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The stir plate should be loosely covered for air movement. I use a aquarium pump to provide oxygen to the propagation process inside the flask covered with a sandwich baggy. Bad things fall don't crawl up. I try to stay under the crabtree effect. There is a great deal of understanding to be...

Swampass, Lagers are done with very powdery yeasts and take a long time to flocculate. The majors want the yeast to stay in suspension and they filter when ready so it is not a problem for them. When I do lagers I set the floc temp about 38F and it clears not completely but enough to get rid of...

If you grow yeast what are the byproducts and how is aerobic and anaerobic propagation different. Simple answer is don't pitch your starter. Sure you can get away with doing it but why. If your beers go into competition you may get results you won't like. bobz

A starter is used to grow yeast and in the process all sort of things will develop in the remaining fluid and these are not the best for beer. That is why you should wash your slurry if going to re-pitch. There is practice and good practice why take a shortcut. Don't pitch your starter. There...

The first question I would ask is - do you want to grow yeast or do you want to make ethanol. Do research on aerobic and anaerobic propagation and Crabtree effect. The question is complex but the solution is simple. bobz

Chris White has nailed it. This book is a must if you are any kind of brewer. I have made the statement in my talks at several home brew clubs that if you do not have a stir plate you are not a serious brewer. Yeast and fermentation temp control are the most important elements of brewing. It is...

The yeast book is excellent reference. My copy was signed at the WBF after the GABF. I wished he had spent more time on aerobic propagation. The starter thing is one of good practice. 99% of the time I use pure cultures and aerobically propagate with a stir plate and air pump into the vessel...

To kanzimonson - you have to be kidding - Happy New Year and keep on pitching your starter. bobz

I respect your opinion but you are taking a chance. Starters are notorious for off flavors and other things. Pitching starter is not good practice. The complexities of yeast propagation are enormous. I do not want to write a book but reference Dr. Fix and Dr.White and others. Good beer is no...

Never ever pitch your starter. Pitch only the slurry. Off flavors and other bad things can happen. bobz

rjwight, The yeast book explains that the more yeast in-solution the less cell growth you will get. I would chill what you have to flocculate pour off the supernatant split add more starter. Do the same before pitching. Do not pitch the starter solution only the slurry. Bad things can happen...

I think I will throw some poop in the game. Do you propagate your yeast aerobically or anaerobically, and how do you do it. What is the Crabtree Effect? ---bobz

Mr Malty is always under pitching. Do your own cell math. 1billion cells per liter per degree Plato for ales - 1.5 billion for lagers. Split your starter into separate vessels and add more wort. As gravity increases cells do no multiply in a linear fashion estimate the amount of cells by the...

How long does a homebrewer need to store yeast. Sterile distilled water will get you < 2 years depending on your procedure. I pressure cook distilled water in 8ml vials and pipette 2-3 ml in each vial every time I smack a pack or open a liquid culture. stores at room temp. 400x is the...

The flavor profile is done. Kick the temp up and give a couple days. bobz

Dion Hollenbeck the father of the rims system has a web page that covers most of the questions. Do a Google. The main point of not scorching the wort is low watt density < 15watt/cube inch of rod that's why a super long folded element is used. Later research may provide better equipment or...

I would refer you to Gorge Fix's Analysis of Brewing Techniques. Fix's steps are 40-50-60-70- centigrade the 40C can be eliminated if you are concerned about the protein rest. Ramping does not spend too much time at 40C. Time at rests are the brewers intention depending on the product produced...

Sawdustguy - mouth-feel is complex - conversion temp - nonformentables - grist You are the brewer and determine the procedure. Years ago I asked Jeff Renner what was the steps he used for his CAP (Classic American Pilsner) He said ramp thru the rests until I reached my saccharification rest...

Most immersion elements are rated at 220v If you use 110v the effective wattage is about 25%. Low watt density is what you should shoot for 15watt/inch of element. My element is about 36 inches and folded and I still have to limit with my PID to 80%. I ramp at 1.5F degree/min for 12 gal brew. -bobz

Why fly sparge? I has no purpose in small home batches. Batch or modified batch is the way.If your mash tun is super large diam then raking and fly sparge is the commercial way of doing even water dispersing. Heat loss is significant depending on the vertical distance away from the grain bed...