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Thinking more about this, the yeast for this batch was basically the yeast cake from a previous ale I made, without washing. So there would be additional trub from that batch as well.

Thanks Ed! I forgot to mention the beer. It was kind of a test on our new brew rig, using a bunch of different grains we've accumulated in some previous brews. Here's the grain bill (no judging, this was kind of a Franken-beer!), we called it closest to a Weizenbier: Here's an update on the...

My brother and I just kegged a batch and we wanted to harvest the yeast to ferment 11.5 gallons of an IPA we're brewing tomorrow morning. Here's some potentially relevant information: Yeast: WLP001 We have a hop strainer in the bottom of our boil kettle We try not to transfer much break...

Well, I just saw that that same calculator has a "repitching from slurry" option... so I can probably use that. I feel dumb. :P However, still curious if there is a calculation for estimating yeast growth based on pitching rate, OG, temp, volume, etc.

I recently brewed an IPA: Volume: 3.25 gal Yeast: WLP001,1 pack OG: 1.060 Temp: 68-72*F fermentation I would like you reuse the yeast for a 10 gallon batch of a similar IPA with a similar OG. Using Mr Malty's pitching rate calculator I will need approximately 417...

Ok, cool. As long as it still has the potential to be a good beer, just more of an APA than an IPA, I think I'll leave it as it is. Thanks for the advice on the hops additions!

Hey guys, first post in a long time. We were walking around downtown Kalamazoo Saturday morning and on a whim I stopped by Bell's General Store to pick up the ingredients for a BIAB SMASH. I didn't have a specific recipe, so I just picked up some Maris Otter, 2 oz of Cascade, and a pack of...

I use an aluminum yardstick from the hardware store. I calibrated it using known volumes in my 5 gal SS pot. I plotted the volume as a function of the height of the water in the pot, used Microsoft excel to get the equation of the regression line, and use that now to determine volumes pretty...

Great article, I enjoyed reading it a lot.

Great article, I enjoyed reading it a lot.

By the way, I looked back through my notes and realized that my cold crash was probably the problem with the chill haze: During that brew day, I decided to try and put all 7 lbs of my spent grains down the food disposal in my sink. It clogged, as SWMBO told me it would. :) I ended up having...

I bottled last night; the beer was very clear. Thanks again for the advice.

Thanks for the advice. I added some gelatin finings last evening and by tonight the beer is noticeably clearer. I'll leave it to sit a few more days and see if it clears up completely.

I have a cream ale in a 3 gal glass carboy that had been in primary for almost three weeks before I thought that I would cold crash it (my first time ever doing so) in my garage (40 F) over the weekend. The cream had settled nicely and was already very clear, but I usually have a problem with...

Signed up!

I have a lab thermometer I store in the same place that I keep my conditioning bottles. I just checked it and it read 60 F. It will still completely carbonate at that temp, just slowly, right?

We keep our condo between 62 and 66 F in the winter (I live in Michigan, where it was -10 F last night). I condition in the basement, so it's probably around 62 F most of the time. I'm actually not that worried about the slow carbonation, I just thought it was proof, perhaps, that the infection...

I recently brewed a Bell's Two Hearted clone and everything seemed to go well all the way through bottling, which was over two weeks ago. The beer doesn't seem to be carbonating very quickly; I opened one at two weeks and it was very under-carbonated (though it was slightly carbonated, at least)...

My hydrometer reads 1.000 in pure water, so I don't think that's it. When adding the DME, I did pour straight from two 3lb bags from the LHBS without weighing them myself. It seems reasonable, then, that my high SG could be from "heavy" DME bags. I'll make sure to weigh them myself next time...

Yeah, I was surprised at the high SG, too. I did mix for a few minutes with my paddle after each water addition. My hydrometer is calibrated at 60*F and I pitched at 72*F (I was too impatient to cool it to 66*F, which is my condo's room temperature and so my fermentation temperature), so maybe I...