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I've just put first lot of yeast in the freezer. if the yeast was stored at -17 rather than - 20 C how much do you think this would reduce storage time. does freezing have a significant effect on viability. if you frozen 20 billion cells how many would you expect to survive defrosting after 6...

is there a way to test yeast slurry for bacteria levels. Can you grow a sample of slurry to see what else aside from yeast is in it? or can you see bacteria through a microscope.

what is the best way to sanitize staves. I have some from pinot noir barrels setting around in the shed. I was thinking of putting them in a hot oven for an hour before adding to the keg (after cooling). would using 2 staves speed up the process?

could you combine methods 1 and 3 by adding glycerin to pitch-able quantity of slurry then you could skip making a starter? would the freeze/thaw be too slow? too much glycerin going in the beer?

could you guys could test and/or explain one last thing for me that would be appreciated Open a new recipe in beersmith enter 7.5lb of LME, make sure its set to extract click on equipment select anything including the default 3 gallon pot click OK my OG drops by 5 points. why does...

joshesmusica thanks for your positive input I did hydrate the yeast before adding to the starter. I made the starter because when i used a pitch calculator it suggested I didn't have enough yeast cells. Next time I'll just hydrate the yeast and pitch into the beer Yes I've learned not all...

joshesmusica - yep I've had a look at john palmers book I've estimated OG and SG based on his estimates of gavity points for differnt ingredients and a thread on here about fermentablity of crystal malt see below. If i've done this right then beersmith doesn't even calculate gravity for LME...

yep I'd agree should have keep it simple and used a tested recipe. I wrongly thought beersmith would be accurate for OG and FG. 19ltr (5 gl) size

spelling error I meant to as it as in beer smith assumes all things ferment equally

recipe is 3.4kg LME 700g crystal 80 350 choc male 250 carafa 500g lactose Safale s04 beersmith underestimates OG for all these ingredients it's not even accurate for the LME and i assumes sugars for crystal will ferment like all others. manual calculations based on steeped grains...

So i have stout with a high FG I'm pretty sure I have a high level of unfermentable sugar in it. I used beersmith it predicted a OG of 1.060 and FG of 1.025. my recipe is extract iincluding 1.2kg of steeped crystal and Choc grains. BS only estimates about 4p/p/g vs 16-18p/p/g that other souces...

I used two different hydrometers and tested in in plain water

measured gravity after all the water and starter where added. measured then stirred and remeasured still got 1.079.

so I'm trying to make a milk stout using extract with steeped grains. Beersmith and brewersfriend predicted OG of 1.059/1.060 but I ended 1.079 my recipe was 700g (1.5lbs) crystal 80 350g (.75lbs) choc malt 250g (.55lbs) carafa malt steeped in 11.5 ltr water at 65 - 70 degrees C...