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Recently brewed a 5 gal amber ale using wyeast American Ale II. Decided to try yeast washing for the first time. Boiled a gallon of water, let it cool and added to the trub and placed in a gallon jug for separation. I wasn't able to start until late in the evening, so I stored the gallon jug...

So if you don't wash yeast/krausen/save from a starter, what is the other option regarding saving and pitching the trub?

Recently brewed a 1.060 Maibock (which I know is low for the style) using Wyeast 2487 Hella Bock. I made a 2 L starter with 2 smack packs. Let it ferment for about 36 hours. This was my first time making a starter and I'm not sure I grew enough yeast. The ferment has been very uneventful and...

Quick update now that I've just about finished drinking this beer. Hilariously, it's turned out to be one of the finest beers I've ever made. Tastes very similar to the APA style...bitterness is just about where it should be (surprisngly), and it doesn't seem to be too weak. It's almost as if...

Ah, ok, makes sense. The good thing was that I ran about a half gallon or so through the grains in the mash tun almost like a second sparge. 1.043 isn't too bad I guess.

Why would collecting less wort be a good thing? Honest question not sarcastic as it sounds haha

My post boil/whirlpool gravity was 1.043. Not as bad as I was expecting. But I did end up about 1/2 gallon short going into the carboy. I would expect a more bitter beer than what I was intending. Was looking at about 35 IBU assuming 6.5 gal going into kettle. Probably went in a shade or so over...

Yeah, I'm not skilled enough to get into the extra technical stuff at this point. I've made probably a dozen or so brews and this is the first pretty egregious mistake I've made that might make me what to scratch it before going further. I guess I'll just proceed as intended at this point, take...

I only have about 12 minutes left in the boil :mad:

I do have a bag of DME that I was going to use as a starter for a beer I never got around to making. So what's the process if I want to add some? Take a gravity reading after I chill to pitching temp and see what I have before adding the dme?

I don't usually take a pre boil gravity reading (I know I know)....the OG was supposed to be 1.048 and I was making an American Pale.

Long story short, I turned my back for two minutes and the tube jumped out of my kettle and about a gallon of pre sparge wort went literally down the drain. Had about 2.5 gallons of wort pre sparge for a 5 gallon brew. Lost almost half. Ran my 4.25 gal of sparge water as normal and added about a...

I should have been more specific, I usually brew lagers only. I know there are plenty of ale yeasts.

Never tried them, how are they?

I know there are other producers of dry yeast aside from Fermentis, but how are they on quality?

Why are there so few options available for dry yeasts? I really want to branch out and try different yeast strains, but liquids take more effort and time than I can give. It's hard to find time to brew and I generally don't have a week's notice as to when I'm going to brew...so it's tough to go...

Has this is why I love brewing. You see something different and you go nuts.

Brewerd a 3 gal maibock on Saturday (1.067). Pitches 3 packets of 34/70 dry yeast and fermented at 50F. Saw this today, which I've never seen in a ferment using this yeast. Looks like one big brownish/greenish clumping. Could just be the high Krausen forming and maybe it will spread to the rest...

Yeah, I wish I wouldn't let it bother me since it's probably not a huge deal, but 3 months of fermenting/lagering is an awful long time to wait and see how much of an affect it had. Not having a huge amount of storage space, glass carboys, or brew time, it's much more ideal (obviously) to have a...

I was worried it might turn out higher gravity and stronger. It's already 7.2% abv with an SG of like 1.067. Hope it's not too strong.