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Good point, I think I should move forward using it as a vinegar. I ordered some PH strips to find out how acidic it is.

Photos from 9 month mark.

After a few tastes, it's smooth, light, and very sour. My wife happens to enjoy sour beers so maybe it's salvageable. I'm considering bottling it though it has a bit of a slimy type of texture in the mouth. Should be worried? I'll upload some photos from around the 9 month mark. Probably around...

Alright thanks, I'll give it a taste if there's no harm in it. I'll let y'all know if I end up on the toilet after.

I fermented two gallons of store bought organic apple juice over two years ago. After several months I unintentionally let the airlocks go dry. At the time I figured it was ruined but I went ahead and left them to figure out at a later time. Now two years later to my surprise it doesn't smell...

Thanks for the good information. Yeah, it must have been glitching as COLObrewer stated. It sure gives me more confidence in doing a double bock now that I know I wont need a 10 litter starter. btw there are two threads asking the exact same thing. This was my first thread/post on this forum...

Good information Osagedr, thanks for the reply. I was not aware dry yeast packets had more cells in them. Yes I suppose I do have a negative impression of dry yeast.

Wouldn't I still need a large batch of yeast starter regardless of the strain and its tolerance to high alcohol? I've been told before that its possible to have too many fermentables and I am guessing too much for the yeast to properly multiply and take off fast enough if the starter is too...

I've never thought about pitching dry yeast. Wouldn't I still be running into the same problem though; too little yeast to start off with? Two packets of dry yeast has the same number of yeast as two packets of liquid yeast right? The only difference I see is one is cheaper, and perhaps not as...

Simple answer, yes there can be a taste different between all grain and using pure extracts but in almost all cases is very difficult to be able to tell any hint of a difference. The main thing that can be effected is the texture and color of the beer. For the most part mini-mashes solve the...

I'm trying to even think what I could store 10 litters of yeast in. The porter is starting to look like a better option.

According to the yeast calculator, I would need six times the packet for the double bock (600 billion cells). Would it be hard to step up to enough yeast cells with only one packet?

So I need help deciding on how much yeast I need for my next batch of beer. I am thinking either an imperial porter or double bock, both of which have high starting gravity and ABV. A yeast starter calculator (off mrmalty) said no less than two packets of yeast to make a starter of 10 liters...

So I need help deciding on how much yeast I need for my next batch of beer. I am thinking either an imperial porter or double bock, both of which have high starting gravity and ABV. A yeast starter calculator (http://www.mrmalty.com) said no less than two packets of yeast to make a starter of 10...