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2 yeast cells doubling 24 times over 48 hours = 16 million.....

so, if I start with 2 yeast cells after 48 hours I should have 16 million cells.

I need a little lesson in how yeast works. I am concerned that my "saved" yeast isnt enough for a batch i'm about to do. Doesnt yeast just multiply and multiply? 1. If I create a starter, even with a small amount of yeast, wont it at least double in size? 2. How long can I create a...

OMFG I just saw a zebra get killed by a tiger! Just kidding, but there is an elephant.... Where did you get this link?

It will start to go, trust me.... I havent been making starters and my liquid yeast always takes around 2-3 days to take off! I finally bought a starter kit so no more waiting for me...

Here's my thinking on sanitation and the over emphasis on it. I think it all stems from large non-homescale breweries. These guys have a lot of time and money invested in a batch and if it goes bad, they lose that time and money. So, say if you sanitize nothing and you just wash & rinse and...

Ok, I'll start... I brewed a batch of Muntons IPA Bitter using the "simple instructions", well this included boiling 2 gallons and putting it in with 3 gallons of cold water, then simply pouring in the LME and adding yeast... The beer was horrible. I think maybe I had several issues going on...

So, we all know we must SANITIZE EVERYTHING.... When I first started I went CRAZY on sanitaztion because of its over emphasis in every book and on every forum. Now, with all the craziness over sanitation, someone SOMEWHERE must have had a bad batch! I want to hear about it, and what you did...

I second that! AHS is great! :mug:

I think you are fine as it is still an "out only" system... Here are my thoughts to put you at ease.... 1. If you are using a 3 piece airlock, it is likely that the movable piece makes a light seal on the spout. 2. A seal really isnt needed as it is fermenting, producing CO2, as long as...

My keg system sits on an unlocked porch. I dont have any kids, but i sometimes worry about the neighborhood kids getting in so I am interested in this too, to a point.

Couldnt you put a U bolt on the top of the freezer and a U Bolt on the bottom and attach a padlock? Of course you'd have to disconnect the coupler's, but, it should be inpenatrable. Also, you can try "tricky" things like putting penny's on the tap handle. When they fall off, you know...

I know! I'm hoping this is normal lol.

:ban: :rockin: :mug:

Doug, I wish I could do all that, but I dont have the EE capabilities that you do. Nice work though! I settled on a $40.00 temp controller and a fish tank heater, its working great. Can we see pics of the work you've done?

Thanks for clearing that up walker :) Matt: I am not sure if "chilling" the secondary will give you that much better results than just leaving it at your ferm temp, especially if you're only talking 52 degrees. I would also guess you would get a quicker carbonation when you prime at room...

Anyone ever heard of Middle Ages in Syracuse, NY? They are growing fast... anyway, everyone loves Syracuse Pale Ale in my family and I'd like to try to duplicate it.....

I'm certainly no expert but I think I can reply to this one (I'm sure i'll be corrected if i'm wrong :) ) I usually keep my secondary fermentation at the fermentation temperatures, after all, its still called "fermentation". The general purpose of a secondary is to: finish fermentation, allow...

Yea, I didnt take it that way, maybe my response led to believe I did, sometimes things are lost in translation. Anyway, IF you DO end up producing a cheap version of this lager system I would love to see it!

I have read several posts and its mostly all the same, but I just want to be "sure" my plan will create a decent lager.... 1. Using saflager I will ferment at 53 degrees F (According to their website). 2. Once fermentation slows to around 1 bubble a minute, I will bring it up to room temp...