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I'd say go for it. The yeast is definitely not "ruined" and should propagate fine in a starter.

What are you trying to accomplish by using both? Most people use one strain of yeast per batch because they can somewhat predict what the final product will taste like. I'm thinking if you used an ale yeast and a wine yeast, nobody really knows what your final product would taste like...

I used my natural gas stove (2 burners on simultaneously) to bring 6.5 gallons of wort to a boil in a 9 gallon kettle. It took about an hour. You tend not to get a vigorous boil like you would on a propane burner, although it definitely was a "rolling" boil so I was satisfied.

Well, if you are looking for a drier / more attenuated beer... certain yeast strains are better at surviving in a high alcohol environment than others and can continue to ferment even at these higher alcohol levels. Of course you would not want to use these in a beer that is supposed to have a...

On Saturday I made a Belgian Tripel. It's fermenting with WY3787. I had a blowoff tube attached right after pitching. But once it stopped bubbling furiously (after 2 days) I assumed (wrongly) that the krausen had fallen. At that point none at all had come through the blowoff tube into the...

Outdoor propane burner. Reduced the time getting everything boiling by probably 2 hours - reducing brewday from 6 hours (how long it used to take using the stovetop) to 4 hours with the propane beast.

This past Saturday I made a Belgian Tripel and pitched a starter of the WY3787. It's a total beast.

Is your Shar Pei puppy missing?

That actually happened to me too, I made a 3/4 qt starter from a smack pack of WY3787 Trappist High Gravity. Which went fine. I let the starter ferment out and put it in the fridge. The problem arose when I decanted off the beer and split that starter into 2 seperate starters at about 1/2 qt...

Oops I didn't mean sparge with 3.5 qts, I meant gallons. But 6 hours later and I'm done. My OG was 1.051. I'm pretty happy with that. I did have a couple mishaps. My mash temp ranged from about 156F at dough in, I got it down to 152 after about 10 mins and it held there for a good 30 mins...

I decided I am going for a 2 qt/lb mash in the 9 gal (8 lbs so 16 qts) and sparging in the 5 gallon with 3.5 qt. American Amber 5 gallons Ingredients: Malts: Briess 2-row 5 lb. American Dextrine 1 lb. Briess Caramel 60L 2 lb. Muntons Extra Light LME 3.3 lb. Hops: 1 oz Cascade @ 1:00 1 oz...

But if I'm only going to sparge for like 15 mins, I can keep the first runnings on low heat in the 5 gal. Then add that to the sparge kettle when the sparging is done, right?

I thought the common practice was to mash with less water, for example 1.25 qt/lb. And then sparge with a lot more water, for example 1/2 gallon per lb. to get the most residual sugars from the grist. But you say to mash in the larger pot, and sparge in the smaller. I'm not really...

I reckon you might explode the bottles if you do that. For safety's sake I would just add the priming sugar.

By the end of this weekend I will have done 3 brews; all extract. I am moving on to all grain for my next brew. I have a couple questions about how to use my equipment as efficiently as possible. I have: 5 gal SS kettle, 9 gal SS kettle. Neither have valves at the bottom. I will be doing...

For my very first brew I made a blonde ale, albeit from an extract kit. But it came out really well! Yeast used was Nottingham dry yeast by Danstar. It has very good attenuation and flocculation, and my beer came out very clear and crisp.

Excellent idea, I think I will do that.

According to the calculator supplied by Priemus it would be 32.3 IBU for a 5 gallon boil and 18.7 IBU for a 2.5 gallon boil using all the hops in the kit. If I use half the bittering hops for a full boil, its giving me 16.4 IBU. So it looks like I should be using a little more than half of the...

But yeah, good point. I figure since I'm only using .5 oz of bittering hops for the whole batch, it probably won't cause a huge flavor difference by using the same amount for a full boil. Thanks.

Yeah I'm going to boil the sugar in about a quart of water and cool it off before I add it. I'm adding it later because I want the yeast to work on the malt sugars first while they are healthy. Candi sugar is a cinch for them to ferment.