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I recently brewed a BIAB Two Hearted clone... Are differences in efficiency readings going to be expected with BIAB? For instance, my O.G. was 1.079 and my F.G. was around 1.030, with hydrometer calibration adjustment, difference of 0.049. The recipe calls for an O.G. of 1.061 and an F.G. of...

Harvested yeast seems to be working without any noticeable sign of infection which is quite exciting, it smells absolutely amazing, possibly the best smelling brew I've done, then again I've never done an all-grain IPA until now. Today I added the dry hops.

This has been a multi step starter, the total water I’ve used is at least over 6 cups, 8 including washing after the fist starter. Prior to this though I’ve not once had an issue with getting almost exact final gravities save for one partial all-grain batch that I had never done before using...

“for moderate strength beers 1-1.5 quart starters are sufficient.”

I didn’t make up that information myself unfortunately http://howtobrew.com/book/section-1/yeast/preparing-yeast-and-yeast-starters

I dumped all the washed yeast I managed to salvage into a 1:10 ratio starter, using 1/2 cup DME and whatever the grams x 10 equivalent is in water, I believe around 650 grams. There was bubbling and the smell was potent yeast/bread. There is now activity in my airlock. Wouldn’t adding a half...

Well, I made a starter of 200ml total and used up all the yeast I had harvested after I washed it. I dumped the whole thing in. It was about 3 tiny mason jars worth of harvested yeast, I can’t recall the size. Had to be 4-6 oz. small thin layer of solids on the bottom of each, I mixed them in...

I am following a Two Hearted IPA recipe and it directly called for one of the only two yeasts I’ve harvested after many brews, so no matter how it turns out, I think the process is amazing. If all goes well I’m hoping I can stretch this yeast out for a very long time. It’s super cool no matter...

I just prepared a starter with roughly that ratio, slightly less water, maybe 1:9. Regardless my yeast has been washed, there’s nearly no trub now, there are three smaller mason jars filled with mostly a wort colored liquid, maybe lighter. I am going to pour all of that in the starter and the...

I see. Well I’ve only used smack packs and that’s what the process revolved around. I suppose the smack and swell is the first step in the process. Otherwise I’ve only used dry yeast which needs no starter. I’ll have to continue my research I guess. Brewing has always been easy, but yeast goes...

Do I used the same formula I have for every starter I’ve done. A pint of water and 1/2 cup of DME. I can’t brew until the weekend and I could continue adding 1/2 cup DME + 1 pint for one or two more iterations. I did read about repeating the starter creation process multiple times where I...

How about over pitching? Because this was a ton of thick trub/yeast so it’s hard to tell how much was there. I highly doubt I could over pitch but who knows how much yeast was in my harvest. Here it is after 2 days. It really is a guessing game... I think it’s alive? There were no bubbles after...

When I watch videos most people have a thin layer of yeast they dump into the starter wort. Mine must've been mostly trub... it was 8oz + of pure sludge and I decanted it multiple times before storing it in a sanitized mason jar in the fridge where it sat for maybe 6 months. There was maybe a...

The slurry is extremely thick compared to the smack pack it came from though. Are the rates of present yeast the same per volume as a pack of thinner slurry yeast?

Keeping it up with the dark and foreboding! I have moved on to hopeless yet compassionate lately, not really into posting internet tracks right now. If I can ever play live, that’s where they’ll be heard.

Hello, I randomly harvested this yeast a while back for some reason, at least half a year ago. Wyeast American ale, it’s been sitting in a mason jar in the fridge for a while. My next brew will feature the same yeast, so I didn’t order a new batch. I have maybe 8-10oz worth of the yeasty...

The temperature was only at that level for... I don't know, 6 hours absolutely maximum. More realistically only a couple. I went to bed, ambient temp 74F, fermentation temp was 65F using my Spike TC-100. I woke up early and fermentation temp was 78F, I got it down to 65F in less than 10 minutes...

any other experiential input on whether it's going to be abysmal with a temp swing to 78F overnight, just 1.5-2 days after pitching yeast?

It's because I use a simple swamp cooler with my coil/pump (I don't have glycol although I'm looking into a DIY). Every night it has been fine and I've brewed this way for months now without this issue. This fermentation simply must've been extremely hot, my efficiency was very high, so high it...

The wort :( based on my temperature control. I went to bed with it at 64 and woke up to a heart attack inducing 78... it’s been at 64 ever since and I just upped it to 65. I’m concerned it’s going to taste like vomit or terrible fruits. I’m not sure a temp swing that high is recoverable.