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Just racked to secondary and added my cold brewed espresso after 3 weeks in the primary. FG Looks to be around 1.016. Coming in around 11%...hopefully that's not too high.

So, i have similar mason jars filled with about that same amount...You'll notice the actual yeast layer (the white stuff on top of the beige stuff) is much less than 1.5 oz. Do you measure the whole trub + yeast layers when you calculate the yeast count on washed yeast. This point in question...

That seems like almost the same thing as a starter except higher SG and the risk of ruining 10% of my wort. Won't a simple 1 liter starter be able to test the viability of the washed yeast sample?

I washed this yeast from an ipa about 3 months ago. I am looking to repitch this weekend into a new batch. Does this look like a good amount to pitch and if so do I need to do anything such as a starter before I do so? Thanks for any responses.

Well then I will have to wait for my next batch (this weekend) to use from the starting point. I will look through the other links provided later but thanks for the responses. ❤️

Another question: how do you determine the wort correction factor in that calculation? Not sure what that means.

Thanks for the explanation. I had no idea refractometers couldn't read FG brix without a calculation. I guess 1.012 and 1.016 is pretty close.

I went to check my RIS after 2.5 weeks in primary. OG 1.090. FG supposed to be around 1.020. First time using my refractometer which i calibrated yesterday using distilled water I just bought from Weis. I grab a sample with the syringe looking thing...10brix which comes out to 1.040. I was...

Cool. I will have to try both heady and SOS cans to see if there is a difference. I will have to store these as I brew them moving forward for other batches.

Any idea how many cells you'd have after the first go around of 300ml starter to get it going? 30 million perhaps? I would prob step it up twice from there for a 5 gallon batch. So, i can save cleaned and then frozen yeast from my batch after use? Yeast can stand up to that?

I have half a case of heady currently and also some sip of sunshine. Does it matter which I culture from?

As far as Conan yeast goes, is this possible to purchase somewhere? How did you guys who made this get this type of yeast? Culture? Thanks.

I would let it sit for 2 weeks for the yeast to finish cleaning up. Can only help. Usually IPA with a FG more than 1.020 tastes like candy to me.

I got the joke. I get confused with cups and grams conversions in regards to making starters. I didn't think before I typed my question previously regarding oz. and lbs.

How big is your d*** or vagin* or....sorry I couldn't resist.

How big is your dick or vagina or....sorry I couldn't resist.

Brewed this up today. OG: 1.090 5 hours after pitching the yeast my blowoff is already active blowing bubbles. Looking forward to this one towards the end of the winter months. My only concern was the strong smell of molasses after the boil and cooled. Perhaps that will die down after a few...

Dry hop...

1lb. Of molasses = how many ounces?

After fermenting for 2 weeks I checked gravity (1.011) and tasted. WOW! Tastes amazing already pre dry hopped. Looking forward to cracking a bottle of this in 3 weeks or so.