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What is the OG of the brew your planning? Smack packs are intended to show yeast viability and that is about it. The yeast are multiplying by an insignificant amount. If you're planning on brewing anything over 1.050 then you really need to consider making a starter. There are lots of resources...

Yeah thanks! I just started "Yeast: the practical guide to beer fermentation" by Chris White (White Labs) and Jamil Zainasheff. This book is fantastic so far.

Thanks for the response! Yeah was not expecting a response from THE author! Anyways, thanks everyone for all the comments.

Still have a bottle of tactical nuclear penguin and sink the bismark. Going to cellar those for the next few years. Looks like the show could be cool! Hope it's better than brewmasters!

I love this post, thanks for your input.

I guess I should have worded it a bit differently. I was curious of how breweries specifically maintain their "House" strain, or any individual strain for that matter. There isn't a whole lot of literature on yeast management on the commercial scale, which is why this question popped up. I...

Yeah exactly! Just thief it, and when it gets to the point where you like it, rack it off! Remember it's YOUR beer! RDWHAHB

Pretty sure this should go in the recipes/ingredients category...

I've had great success with chips, and I've always left them in there for a solid 4-6 weeks, just loose. They'll sit in the bottom of the fermentor and it's easy to rack off of them. They have so much surface area that you really don't need to leave them in there for long periods of time. A...

Now i'm no refractometer expert, and i've yet to use one, but I was under the impression that they were only used pre-fermentation. I thought the alcohol throws off the reading making it inaccurate?

Hello all! I was catching up on some reading the other day and came across this paragraph in a book called "Brewery Operations Manual" by Tom Hennessy: "In theory, and in practice for some breweries, yeast only needs to be purchased once. If it is managed well, it can be regenerated...

Very interested. What size are the bottles?

Brewed this the other day. Did a double decoction and ended up with 1.072 sg. Very tasty going into the fermenter!

^^^^ I agree with the above response, but have a few things to add. 1. You need to ferment at the correct temperatures for multiple reasons, and I can tell you right now that you won't be benefiting from the lower fermentation temp, although it isn't going to hurt whatsoever. Strains...

You're fine. You're lucky it didn't blow! Next time that you will be leaving the fermentation unsupervised for days, I recommend setting up a blow-off hose especially if you know that it's gonna be a frisky fermentation.

This is absolutely fine. There are a lot of variables that play into your fermentation that would influence a quick fermentation start up: fermentability of wort, wort temperature, yeast strain, amount of healthy cells present etc. Oh and by the way I can't stress this enough, DONT rely on...

Lol as you can see i'm not very active on the forums. Made this account when I was at college. In the DFW area currently. Anyways... I figured I didn't "invent" this technique, but thought i'd share it anyways. Good to see that these forums are full of friendly people! :mug:

Oh that reminds me, I forgot to add that I use a plastic fermenter with a black garbage bag tied around the outside to prevent any sort of light exposure. Hillbilly brewing I guess? haha

Hello all! So here's a technique i've come up with and used with great success in the past year or so. I live in Texas, and controlling fermentation temperatures for ales can be a daunting task. I have a kegerator that I use for lagering, but can't reach ale temps without a temp controller...

Alright so everything is fine and dandy now. The beer has successfully begun fermentation!