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No doubt!

A stir plate will be my next purchase. I never considered a repetitive motion injury a possibility when I got into homebrewing. 😂

Five days after beginning the starter and about 10 hours after beginning the cold crash.

Nice. Thanks for all the help. I ordered another smack pack of 2278 as a backup in case there aren't enough cells when it's fermenting. I figure I win either way. ;)

Update to the update: There is foam now after a swirl and yeast on the bottom of the flask when it’s resting. The growler is dark and hard to see well, but I assume the yeast is doing its thing there, too. I’m thinking of cold crashing in a few days. Should I combine the two starters into the...

I didn't. Lesson learned, though.

How often should I shake with the lid on?

I'll give it a shot!

Ah, it looks like I only have one half-gallon growler. Back to swirling, I guess.

I don't. Would a glass growler fit the bill?

Yeah, it's more of a swirl. And a very careful swirl at that.

UPDATE: I made an 1800ml starter 24 hours ago, and there is zero activity. Every time I shake it, there is absolutely no foam. Smells like wort, not like yeast and beer. I know it's relatively early, but I've never had no response from a starter after one day. I'm pessimistic. The question is...

Would there be any benefit/downside to raising the temperature to 85F to see if the gravity drops more? It’s hovering between .007 and .008 now at 80F.

I have a SS Brewtech conical. Would open fermentation involve taking off the whole lid for three days or just the 3-inch port that holds the blowoff tube?

I was visiting Gulfport, MS recently. Really liked a Saison I had at a local brewery and asked the owner what he used: Imperial. It had some pepper to it that I liked. We’ll see what I get with mine.

I think you guessed right. It’s at .008 after 10 days, though sometimes the Tilt will bump back to .009. That’s at 80F. I’m probably going to keg it at the two-week mark. I don’t know if there’s a benefit to keeping a Saison in the fermenter longer.

No worries, I was just wondering if the tap on the water heater easily accepts a hose for sparging. And if you'd recommended the unit.

PM'd you.

I've had a Saison fermenting for a week using Imperial Rustic yeast. The gravity has gone from 1.056 to 1.009, where it's been for two days. It's my first time using this particular yeast, and I'm not sure what to expect in terms of attenuation. Is it likely done or will the gravity go down...

Hellion Keller