Search results

Thanks for the input Nerd. Leaning towards chilling wort and starter in ice bath to 47-48, pitching and bringing both to 50. Am also using a new immersion chiller, (brew jacket). Interested to see how well it holds 50. Later

Should the starter be at the same (4-5 deg below ferm temp) as the wort when pitching. Heard that should always try to pitch with starter and wort at similar temps so as not to shock the yeast.

Hey guys, am brewing a lager clone this weekend with Wyeast 2124 Bohemian Lager which recommends ferment temp of 45-55. (OG1.053-FG1.014). Question, should I pitch at room temp then cool wort down to ferment temp OR should I cool both the wort and starter first to ferment temp and then...

Ok after 5 days at 50 deg, absolutely NO activity, OG at 1.052 & at 5 days 1.052. Obvisously screwed up with only one vial of WL830 German lager, made the stupid mistake of assuming it was enough. Never again. I have one packet of dry ale yeast avail. Can I use this to make a quick starter...

Thanks for the input guys. Sounds like I need to start using a starter. This is my 6th batch and others were fine either with dry or smack packs. This is first time with WL vial. Last Q, should I add more or just wait and give more time. Thanks

Yeast good through Aug 2015 5 gals of 1.052 No starter Oxygenated and pitched at 75

Using WL830 german lager yeast in a Sam Adams clone. Recommended fermentation temp of 45-55 for this strain so have my primary in my wine chiller at 50. So far so good. 3 days and not a single bubble that I've seen. Any thoughts ?? Thanks

Its just a few drops that leaked out. Isn't the swelling just gas, not an increase in yeast volume. Also this is one of two packs I was using, not the only one. Think Ill go with Lizard, just tape hole and get brewing. Only squirted 1 percent of 1 percent. Main concern was the mess made and...

Isnt it just co2 that gonna leak out. Wouldnt the actual yeast stay in bottom of pouch. Pin size hole at the opening notch of the pack. Buddy also said just pour packet into boiled/cooled jar of water to keep hydrated. Just need to make it til 2pm (8am now)

Need quick advice, just popped my wyeast smack pack and felt squirt hit me on face and saw all over counter. Looks like seal broke when I hit it. Now its gonna swell up and leak out. What do I do to salvage this pack for mid day brew. Immediate advice appreciated.

Thanks for reply, just bought another packet of same yeast from a brew shop 30 miles away. Now have close to 200 bill cells so should be OK. Hate having to delay a brew day. Figured it was easier than trying a starter this time.

I wont forget to prime, I guess the oxidation potential going from carboy to bucket to bottle is minimal right ?

Great thanks for the input. Mistakes will be my greatest teacher. One last one though, if I CC in the carboy, should I rack straight to bottles with syphon. Seems like the bottling bucket should be omitted based on your reply. Thanks

Hi, doing a 5 gal of English ESB on Friday with Wyeast 1068. Using a handy dandy yeast calc from itunes, it says I need 200 bill cells and I only got one packet of 100 bill. I'm assuming I need a starter which have never done. Problem is, got two brew shops in town, one never has anything on...

Ok here's where I'm at with first ever brew. (Sierra PA clone) Had 8 days in primary, final grav good. Racked to secondary and moved to 45-48 cellar cause pretty murky and been 8 days there so far. Took sample and checked FG yesterday at 8 days secondary and still good. Sample color...

Batch 5 gal OG 1.058 Mfg date jan 7th 2015 100 bill cells Downloaded MrMalty calc and indicates need 200 bill but also varies with a viability setting and a growth factor setting. Not sure what those are yet.

First batch with liquid yeast or is that obvious by name.

Brand new to this. Second batch starting tomorrow ESB with Wyeast1068. Is using this yeast as simple as back of packet imply or do I need to go through the long starter process starting tonight. Read what to expect regarding fast, aggressive activity but completely UNFAMILIAR with liquid yeasts...

Any thoughts on time frames in primary and secondary for ales and IPA's. I did a batch of Sierra Nevada ale clone and reached final gravity after 8 days so naturally I thought to transfer to secondary and that's now at a week. Everything fallen from top but still very cloudy. Plan on cold...

Thanks for the input today. Found a 5.5 cf wine chiller at Lowe's that can be set 33-50 deg AND if you take the shelves out, a carboy or 6.5 gal bucket w/airlock will slide right in with room to spare. Mini cold crash set up. Gonna try to move over to chiller and see how clears up.