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I have 3 gal Vienna Lager currently in the middle of a diacetyl rest...

I think you'll be fine as is. I've seen beers with higher OG values than yours carbonate just fine without added yeast.

The last cream ale (an all grain recipe) I made was with WLP080. I was pretty pleased with the results. It is a nice yeast from my experience.

Was supposed to get my new SS Brewtech FTSs yesterday, but UPS apparently had an issue with my address. Now I likely won't get it until the middl e of next week due to the weekend and New Years Day.

Practically speaking, the type of stir plate most people use for stirring a yeast starter would not be capable of stirring a 5 gallon batch. It might also not be able to handle the weight or be properly balanced. A larger stir plate with an equally larger magnetic stir bar would be needed. In...

I was gonna ask this same question. A friend of mine ran into this problem once when he tried to add vanilla to a beer.

One thing to keep in mind is that there will always be differences (slight or greater) in the hops. The same hops from the same location in different years may not taste or smell exactly the same.

IPA's may be a fad, but they sell. The local grocery store's beer section is about 90% IPA/pale lager styles (from the big breweries). There have been some IPA's I've liked, but they tend to not be incredibly bitter/boozy or exotically fruity/hop flavored. I've met people who claim they are...

What a wonderful Christmas present! You'll love it!

I make it in one gallon batches as I need it. 6 mL in a syringe makes it easy!

I wouldn't say it is comparable to MO, but GP is a great malt. Great excuse to make a SMASH to see just what the malt brings.

At what point in the process did you measure your final gravity value?

What is the recipe for this stout? I would think, given your starter size, that the Omega Labs yeast would become pretty established well before any contaminant strain could.

I've heard scare stories relating to Brett several times, but then I've met or read people using it all the time with no issues in their non-Brett brews. I think it all comes down to cleaning and sanitizing properly. Sometimes I think people skip on the cleaning part and trust the Starsan to do...

My experience would make me learn more on the side of 'less specialty malt' (or at least crystal). 4 lbs of a crystal type malt seems pretty high to me. It is easy IMHO to over complicate a recipe. At this high of an OG, you will have plenty of flavor without that much being added.

Unless you have aged the beer for an extended period of time or the yeast gave up early, you probably do not need to add yeast for carbonation. It might take a bit longer than 2 weeks, though, depending on the yeast strain. Otherwise, you could add yeast just as NTexBrewer said.You'd be...

Only got back into brewing at the end of after taking some extended time off (job changes, moving, life stresses, etc.). I did brew a sort of winter wheat - a somewhat spiced American wheat beer - last week. Definitely have plans to do more in the new year! Also got my winemaking going again...

What kind of pH meter do you have? Provided it actually clean, you should be able to rinse it in Star-san or equivalent to sanitize it.

It is definitely possible, though I doubt a small sugar addition will really affect your perceptions of a high gravity Imperial Stout. One thing to keep in mind is that something like adding sugar could be a reflection of someone's process. Maybe someone tried mashing low and did get the result...

I recently bought one of these (7 gallon Brewmaster edition) to replace the aging plastic bucket I have fermented many things in. At first I was a little put off by the price, but I ended up considering it more of an investment. The quality is pretty high, and if you take care of it, it will...