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thanks for the input Oceanic brew. I am making a huge starter and will use pure oxygen, so hopefully all dialed in on that end. Not going to lager the beer though, after its bottled it will be stored at room temperature - I don't have the setup to lager beer without stopping fermenting new...

I am going to be brewing up a bock using Wyeast 2206, just wondering if anyone has any experience using the quick lager method with this yeast. Searched the forum but couldn't find anything recent, so hoping there are some people out there who have tried this out and can give me some advice...

Well I think I may be going with the 1469, thanks for the advice big mack. I'll let you know how it turns out

Thanks again for all the advice. I am liking the sound of both WLP006 and Wyeast 1469, though I'm not sure I can get 006 right now. BigMack - I like the sound of 1469, but I'm worried about this brown ale ending up too sweet, and from my quick search just now I saw that some folks aren't...

Good info, thanks for the replies. bigplunkett - what is makt?

I will be brewing up a version of Rogue's Hazelnut Brown, but the recipe calls for Pacman yeast which is not available where I live (in Thailand). I have access to most liquid yeasts (but not all obviously) and most/all dry yeasts. What would be a good substitute? The yeasts I am considering...

cool thanks for the quick reply bro. Stefan.

I am trying to follow a couple recipes (a bock, then a dopplebock reusing some/all of the yeast) from a book that has given me good recipes before, but there is a typo: "Wyeast 2206 Bohemian Lager" Well 2206 = Bavarian Lager 2124 = Bohemian Lager So which one do you all think I should use...

I am going to brew a recipe that calls for Wyeast 1028 (London Ale) yeast brewed at the upper end of the temperature spectrum (70F/21C). The closest yeast I can get is Mangrove Jacks Burton Union (now called Liberty Bell) and was wondering if I should also brew it at the upper end of the...

Thanks for the help I have been busy, just took another gravity reading - 1.026. I've raised the temp a few degrees, will rouse daily and wait a few more days, then if it isn't going down i will pitch a starter at full krausen. If making a starter out of slurry, should I just use 100 billion...

I brewed up a Porter last Saturday, pitched some harvested yeast that I had made a quick vitality starter with, but when the airlock activity slowed quicker than I thought it should I took a gravity reading yesterday, Wednesday. Original gravity was 1.070, and I was hoping final gravity would...

So I am having trouble finding this info, tried searching but no luck. I have started to make vitality starters, but am unsure how to figure out how much wort to use. In his post Brulosopher used 500 ml, but that was for only 1 vial or 100 billion cells. I use yeast slurry, so sometimes...

sweet, thanks guys. if i do discover a new volcano bacteria i will send you all a sample

I was doing a whirlpool and some hops got stuck on the immersion chiller so without thinking I used my big spoon to stir a little and get them unstuck without first sanitising the spoon. Temp was 160-170 and I left it there for 30 minutes hoping this would be hot enough to avoid an infection...

I don't have the hops here at work so I don't know the AA% right now, but you could you give a suggestion based on the about how many ibu's are appropriate at each interval? I have always just followed recipes for hop schedules so am a bit lost as to the amounts I am shooting for. Would that...

Cool thanks for the suggestion. How much should I use for each, do you think? If anyone else has a different take I'd love to hear about it too, maybe to try next time.

I am going to brew this recipe but want to hop it up a bit, plus I have some hops I want to start using up (at least a bit). here is the recipe as is 11 lbs of Marris Otter .75 lb Chocolate Malt .75 lb Crystal 120 .25 Black Patent .25 Victory 1.75 ounces of Fuggles for 60 minutes. I...

Wow, good to know. I will have to give that quicker turnaround a try. Would certainly be nice to shave a week off of things.

Thanks for all the input. I think I'll go with waiting for activity to slow and then ramping it up to d-rest (around day 6 or 7 or maybe wait an extra day just to be safe) in the name of saving time. I was just wondering, from what I've seen most people around here like to let there ales...

Thanks for any help in advance This is my first time doing a lager, and I would like to do the quick lager method (as passed on by brulosopher from others before him) but I would also like to minimize the number of times I open the fermentor to check gravity before ramping up the temperature...