Search results

Toss it it is then. Thanks for the advice guys.

Hi guys, I ran into a bit of trouble trying to make a yeast starter from some rather old yeast. I made a starter about 3 months ago, did not like how it had a strong sour smell so i ended up not brewing at all. So it stayed in the fridge this whole time and i decided to try it again. At that...

After a few batches i'm a lot more easy going when it comes to these things. 78 doesn't sound that horrible to me (assuming this is ale yeast we're talking about). It could have definitely "finished" in the period of time you mention. By finished i mean, finished with visible signs. Just take...

i want one

Do you keep the hops in there at flame out or take it out when adding the rest of the extract?

I was thinking about that but i dont see how hop utilization would be any different with pre-dissolved extract. Doing the late addition is what changes the hop util but it shouldn't make a difference whether i add the extract in there by slowing pouring and mixing, or whether its pre-dissolved...

How much water would you go with? I've got 6lbs for LME in a 1/2G (almost 2L) jug. So lets say i split that in 2 for late extract. It'll leave about 1L of extract, say i mix it with another liter of water. So i'll have a sort of pre-mixed 1/2 Gallon of extract, so i guess i have to boil 2G of...

No, pretty weak boil but the plus side i feel safe walking away knowing it wont boil over. I fill the pot to the max too since its only 2.5G. My last brew i actually split the recipe 65/35% and used a second pot (1.5G). It takes me a long time to pour in the extract even off the stove. Not...

I've done 2 late extract batches recently and they have been a pain in the ass cause i have a weak stove, it take half hour to get it boiling and once i take it off to add the rest of the extract half way through (or so) it takes like another 25 to get boiling again. So why not pre-dissolve...

Ha, dont even know how i missed your post. I read the whole thread the other day, guess just didn't pay attention to the new posts since. I put some washed yeast in the fridge last night, so its about 12 hours ahead of the starter and its about half cleared. I'm sure its gonna be fine by...

Need some advice. I got a starter going yesterday and plan on brewing tonight. I was gonna pitch the whole thing (2L) but it smells really sour. So i figured i'd decant. I put the starter in the fridge this morning and its clearing up but very slowly. I really dont think it will clear up enough...

I see signs of activity in the morning so i guess it worked out fine. Will be careful and try to weight the DME rather then use cups next time.

Well, i've been reading this thread all night, finally got to the end and see that its still active so i'll ask this question here (https://www.homebrewtalk.com/f39/made-my-1st-starter-gravity-off-charts-234355/) How come the gravity of my starter ended up at 1.060? Is that going to stress out...

-Just a few hours in, not worried about fermentation just confused by the gravity. So i had some 4 month old washed yeast and decided i'd give it a shot by making my 1st Yeast starter and use it for an Amber Ale (which is what i made with the yeast originally). I had 32oz jar, decanted and...

Ok, so just wanna go over it again to make sure i got this right. I wont be making a starter this time, so i'm going with the repitching slurry option. I will wash/rinse the slurry with cool boiled water. Save a jar in the fridge for 3 hours. Lets say i will have a 16oz (460ml) jar that...

Yeah. But how much to i pitch? What is slurry (there are 2 opposing answers in this thread).

Well, i really can't do a stater because i dont have any DME lying around. I kind of didn't want to order it because i have never done one (this will only be my 3rd batch) and i didn't feel comfortable considering i will be doing a few other new things this time i haven't done either. So i...

I'll read the article soon but wanted to follow up with a question. So you're saying Slurry is the white stuff at the bottom of the jar in your pic (I though that was pretty much all yeast at this point). If thats the case, you said its 2 weeks old, so you'd need 110ml of "slurry", now its a 16...

I was thinking that too but here is where i get throw off. None of the most important peaces of info in the calculator is the Harvest date. Not sure if its like that for everyone, but for me the default is set to 2 months ago. So it calculates the amount of "slurry" based on the harvest date...

I've read through about 20 threads and listened to a 2 hour podcast on the subject but i still dont have the answer to what i wanted to ask. I guess to put it simply the question is What is slurry? Or what does MrMalty consider to be slurry? When you have a jar of washed yeast in the fringe...