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Contacted white labs, they said it varies lot to lot

Yeah but if it’s the same amount every time, someone one would know. Maybe I’ll just contact the companies

I want to make a sour beer with Greek yogurt like some breweries I know but I want the same amount equivalent to 5 gallons.

I find it hard to believe that wyeast or white labs are that inconsistent that each packet would need to be counted

Can someone help me out please, I’m trying to do some math. I know most yeast packets say “contains 100 billion yeast cells” but how much bacteria is in this. I can’t figure out what it says. I plan on doing a sour and wanted to compare the numbers to other options. I’m trying to do the math of...

Buffalo NY

Fairly new, Buffalo NY

That was my first place too look too

Hallo! I was in brewing class today and my professor mentioned top cropping the yeast. I use to remember a fair bit of German brewing terms but I can’t remember what the word for it was. Of course it was a string of words put together. I remember the direct translation being something like...

Hello, I’ve been looking at Firestone Walker Jack Wookey Black IPA clones lately. Some of the clones recipes list “wookey dust” under malts. Is this a made up ingredient like a joke? I can’t find much information on what it is.

Hello! I recently bought a 7.9Gal FastFerment and was wondering how everyone has theirs mounted I did not the stand as it doesn’t seem sturdy and the reviews say it’s difficult to transport. It came with wall mounts but I can’t really see how that’s practical. I saw this design online and it...

Worked at resurgence, pretty sure they use Heath bars. I’m just calculating for the added sugar by weight, it’s only sugar and corn syrup

Hello! So I use to work for Resurgence but in the kitchen. They make a Sponge Candy Stout. My current job makes sponge candy and want me to use the left over pieces to make beer. I plan on making a milk stout but I’m wondering if I’m better off adding the pieces to the mash or the fermentation...

Was at work and had the idea: on the way to the carboy, can I filter the the wort with a Shinhwa (pictures top) or through a oil frier oil filter (bottom)? I have a feeling too much silt will clog the paper filter. Or should I just buy an in-line filter to hook up to my pump? Note: normally I...

The problem where the restriction comes from is the false bottom and manifold

Hello and thank you always for the help I did not see this come up on old post so I’m making this new thread. My last brew was my first time using a new set up. My sparge gave me the numbers I wanted and it worked out in the end but I felt like I could have done better. I was using a rotating...

Thank you, straw does make sense! I was told it was 40-60% before the purity law.

I was looking into brewing a Roggenbier but almost any time I look up a rye recipe it calls for rice hulls. I was wonder how Germans and other cultures use to brew without getting things stuck before someone came up with the idea of rice hulls. Or has the addition always been there since the...

Exactly what I was hoping to learn, thank you

Festbiers are lagers that I can’t make without the help of winter so I’m looking for ales. Also, from what I was told my Germans, festbiers were made for Americans during German holidays. They viewed it as Germans would rather have a few large strong beers and Americans would rather have several...