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Thanks for the answers guys - I plan to brew 3 batches after the lager's primary, which will take "two cycles" - two weeks. That will start on the d-rest of the lager. I will leave it at d-rest temp (a bit higher) for these two weeks, until the primary of the second ale is done - then start...

Update: Finaly managed to find some info. Found mixed info. Not many have tried it. The concerned ones stated that the idea is to condition cold, and if you warm up - you condition warm, which will not make it taste like ale, but will have adverse effect on flavor. Others say they did it and...

Greetings! I have limited number of temp controlled chambers, and a desire to brew gazillion liters of beer regardless. I do not want to skip on lagers though, as that is the whole reason I got another temp controlled chamber. However, soon, I will have more buckets of new lager batches...

The difference between the dry and liquid is just that they are different strains - as you are probably attempting to say. And the dry verity is smaller, sadly. I can not even buy liquid yeast here at all!! Everytime a relative goes abroad I fill him full of yeast hehe!

I noticed that the same recipe with different strain can be very different! wlp 550, wlp 530, t-58 - same recipe will give different flavors. As far as my (limited) experience goes.

Greetings! I have used it several times in a golder strong. And I have also used the wlp550 the recipe called for on a different occasion. I am not "pro" at describing flavor. But, the t-58 was very 'Trappist' like. It had this "messy and noisy" feel to it. Which isn't bad or anything - just...

ah ok. In fact the reason I did it like this is that I was greedy and hoped to complete a two stage starter by the weekend for a beer. I've heard of doing a smaller weaker starter for a situation like this. But I don't like waiting (which is a problem in this buisnes :] )

Well it was a full vile. Next time maybe I would start from 300ml or so?

Have indeed sanitized, including the measurement equipment, and covered loosely with sanitized aluminum foil. Hope you are right indeed ;]

Greetings! Thanks for giving attention to my post. I have made a starter in order to attempt to brew from my WLP530 (Belgian ale), which is about 1 year and 8 months old. The starter is not perfect - the temp is about 20c, and it came out 1.05 and not 1.04. I do have a stir plate. Now, it...

Thank you c-rider. It has been a long time :] I have actually brewed the recipe twice. Once I had a water problem, and ended up with 27L of wort, instead of the intended 21. everything else was fine, so I ended up with diluted wort, basically. And it was absolutely delicious make again type of...

Thank you all for the advice! :D

Thanks daksin, I'll consider getting equipment for that. I use a backet, so I cant splash it that much. Half of my beers did very well with the low cell count due to direct pitching. I will try and rehydrate - and see how we go from there.

Thanks Dave, I first siphon the wort to a bucket, and splash it around while doing it. I then use the small tap in the bucket to pour it to the fermenter. I use a strainer to splash it around while I do it. I end up with a wort with big foamy head - guess it is aerated enough, or at least hope...

Hello everyone! (tl;dr: go to the list of possible reasons for under attenuation.) So, there is a lot to read about this subject. The reason I'm asking this - Is to present my brewing routine, and then get specific advice as to why this happens in my setup specifically. So I will bring on 3...

Ambient temp at summer time in the most cool place at my house is 80f. so i guess i will be fine (always aged in a temp controlled area at no more then 70f). Well - just was important to know that taste will no be effected - so I can run 2 batches at the same time with a single fermentation...

Thank you! :D

Long live you! :mug::rockin::ban:

hey guys, I could really use a direct answer - does this cause a difference in taste of the beer? I ask because I am going to brew batches this way, and I don't want to discover 2 batches and one month later that I had made a big mistake! The guy here (to whom I'm grateful) stats it effects the...

so high temp during secondary fermentation in the bottle has more to do with time, and less with taste, if I understand you correctly?