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I think that you might be looking at my post wrong. The red number is what I need to reach the 390. To try and solve this mess what I have decided to do is swing over to the brewstore and grab another yeast pack. chill the original starter for a few hours and make up another 1 liter starter...

according to yeastcalc it says :total cells needed [billions] 267 in red. so I take that as short. It also says that i need 390. So yea I'm at like 50%.

according to that site i'm like 200b short of the amount of yeast cells needed.

I plan to brew tomorrow and I think I've messed up my starter. I plan to brew a 10 gallon Batch of Ed Worts heff. I had one pack of 3068 and made a 2l starter (200g of DME) last night and pitched yeast about 1 am. I really didn't read the directions well and i should have made a smaller starter...

I should have been more clear in my post. I was thinking of using the corny to hold the sour mash. After a couple of days empty, drain, and add to the boil kettle. So the corny will only hold a few pounds of mash. I just don't think i have a better container to hold it.

According to this article http://***********/stories/techniques/article/indices/9-all-grain-brewing/1723-sour-mashing-techniques. You need a container to hold your mash while it's souring. I thought that if I gasses the corny and dumped the mash in then I could make sure that there is no air...

I was lowering the mash temp a few degrees to about 147. Also I've read that after a certain certain point there is no use in longer mash times. So for this one I'd like to try and go for 75 mins and later do a 90 to see if i can see a difference. I really don't like the idea of adding extra...

If anyone has brewed a Saison before and had good success please take a look at my recipe and see if I should tweak things. I plan to use white labs 566. Thanks. saison 1 Saison Type: All Grain Date: 6/30/2012 Batch Size: 5.00 gal Brewer: Boil Size: 6.82 gal Asst Brewer...

Thank to everyone who responded. I'm sure that some of the results are going to be a little biased. It's all fictional. I have to come up with sales figures for the next five years also. Also please make sure that you hit done at the bottom. some of the results aren't posting.

For my marketing 301 class I have to develop a marketing plan and I chose my own fictional brewpub. I have to design a survey and present the results to my class. If you could take a minute or two and please fill out my survey I would really appreciate it. Thanks. <a...

Ok so for the past year I have had my chest freezer split into two sections with insulation. one side has my kegged beer and the other is for fermentation. I have two analog Johnson controllers. one side is set into the serving side and keeps beer at about 38. the other side is for fermenting...

No I haven't messed with my water. I was just thinking that lowering the mash temp would make it a bit dryer. I'm hoping for a nice crisp finish.

I made this once and it was great. On my second attempt I wanted to try for a a crisper finish so I planned to mash at 150. I ended up with 149. However i forgot about the 90 min mash and only mashed for 60. Any thoughts on how this will end up?

Props. This is a tasty beer.