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Worth a shot, as the previous yeast may have “used up” the excessive nitrogen source you added. Or just dump and move on, your call.

You may have just been speaking generically or about the differences between the reddit thread and this one, but 3-5 different TH cans were tested. Always had the same profiles popping up. @Clyde McCoy said he was going to pick up the torch, would be interesting to screen something like...

Can anyone recommend how to modify this basket for recirculating below the liquid level during BIAB mash? https://www.brew-boss.com/Brewing-Filter-Clearance-p/filter-cofi-ncit.htm Bought it for $65 when they normally sell for $425, but it does not have the center infusion tube. I use camlocks...

https://www.williamsbrewing.com/Search.aspx?k=Cryo+hops They offer bulk discount too.

Let’s not perpetuate any falsities (even in jest) about quinolones.

Have you tried different sources, something is not correct. Is your volume higher than 7.7 gallon when adding?

Crush his dreams!

Okay, well they have listed 3 points. And I did say ~ :)

Shouldn’t you be getting ~6 gravity points (on both OG/FG) from the 1 lb lactose?

This was my first time using WLP007, I think I would appreciate it better in a WC IPA than hazy IPA. I get plenty of sweetness from LA3 with only base malt and adjunct grains. Did try adding 0.5 lb of honey to a pineapple milkshake TIPA I’m currently brewing (with LA3).

I did gently rock the can back and forth before pouring, but yeah that’s some impressive turbidity!

FG = 1.013 for me FG = 1.015 for King Sue

Overbuilt starter or harvested from a fermentation? Or are we considering those to be equivalent?

Here’s an update on my first attempt at a King Sue clone: First pic has mine on the left and the real deal on the right. Their beer was quite a bit more turbid than I recalled! For fun, I made a 50/50 blend (second pic), which turned out gorgeous. Aroma is comparable, but this was also a 3...

Does it have erythritol in it? If so, I wouldn’t use it. You want a liquid concentrate with nothing else preferably. I used one that had alcohol added (shelf stability?) and was very pleased with the final product.

I should have specified that I am working with mammalian cells (3-5x larger) not yeast cells. I haven’t tried counting yeast. If you’re that concerned about error propagating through sampling, take multiple initial samples and average. Some of that error uncertainty will be eliminated. This...

I’m not a yeast biology expert, but I believe all yeast growth takes place prior to the majority of fermentation. I have actually been heating my stir plate starters to 75F and they finish fermenting within 24 hr. Even when pitching into supposedly too large of volume increases.

Homebrewers without pipettes might be wildly inaccurate, but our manual counts are within 10% accuracy of the automated counts (we use a Vi-Cell XR). I work in a GMP environment, so these things are definitely important. With that said, manual counting is avoided at all costs when automated is...

That’s a fair point, will swap to CTZ at 60.

The key here is that the yeast completes fermentation. Differences in final gravity that arise from the presence of unfermentables are much harder to detect than if it’s an attenuation issue.