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I brewed my first batch today with my new 7.5g Anvil bucket. Everything went together well and seemed solid. My only complaint is the silicone stopper they included, it has already been cut up from the lid hole. I'll be looking for another drilled stopper and a way to smooth the hole. It is...

I used two 10g packs, which at 5 billion cells per grams is still slightly less than ideal. That begs the question, what is the actual cell count in dry yeast. I have seen everything from 5 billion per gram all the way to 20 billion per gram. Do you think it is safe to assume 20 billion per...

It was not underpitched and MJ recommends 64-68F for M54. The slow starts and long lag times are my concern, longer lag times increases the chance a wild yeast or bacteria will gain a foothold. Other yeasts get going for me in 12, 16, 20 hours...thus a better option for me.

I said slight, not excessive. I do temp control my fermentations, I pitched this yeast at 64F for 24 hours then let free rise and held at 66F (liquid temp not air temp). The yeast was fine, but I think there are better options out there.

It took mine about 40 hours to get going. The beer came out well, but not as I intended. I was going for a clean Cream Ale or Steam beer, but it came slightly saison phenolic. I didn't like it but it went quickly because others loved it. I won't be using M54 or any other MJ yeasts again...

I pitched at 64 then up to 65 for the first 48 hours, then 67 for next week.

I just had the same exact experience. How did yours flocculate out? Mine stayed cloudy after 10+ days. After gelatin and 32 degrees it seemed to clear. Smells very fruity.

I am going to be submitting a beer for my first homebrew contest later this week. Should I drop it off for judging cold or warm? The judging is a few weeks away.