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I think the dry hopping is only issue if you pitch onto a whole or half of yeast cake. I have used 4 heaped (as heaped as yeast slurry can get) table spoons of slurry and pitched that directly to the wort many times and it has worked fine. The point being that whatever hops is in 4 table...

If they do use a different yeast to condition the beer then that is the yeast you will harvest. So while Didinho makes valid points, you won't be able to create a clone as your yeast is different. There is a small chance that some of the original yeast will still be in the bottle - but I...

I have done two batches where I split it into 2 fermenters and used S04 and S05 - one was an american amber ale, the other an american brown ale - there was a slight difference in the hops (the s04 subdues it) and sweetness (s04 attenuated less). However I am not sure i would have picked them...

Puts my split batch with WLP001 and WLP 530 in perspective - the 001 has dropped noticeably clearer, but what you got going here is fascinating.

If fermentation hasn't begun - do that again, but times three. Seriously.

As you can see from the responses, what you have done is not advisable or ideal but you will be fine. I think the WLP yeasts are robust enough to handle 80F. I don't know if its too late, but I think the only thing you can do now to improve the fermentation (if fermentation hasn't begun) is...

Right. I hear you loud and clear SIR! I actually didn't think it was possible so will revert back to that thinking...

Hi I may not be following forum rules/etiquette (so let me know if i am not)...but this appears in one of the HBT articles Is this possible? Are my bottle conditioned beers that have been in the fridge for six months at risk of this too?

have you aerated properly? Stirring isn't enough, you need to give it a very, veerrrry, good shake.

As far as I know LL Bean is spot on with all his advice. I have also read that washing the yeast with water damages yeast cells, so its better just to repitch that slurry (the peanut butter). Its worked for me fine quite a few times.

Now that this is settled ;) How do you add the oxygen if you don't have a pump? Can you aerate the additions using the forearm, bicep and hip method (also known as shaking the bageezos out of it).

Thanks for all the comments This ... sounds like the most logical approach to me and I might go this route. The strange thing is that White Labs don't suggest this approach, but rather adding wort during fermentation.

My brother in law brought me a vial on WLP 099 and I want to try make a very high ABV beer with it. Will the following approach work: Step one - make 20L SG 1.060 (or thereabouts) add the vial, aerate per normal and allow the fermentation to start. Once fermentation starts, after a few...

Check your temp, the 550 gets close to terminal gravity quite quickly. I would raise the temp and leave it be for another 10 days.

I can't find an answer to this on the web; perhaps I am using the wrong search terms. I am thinking about making beer for the express purpose of distilling it. So all I am after is getting the alcohol as quickly as possible so the fermenter can be emptied and used again. For example...

I have little experience here, but what I understand is a yeast strain can or can't handle a certain alcohol level - it doesn't matter how much you pitch. I think something like WLP 530 is a better bet http://www.whitelabs.com/yeast/wlp530-abbey-ale-yeast

There was still nothing happening with mine on Wednesday and I was about to give up on it and add some champagne yeast. I decided to give the fermenter another shake on Wednesday (I pitched Saturday) and clearly I didn't do enough of that to start - it was creating a massive mess by Thursday...

Thanks, I will see where it gets to. I am hoping for about 14% ABV, with the plan to age it for a very long time. If the WLP 530 gets me there, and there is a good chance it will, then I won't use the champagne yeast.

How do you pitch the champagne yeast into the fermented(ing) beer and get enough oxygen for the champagne yeast without causing oxidation? If I make a starter with the yeast, pour it into the secondary fermenter than transfer from primary on top of that will that do the job?

Thanks for this. Good point, but I went a bit crazy and added too much sugar and honey so am concerned it will be too sweet if i don't. I will see how it goes and remember your experience.