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Tanks for the info. Your info on Kai led me to the thread below. I like your idea. 1 liter starter, and pitch as close to 88 billion as I can and bank the rest. Thanks for the heads up. Good thread here! https://www.homebrewtalk.com/f163/yeastcalc-com-now-two-stir-plate-options-396992/

I'm brewing this weekend and plan to use a 25ml slurry in a starter. (I do 2.25 gal batches so I often do not get much yeast slurry) My target is 1.056 in 2.25 gallons with a slurry (week old WLP001) viability of about 82% and about 1.7 billions cells/ml. I need about 88 billion cells for my...

I'm always a hydrometer guy when it comes to FG. Just don't trust the hydrometer (except for pre fermentation of course). When in doubt, go another 5-7 days in primary. Yeast Autolysis isn't going to bite you in a month and my beers have been so much better when I give the yeasties more time to...

Love fast rack... I want one. :)

The time to do a D-rest is when you're almost at the end of primary fermentation, while it's still on the yeast cake. Raise it up to ale ferm temps and let it go for a couple of days before cold conditioning. You need the yeast cake to do the work. Having said that, if you pitched at or below...

If you take 2 pairs of pliers and grab on to the metal at both ends, then bend the metal away from the magnet... it will pop right off. This is the first thing to do. The stir bar is magnetic too and may be attracted to the metal bracket as well and is getting "confused". Getting the RE magnet...

The prime dose capsules will certainly take the guess work out of it. It's a bit overkill for a stout, but they contain both priming sugar and yeast for refermentation. This is best used for aged beers but can be helpful for problematic carbonation. If I remember correctly, the brewers best (and...

interesting. I you used WLP007, it's a higher attenuating English yeast so shouldn't be an over abundance of sweetness... Especially with the Honey, it's pretty much 100% fermentable and should have dried out the beer even further. I'm thinking hop aroma as well. Just playing devils advocate...

This is a cream ale @ 2 weeks with WLP001. My thought is just CO2, I haven't heard of a pellicle forming in 2 weeks and it doesn't have that tell tale powdery appearance but hey, I've never seen one first hand and this was like the 'creamiest' looking krausen/fermentation I've ever had. :) Just...

I have friends at work, Bringing me a steady supply. :) One thought, if you ever plan to enter any brewing competitions, best not to get any bottles with raised letters. Some comps are OK with these, but some aren't. If you're not planning to compete, then all are fair game. Sam Adams bottles...

Thanks for your help! I'd just assume NOT have to spend that much on what are essentially kicked up carboys. :) I'm thinking my best bet may be making extensive notes on my brews in regard to peak flavor and timeframes. Thanks again for all the help!

I'm trying to look at every possible angle I can to improve. I've been quite intrigued with the better bottle closed loop siphon setup. It would be expensive, probably in the $120 neighborhood, but it's supposed to reduce the O2 exposure to just the portion of bottling where you are filling and...

The beer is still typically OK at 3 weeks post bottling but a little green. It really hits it's stride at the 6-8 weeks mark post carbonation. Then at that 8 weeks post bottling point, it begins a slow downward trend in flavor (definitely style dependent). It's at that point that I feel the...

TO start, I do not keg and I am not able to store a large number of bottles in the fridge all due to space constraints. Kinda sucks but that's the boat I'm in. I really like to brew for competitions so I'm looking for ways to minimize O2 exposure and maximize my freshness and flavor 'window of...

Download a copy of Bru'n water. The instructions are in the spreadsheet. It will allow you to choose base water profiles from distilled, RO or your own water provided you have the water report. I typically just use the preset base profiles. It will tell you what ballpark to be in for which ever...

The chances of infection are pretty small. They can materialize in the form of off flavors (but brewing issues can cause this too) or gushers, where the beer spews foam when they are opened. For the most part, even infected beer isn't going to hurt you. Alcohol is an inhospitable environment for...

Not much in that report that's useful other than telling you what contaminants and unwanted water additions are present. Try contacting them directly and ask for a complete water report. Otherwise it's a testing kit or a sample to ward labs.

First, welcome to the brewing fanaticism. Now, get yourself a thermometer, a meat thermometer will do for now so you can check the temp of your wort. More accurate thermometers are available for under $20, but most any probe thermometer will do to start. You want to pitch yeast at...

With a two hour lag, you are golden.

Sounds like a cool experiment to see the flavor and fermentation differences between the two yeasts. My typical starter regime is to pitch the entire starter if I'm only going out 12-18 hours on the stir plate. If I let it go out any further, I chill for 2-3 days to get all the yeast to drop out...