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What's the procedure you use to make a starter from yeast cake? I saved the slurry from a recent batch put it in a growler with an airlock stored at the same temperature as fermented (68-70 F).

Thanks everyone. Bottled the Brown yesterday, TG was at .012. Strawberry was at .020 and was still somewhat active. What appeared to me to be krausen was actually mostly remains of strawberry that floated to the top. Probably another week or so at this rate. Must. Have. Patience.

ReDim that was one of my first thoughts as well. I'm using the rubber caps for both carboy's and haven't had a problem before with them. Air locks and blow off tube worked fine on these batches, then activity slowly came to a stop. So I don't think it's a leak anywhere.

Thanks boist and hexXedBrewing I'll take readings over the next couple of days and see if they are done. Just needed to hear it from someone else I guess.

...but still plenty of krausen. I generally take a "no touch" approach and wait until it's clear visibly that fermentation is complete before I start measuring for TG. I'm sitting on two 5 gallon batches that are giving me these mixed signals. The first is a blonde ale that was in the primary...

I'm re-learning to brew after a 6 year break, so I have a lot of these little things that I don't re-call. I remember now that I bring the tea to a boil while I'm warming up the liquid extract. Turn the flame off, poor in the extract while stirring. The extract seems to dissolve...

Thanks Jaynik!

I forget, do I bring my tea to a boil before adding extract?