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Exactly. My approach also, but I get worried when the stored yeast gets past about one month. I'm making a 3 liter starter of wyeast 1318 for a NEDIPA now because I chickened out using 6 plus week old yeast( unfortunately my brew fridge in the garage doesn't get much colder than 43* during the...

Agree with all of the above. I would even go a little warmer for bottle conditioning about 75* but I live in Florida not Edmonton! Other things to consider as possible sources are fining your yeast away with gelatin(if applicable),soap residue on your drinking glasses killing the beers head...

Brewing a hefeweizen also today. Usually do a single infusion mash for my house hefe, but did do a Traditional multiple step mash today so we'll see if I can (or my wife, it's her favorite) taste a difference.....

Agree. One pack of rehydrated 34/70 works great for 1.050 range lagers in my experience......I then harvest the yeast and repitch for a subsequent bigger lagers.

I get what you're feeling! As much as I enjoy an all grain brewday, I can get a little anxious just beforehand. Why? Dunno. (Beer helps) I took about 5-6 months off from homebrewing in 2014 to study for Boards and it felt like starting over.

Welcome to lagering! I started with something simple like a Vienna lager and beginners luck or whatever it came out fine. 5.5 lbs vienna malt 3 lbs pilsener malt 1 lb Munich light 2.5 oz carafa II HOPS 1 oz hallertau 1oz Tettnanger 34/70 dry yeast Came out great. Surprised the sh*t out...

Nice label....the "young robin" is actually an adult European Robin, still appropriate for the German/Edelweiss theme. Young American Robins look like bedraggled spotted messes!

yep, appears to be Virginia Creeper to me too. No harm in letting it grow, good native plant which will have berries for wildlife by Fall.