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brewed a split batch of a red ale, 2.5 gallons with wyeast 1056 (american ale) and 2.5 gallons with wyeast 1214 (belgian abbey) Anyway both fermented nicely, now there is no visible activity in either fermenter and no bubbles from the airlocks but the ale has a layer of bubbles on top of the...

is there a rule of thumb on how long yeast lasts in the fridge after being harvested from a previous batch?

After my vienna lager was done fermenting in the primary, I put it in the fridge to cool it down a bit before lagering. Today I noticed there was no water in the blow off container, I knew right away that the temp difference must have caused a suction. It was sanitized water with Iosan, but it...

We did a Lager version of the Red Ale, same grain, same hops, different yeast different temps. 9.25 lbs Pilsner 2 lbs Munich 12 oz Crystal 120 8 oz CaraPils 8 oz Melanoidin 1-2 oz Roasted Barley Mash was 80 min @ 154 1 oz Williamette 60 min 1 oz Williamette 10 min 1/2 oz Williamette 3 min...

9 lbs 2-row 2 lbs Munich 12 oz Crystal 120 8 oz Cara Pils 8 oz Melanoidin <2 oz Roasted Barley 700L or 3oz 300L Mash @ 155 F for 60min 70 min boil 1 oz Williamette 60 min 3/4 oz Williamette 10 min Dry Hop 1/4 oz Williamette in secondary You don't have to do a secondary or dry hop, we just...

Decided to attempt a second Bohemian Pils, this time with White Labs 800 pilsner yeast. Everything went good and the OG was 1.052, left it in the mid 60's for the first couple days, then decided to pitch another vial of yeast and a few hours later it started fermenting. Cooled it to about 52 and...

Been all-grain brewing for about a year and my buddy and I have made some pretty damn good ales but we need to get lagers down. First one was a Pils (pretty much a clone of Jamils Bohemian Pils) I think it got infected somehow cause it tasted bad, Also not enough yeast was pitched.... too many...

Have a good 12-14oz (slurry) of wyeast 2053 in the fridge that i collected from our lager about a month ago, we are brewing a black friday black lager and I am debating whether to make a starter since there is so much yeast, I know it probably wont hurt to make a starter but i'm sorta worried...

Greetings All! We are two homebrewers from the sacramento/davis area, We started brewing partial mash kits about 5 years ago but made the switch to all grain exactly 1 year ago. Since then we've done 10 batches and have had both good and not so good brews. This website was always a go to site...

Did some searching but didn't a great answer so here it goes... Brewed a lager, everything went great. OG was 1.058 threw it in the fridge at about 48 and krausen was formed by the next morning. Fermented in the fridge for 2 weeks and then pulled out for a diacetyl rest at 66-72ish left it for...