everything this evening, some very health active cells will drop out and you can decant most of that liquid on saturday before you pitch. I would probably decant 3/4 of the liquid right as you...

I am a big fan of the 12 to 16 hour starter on a stir plate or swirling by hand. 1) The yeast a rock in and ready to go. 2) The starter wort amounts are much smaller with a stir plate, less extract in the final beer. With the 3 day cold crash method, the yeast are going back to sleep and...

in 11.5 grams you probably already have 200 billion cells. Don't know why you would need a starter with anything under 1.065. I am not sure where you got your calculation for the 1.8L starter. Most calculations are based on 100 billion cells in a liquid starter. I am just guessing you are...

BTW, you probably had a lot of the active yeast cells drop out, if it is still fermenting at 3 week it will still be ok, leave a 70 and it will get lower. Is this an all-grain batch? what temp did you mash at? did you use O2 at all? you use a starter or dump the vial?

Started mine at 65 with a 1L starter and hit with pure O2 before pitch. Took at 1 week, raised to 68, another to 70 and was finished in 3. Cold crashed 3 days and bottle with a little extra yeast. I swirled mine every few days...seemed to keep things going well. Started at 1.050 finished at...

"So I took a sample, let set to get carbonation out, took another reading."

Seems unanimous... It shall sit in the back of the fridge for awhile.

Can I fix this Situation. I thought I had tested the attenuation of my Scot 80, but seems I didn't. Was supposed to finish at 1.015. Two days before I kegged it, my reading was 1.016 and I gave it another 2 days. After a week in keg, tasted really sweet. So I took a sample, let set to get...

Started at 1.051....ended at 1.005!!!! I just bottled it tonight and force carbonated two 20 oz bottles. It is going to be hard to wait until all those bottles carbonate on their own...the beer is freaking stealer. I put probably 4x the chamomile in there. With all the orange zest, it ended...

Here's what I went with: Scottish Heavy 80 09-C Scottish and Irish Ale, Scottish Export 80 Recipe Specifics ---------------- Batch Size (Gal): 6.00 Wort Size (Gal): 6.00 Total Grain (Lbs): 10.86 Anticipated OG: 1.051 Plato: 12.71 Anticipated...

Duh, I was pounding my head...BJCP guidelines seems reasonable. Probably going to do the 80/-...I am a big fan of the Belhaven Scottish Ale which seems to be in the US a 80/-.

Which Scottish Ale should I make? 1.038, 1.045 or 1.051 SG One other thing, I don't have much feel for how much hops to put into the different "weights". Using the Brewing classic styles recipe, Jamil neglects to mention the difference in IBUs for the different grain bills. 15, 17...

Two weeks in, things slowed down...gave it a swrill. Blew off top again, bubbling regularly again. I am heading out of town this weekend, do I need to clean the blow off tube and water container? Or can I just leave the cloudy yeast mess till Monday? I assume as long as their is positive...

Got up this morning to look at how the Wit was, blew out the bucket, 7 days later. 5 gallons of liquid, in a 6.5 gallon bucket @ 65 degrees 7 days in and had only 3 hours of lag. Aerated with pure O2 for 1 min before pitching yeast. Freaking surprised me, i moved it to a different room...

What strain was it?

It is not done attenuating. Some people said on the whitelabs site that they needed to swirl to get the yeast to sink. Eventually the yeast needs to sink to clear the beer. My question is, is it nesseasry to swril to make this happen or is the only point of the swril to increase attenuation. At...

Making a WIT and using Wyeast 3944, which is similar to WLP400. I am seeing similar fermentation as the WLP reviews at: http://www.whitelabs.com/beer/strains_wlp400.html In about a week and my ales normally have had the yeast crop drop at this point. I have a good...

Quick question about temp for carbonation. I have been mostly doing 68-70 degree fermenting ales, I have the carboys sitting next to the bottles. After 3 weeks carbonation is good and head to the basement with them for mid-50s conditioning and storage. I just got a Belgium Wit bubbling...

I have a Scottish-ish 60/- that has very low carbonation at 2 weeks in bottles. I did a 2.5 gallon batch, went to 25 bottles on bottling day and primed with 2 oz of corn sugar. I did a 4 day primary and 14 day secondary. I have not had much of an issue before with 4 oz per 5 gallon...