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Yes you are! You just don’t have the equipment needed. It’s liteally just counting clear/colored dots and some basic math. That’s pretty close to what I have been doing last several batches (five or take a degree). Very pleased with the results!

You need to correct for alcohol presence in the fermented beer when using a refractometer. See a calculator like this: https://www.brewersfriend.com/refractometer-calculator/

I bet @Clyde McCoy would be happy to test every strain you want to purchase and send his way, this stuff isn’t free! Tongue in cheek comment aside, you attempt to replicate previous observations first, then move onward. If banding patterns (using same DNA primers) match up well using the same...

No offense taken, can’t let your data become personal in science! With that said, I don’t agree with you, at all. My biggest issue with the famouslastworts data is choice of interdelta primers. This person was apparently not aware of this thread, which is unfortunate. Would have been great...

I may be on an island here, but I can’t stand yeast calculators! Unless you are doing a cell count, you can’t reliably know what your input is. Different strains will have drastically different cold storage viability rates. Additional variation arises in differences in cell density across...

What you really want is next gen sequencing (NGS), that would really open up the information flow. I’m not sure how much info qPCR is going to provide here. You’d need known DNA sequences unique to each strain in order to look at population dynamics.

That’s a fair point, may just be that I have only bought yeast from them off email reminders (at least that I can remember).

If you have a Tilt, then I would add at the bottom inflection of fermentation. Basically late as possible while yeast are still munching.

Ritebrew typically ships week old yeast. Caveat is that lots of yeast shows as out of stock. They must keep a small inventory.

37 C is pretty high (30 C is more typical) and LB media is commonly used for E. coli cultures, are you sure you aren’t confused? Regardless, I use a heat wrap to keep my yeast starters at 30C. My basement is normally 15-16C, so I find this helps quite a bit.

May have missed it, but is there empirical evidence supporting the suggested pitch rate? I understand the goal is to limit yeast growth, just wondering if someone has looked at lag time versus pitch rate for these Trappist-style yeasts. Just pitched into 8 gal of Tripel last night (1.076 OG)...

Exactly, but doesn’t rule out that it could make something cool. I will probably try it because why not, but just looking for more info.

This is much closer to drastic: From Janish: http://scottjanish.com/headspace-hazy-ipa-oxidation/

Sounds like a winner to me! https://wyeastlab.com/yeast-strain/thames-valley-ale-ii Seems obvious that they are branding for hazy status, but I wonder how it performs in a juice bomb?

Sounds like semantics then, grain to glass in 2 weeks doesn’t mean all the beers gone. Fermentation is over by day 5 at the latest with just about all strains. Dry hopping shouldn’t last a week, I think we can all agree on that. Finished product by two weeks, maturation in the keg while...

Sits on the yeast cake or sits in a keg? If you can’t definitely answer one way or the other, then packaging is the way to go.

If you’ve been following that thread, a lot of people (myself included) have moved to soft crashing after fermentation and then dry hopping. This idea that dry hops have to be added (as opposed to all the hop compounds introduced during whirlpool) *edit* for biotransformation to occur *edit* is...

Bicarbonate is basically just the buffering capacity of your mash (via alkalinity). There isn’t really a target per se, no flavor contribution that I’m aware of. When using RO water, I ignore that value in my BruN water spreadsheets. Using city water, this changes, but for your purpose, add...

Just noticed a new seasonal release from Imperial: https://www.imperialyeast.com/organic-yeast-strains/yeast-types/seasonal/julius/ This appears to be the same strain (by listed characteristics) as the previous A34 - Riverside See here: http://www.bottletobarrel.com/liquid-yeast/ Can anyone...

Have you tried tilting it forward with a wedge before cold crashing? Should be able to collect more liquid before hitting trub that way.