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I am using this yeast for the first time by brewing Northern Alt Bier recipe from Brewing Classic Styles. I plan to make a starter and want to make sure it is the right size to ferment the 1.048 wort properly. It is scheduled to ferment at 50 degrees for 4 weeks. According to yeastcalc, a 1.8L...

I'm not picky. Any of it looks good to me!

Just made a starter for a batch that I hoped to brew yesterday but it didn't work out. I already decanted it and put it in the fridge. My question is: if I brew next week, will my starter be good for another few days? Thanks in advance!

Congrats! I entered a Dunkelweizen and didn't come close to placing, but received plenty of good advice on improving it. Now to apply those tips...

Schlafly American Hefe. Great with my stir fry!

Thanks for the tips! I will decant off the starter wort and not worry about the nutrient.

1) do you account for the volume of the starter (1-2 L) in the final volume of the beer - so that you don't have too much wort? 2) if adding nutrient to the starter, is it not necessary to add more nutrient to the wort when boiling the full batch? Thanks in advance!

I have two recommendations: 1) buy a copy of the book Yeast by Chris White & Jamil Zainasheff. Pages 133-138 cover starters in great detail, but the entire book is well worth reading. 2) check out yeastcalc.com. I prefer it over MrMalty due to its greater detail.

+1 for the recommendation of yeastcalc.com! Great site! Plenty of excellent, relevant information and is very ease to use. Thanks!

I just harvested some 1056 from an APA that I bottled last week, and pitched it into a Robust Porter. It had some lag time due to low temps, but now it is going strong with a blow-off tube. The yeast is third generation. I am just starting to reuse yeast and agree that it is simple and...

Thanks for the advice. I have been brewing recipes from Brewing Classic Styles, yet when I put them into iBrewmaster, I have to tweak the numbers to get everything close to the percentages in the book. I have been doing full-boil. And I appreciate the tip on the hot break! A friend of mine that...

Have been brewing using extract with steeping grains for over a year now. Some success and some failures. Lately, I bought a new brew kettle and like it, but I am having trouble consistently reaching the target gravities. 1st brew - sweet stout. Boiled too long trying to reach hot break that I...

+1 on not using a secondary. Not worth it in my opinion and have yet to hear/read someone saying to do it. Also consider waiting another week to see if the flavors change. I use to try my beers after two weeks in the bottle (because I just couldn't wait any longer!) but have since waited until...

I feel for you, brewing brother. I have tossed two 5-gallon batches in the last year - a Dunkelweizen and an American Brown. Both completely undrinkable. The up side is learning valuable lessons from those mistakes. And have not thrown out another batch since. All that being said, I raise one...

Just noticed - the goal FG was 1.018, not 1.01 smiley face with shades.

Just made a sweet stout for the first time. I boiled off more wort than I meant to (plus there was a drip from the spigot on my new brew kettle). So my intended OG was 1.059, but ended up being 1.072. After fermenting for 11 days at 68 degrees, my last reading was 1.030 (goal was 1.018). For...

New Glarus Bock. Not bad! Went down easy with dinner.

Reply indeed!

Just brewed one. It is one of my favorite styles - a dark German wheat beer with banana and cloves. What's not to like? Seriously, making a decent home brewed version is the way to go. I just used the recipe from Brewing Classic Styles(extract), fermented at 62, and it was outstanding. As you...

Thanks for the tips! I have undershot my target OG before, then I always have extra DME on hand. And now I will always have bottled water around! I guess I'll wait and see how it turns out after two to three weeks before planning on any additions that you suggested - like vanilla, cocoa nibs...