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Thanks for the replies, guys. This is more of a practice run. I used 2 packets W-34/70 in this batch. I think my biggest problem is that instead of dumping all of the water into my carboy then decanting out of there, I just stirred it up and dumped everything into a 1 gallon jar. That's why...

Last night I made my first attempt at washing yeast after transferring my Oktoberfest. Below are pictures after the first wash. I'm having a tough time telling where the yeast ends and where the trub begins. This has been in the fridge overnight, so I'm sure I'll have to stir it up to suspend...

I realize this is an older thread, but I wanted to show of my new DIY stir plate. I picked up this computer case fan with controller for $5.57, http://www.amazon.com/gp/product/B0030MHEFY/?tag=skimlinks_replacement-20. I also picked up this 2000ml flask for $14.25...

Yes, I used the 34/70. My OG was supposed to be 1.051, but it ended up being 1.056. I'm not real sure why, but we'll see what happens. As long as it's fermenting we'll end up with something to drink. Watching it churn is almost hypnotizing. It's funny how different yeasts work. This batch is...

Don't worry about it. I figured the worst thing that could happen is I need to pitch another packet of yeast. In any case, fermentation is going real nice. It's kind of weird seeing so much activity at such low temperatures.

I just wanted to give you an update. This weekend I brewed my Oktoberfest and used 2 packets W-34/70 rehydrated in a cup of boiled water cooled down to about 65. I pitched at about 63 degrees and had fermentation going after about 12 hours. This morning it was at a steady 50 degrees, according...

Speaking of promotions from KegConnection.com, they just announced free shipping on orders over $100. http://stores.kegconnection.com/StoreFront.bok

I believe that Pin's are about 1/2"-1" wider and about 3" shorter.

That's all good if you're willing to spend the extra $7 to support your LHBS and to receive instant satisfaction. The real incentive would be if you're ordering multiple. Even if you were to order 3 from Keg Connection it would be $157.80 total vs $192 from your LHBS. Now you're saving $32.20...

I'm a fan of KegConnection.com. Their ball lock kegs are $49.95 each with $7.95 flat rate shipping. http://stores.kegconnection.com/Detail.bok?no=1 Personally, I would suggest picking up a set of pin lock disconnects with swivel nuts (http://stores.kegconnection.com/Detail.bok?no=46) and...

So, do you think I'll be ok if I rehydrate 2 packets and pitch at around 63 degrees?

Thanks for all of the advice. You're a wealthy of information! :D Edit: @osagedr But damn your Jets!

Ok, now I'm thinking about just using dry yeast for my first lager. Pitching 2 packets might just be easier than making a starter for now. Maybe the W-34/70. Any thoughts?

Cool. Thanks for all of the help. Also, nice website. I really like the BrewList.xls for tracking.

Now I'm a little confused. According to the Force Carbonation Table on Kegerators.com (http://www.kegerators.com/carbonation-table.php), to get 2.3 volumes of CO2 at 50 degrees you need to apply 15 psi. But you're saying that once it's refrigerated it'll be undercarbed?

I finally got my Irish Red Ale and Cologne Kolsch kegged on 2/29/2012. The Red, 10 days in primary and 6 weeks in secondary, clearned very well and tasted much better then it did going into the secondary. The Kolsch, after being in the primary for over 5 weeks, had a very compacted yeast...

Perfect! Thank you for all info. One more question... maybe... With a lager yeast starter, does the starter need to ferment at the lower recommended temps, 48-58F, or at higher temps?

Awesome! This is perfect! What does the Final Fermentation section at the bottom mean? Is that how about much yeast will be in the yeast cake after primary fermentation?

I gotcha! The WYeast was the closest step calculator I could find... http://www.wyeastlab.com/hb_pitchrate.cfm

That was actually my next question. I don't completely understand how to step up. Say I need a 5.37 liter starter to get 443 billion cells. If I want to step up, can I just make a 2 liter starter, chill, decant, then add an additional 2.37 liters of wort to step up? Is it that simple? :confused: