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Hello! Thinking about getting into Spunding so I can try naturally carbonating my brews. Right now, my carb process for lagers is typical and simple...pitch and ferment at 50ish (in a glass car boy), slowly ramp up temps into a D rest (usually 10-14 days total), rack to secondary, slowly chill...

Makes sense

Wouldn’t you want more flocculent yeast if brewing a lager?

Interesting on the bigger size for the step. I figured I would need to crash to avoid dumping good yeast. Also, I've noticed that when I use my stir plate in my 2L flask (I don't run it continuously), it wants to overflow. I can only run the plate for very short intervals. Have you experienced...

Hello! Yesterday, I made a 1.5L starter for a 1.050ish lager with one pack of yeast. I want to step up and do another 1.5L starter. I plan to decant the original 1.5L starter before stepping up. Do I absolutely need to cold crash that batch before decanting or can I just decant warm after it’s...

wow

You got that right! I knew it wouldn't score well, but I would never have classified it as undrinkable! Oh well

Wow that’s absurd haha

Yeah, unfortunately they don't post the winning scores. Wish they did, that would give some context. I have a feeling the scores tend to run high in this competition.

Just got my scores back from the 3rd Homebrew competition I’ve ever entered. I know the feedback received is way more important than scores, but I was happy to receive a 35 on one of my entries. Highest I’ve ever gotten (also received a 14, my lowest ever! YIKES!) However, I did not place in the...

Interesting. I may have to try that.

nope I've been hitting my attenuation right on for every batch

Yeast or yeast+trub+wort? Are you using glass carboys or a conical?

I always use washing and rinsing interchangeably and I know that’s incorrect but I still do it haha. Thanks for all your help and information. One last thing, would you consider saving the yeast from this batch considering I’ve been overpitching? A new pack isn’t going to break my bank if I had...

What is your general procedure for harvesting, if you don’t mind my asking? Also, I just checked and I’m pretty much right on with my FG (after 72 hours). And of course I drank my sample (tastes good!).

The cell count would presumably be the same if I were able to get every last cell out of my washing procedure. Like I said, I do dump a fair amount off. It’s definitely different than putting fresh wort on an entire cake. I probably still am overdoing it, but I feel like the error is more so in...

Good posts, I will read more from those links later. I took a quick glance at the first post from the first link, and it seems like the poster is talking about pitching directly onto a yeast cake. I've never done that and I would assume it's a bit different than washing a cake and repitching? I...

I'm far from a microbiologist, but I assume this question is like everything else involving brewing procedures: 100 different ways to do something and everyone swears their way is better ;) In all seriousness, being just your average homebrewer, I've always read about separating yeast from...

But if I’m storing the yeast for a day or two, what would be the advantage of not washing? I get that trub is probably a better medium than water, but if I’m storing an Ale yeast at a refrigerator temp for <48 hours, would it matter much?