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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...

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...

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...

I see a lot of mineral profiles for different styles that people use, and I myself use Bru'n water for my adjustments. I'm curious if water profiles take into account any mineral loss that may be precipitated the boil. And if so, is there more loss during longer boils and how does one account...

I've got about 90ml of WLP001 slurry that I harvested about 4 weeks ago. Mr. Malty says I need about 103ml's (105 billion cells). Checking yeast calculator, if I do a 1 liter starter it should give me around 160 billion cells which is significantly over my target. Would you make a smaller...

Hi all. I brew half batches (2.5 gallons) and I aerate with pure O2 using a wand with a 2 micron sintered stone. I have been modeling my aeration after the process used in the Yeast Book. The book says 60 seconds of O2 @ 1 L/M with a .5 micron stone delivers a little over 9 PPM O2. Since I do...

hi all. I've got a doppelbock lagering. It fermented for 2 weeks and has been lagering for 3 weeks now. I still have some dried Krausen floaties from the side of the fermenter still sitting on the surface. In the past they have usually fallen by now. I was curious if anyone has had floaties for...

Bought this yeast at the LHBS and later noticed a small brownish color in the bottom of the vial. has anyone ever seen anything of this nature? The use through date is April 16th, 2014 so it's still in date and my LBHS keeps in the fridge as I do. Just curious.

Hi all. I wanted to brew a northern English Brown ale but my LHBS didn't have the WLP013 I wanted to use so I got WLP002 instead. It doesn't attenuate as much as the 013. My recipe calls for a mash of 152F. Could I mash at 150f to produce more fermentables and hit my expected FG, or am I going...

Hi all. I'm wanting to add a thermowell to my carboy so I can get a better read on the internal fermentation temps. I can get the thermowell pretty cheap. Can anyone recommend a good, cheap probe thermometer that fits the thermowell? Any suggestions for a better way is welcome as well. thanks :)

Started out fermenting at about 67 with mangrove jacks m07 and the first 12 hours were ok at around 68-69. 24 hour point it got up to 70 and then at 36 hours it reached 72. This is on my strip thermometer. Who knows what was going on inside. The fermentation range upper limit on this yeast is...

I never liked the idea of the floating thermometer because you have to open the mash tun to check it, so I came up with the idea of pushing the probe through the bottom of a small bowl. I used my waterproof thermometer and it floated perfectly. With the side on orientation it makes it easy to...

Hi all. I'm planning on brewing the Doppelbock recipe from Brewing Classic Styles. It's OG is 1.086 so if all goes as planned about 8.5% abv. I want to lager for about 3 months so I will most likely be adding yeast at bottling. I am not set up for kegging. I want to use Danstar's CBC-1 for...

Hi all. I've been all grain BIAB for about a year and have progressed nicely. A little background, I only brew 2.5 gallon half batches and don't plan to do any larger batches in the foreseeable future due to budget and space. Long story short I'm looking at getting a 3 gallon mash tun with a...

Hi all. I'm trying to scale a recipe from Brewing Classic Styles and Have a question. Assuming 75% efficiency: The original calls for 9.75 pounds of Pale ale malt for a 5 gallon batch. When I plug this info along with he specialty grains and scale it down to 2.5 gallons, IE a half batch I get...

I'm entering a brew in an upcoming competition and I have a question. This is the first competition I've entered that wants the recipe and brew day procedures. I did a BIAB brew, should I mention this in the mash schedule or not? Are judges possibly going to consider BIAB an inferior brew style...

Hi all. Brew day for me, making a kolsch. Had something interesting happen. I'm doing Jamil's JZ Fruh from Classic Styles. Grain bill: 4.5 lbs pilsner 4 ounces Vienna 2 ounces acid malt I set my mill using credit card gap and got a medium grind. Mashed at 149 for an hour and let it...

Hi all. I made a 1 liter starter with WLP029 last night and it's sitting on my stirplate now. I used MRMALTY to figure my pitch rate but I inadvertently forgot to change the production date. I should have made a 1.6 liter starter or used 2 vials for a 1 liter starter. At this point I can't get...

I've been fermenting a kolsch for 2 weeks now. Started out at about 63 for 4-5 days then went to 66-67 for about 9 days. My OG was 1.055 and at 2 weeks is 1.018. Does this yeast take a bit longer to attenuate? I did mash at 153-154, I'm also wondering if I'm gonna get less attenuation since I...

Hi all. Packed up 4 bottles for my first ever competition and wanted anyone's opinion on whether my pack job was too much. I borrowed a lot of ideas from several places but what I did was: a double reinforced box lined with a trashbag. Foam egg crate in the bottom sectioned with cardboard...