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I have the juju....used 5lbs of clover honey in the boil...and 9lbs of cherries hittiing it when fermentation slows down a little.

I brewed a Troegs Mad Elf Clone on saturday - 10 gallon batch. Although i only boiled down to 11 gallons, wasn't paying close enough attention, drinking homebrew will do that to you, but i guess i'll talk an extra gallon of beer. I made 2 starters of WLP500 that i washed from a dubbel i...

I used WLP 500 in a dubbel before and loved it! So much that I have 10 more gallons of dubbel fermenting right now that i brewed yesterday....used WLP 500 again

the hefe i did not use washed yeast....2 vials of WLP 380

I rehyrdrated some US-05 and pitched it about an hour ago. I rehydrated according to Palmers instructions. Hopefully this helps me out. My mash temp was 153. I was scared that maybe my digital thermometer was off but i tested it beside another digital and a non digital probe....they were...

so you think a beer that had an O.G. of 1.061 one week ago and is currently at 1.041 is going to finish itself out? I have never had it go this slow so that is why i am worrying

wortmonger - just pulled another sample to be certain....no bubbles holding up the hydrometer... i am getting the US-05 ready now...from what i read my process is I have a glass measuring cup on the stove boiling water. I will then cool it in the same container down to about 80...put the...

I am all grain ....and i did add yeast nutrient into the last 15 min of my boil. Temp has not changed in my basement though. I live in PA and the furnace has turned on for the winter and i keep my basement set at 67-70...so maybe it will hit 65 at the lowest....but I don't think that is going...

Beautiful...10 gallons so I assume 2 packs....thanks for the advise and explanation

I apologize...they do have dry yeast...I was assuming US-05 was something else.... Can I ask why you suggest that yeast? I am asking to educate myself...not to question your judgment...thanks for the help

My shop only carries white labs yeast

Help...please..anyone have success pitching new yeast a week layer into a stuck fermentation?

So a week later should my wort still be aerated enough to ferment out with new yeast?

Also...using a hydrometer...not a refractometer

I made a 1600 ml starter with much more than a tablespoon of slurry. Not sure why it crapped out....but....I made 10 gallons if a hefe the same day.....used the same procedure....with the hefe I used 2 vials of white labs and it fermented out perfectly already

Also...will pitching fresh yeast a week later have flavor effects on the beer?

Yeast is wlp001 California ale yeast...temp is 68-70 degrees in my basement... If the safest thing is buying fresh yeast I will do it tomorrow....I just don't want to run to the store and buy it if I won't get good results from it. This is making me think against reusing yeast all together

I just checked my APA. My O.g was 1.061....a week later i'm at 1.041... This is one of my first attempts at using washed yeast.. I made a starter and everything looked good...but the only thing I can't think of is I under pitched. At this point can I goto the brew store tomorrow to buy a...

I just checked my thermometer in 172 degree water vs another digital thermometer and one standard probe (non digital) thermometer. All were within 1 degree of each other....so that is not an issue

I used a digital Taylor with the probe on a 3ft cord...I keep it in my starters while boiling to sanitize it and it is usually only 1-2 degrees off...I understand what your saying but I don't think that is a problem. Best case scenario is that I am paranoid and have no problem! I just...