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Is the consensus still to ferment at 60-63? I've got a starter going now of the oly-052. Omegas website says 65-72F...

Great, thanks for the confirmation.

Hey guys, When dealing with yeast, normally I'll make a larger starter then needed, pitch most of it and save a bit of yeast in a jar for the next batch, or I'll harvest it out of the carboy and save it in a jar for the next batch. For that "next batch" I'll always make a starter. This time...

That, too.

eelgerg - off topic but quick tip. You'll have better temp accuracy taping your thermocouple, insulated (on the outside) with bubblewrap or something similar to the carboy then having it sit in a cup of water a few feet away from your carboy.

Thanks guys, And never any strange off flavors from plastic?

Cool, what do you use to ferment in? (Since i'm still weighing options)

Hey all, I'm in the process of trying to find new fermentation vessels to replace my glass carboys. (Found a large crack during the last brew and don't want to deal with the dangers of glass anymore.) Harvesting yeast is one of my priorities. With my old glass carboys I've had decent...

Yes, even half the cake is an over pitch for a standard gravity 5gal batch. Almost any "regular" style can use 1968. I have used it for blondes, apa, ipa, iipa, porters, stouts. I prefer S-04/1968 over S-05 for most styles, just because of the extra residual sweetness. If you don't want...

The zombie dust clone (search for it in homebrewtalk, you'll find it) uses 1968 and is an excellent pale ale.

S-04 typically finishes high (as compared to other yeasts) when conditions are right. You stated you probably didn't aerate enough, and, in my opinion, you should be finishing off fermentation at a higher temp. This will help keep the yeast active, longer. I use S-04 all of the time, aerate...

I'm not a yeast expert, but I believe part of the reason behind making a starter is to show that the yeast is still alive and healthy, and also, to prepare the yeast for the upcoming "feast" of sugars. Again, I don't know all the details but it has something to do with getting the yeast in the...

Ok, in that case, go ahead and re-use. I re-use my dry yeast 4-5 times before dumping it. Follow mrmalty and yeastcalc to help you determine proper amounts.

If you only pitched one packet of S-05 into 5gal of 1.074 wort, I'd say its been stressed. I'm sure if you wanted you could re-use it and everything would be mostly fine, but those aren't ideal conditions. I would also not pitch straight onto the yeast cake. Follow the yeast washing...

Thanks. Probably do this the night before, right?

Hey everyone, Just wanted your thoughts. Brewing 11gal(finished product) of a 1.050 beer this Sunday. Mrmalty.com tells me I need about 385bil cells. The batch will be split into two carboys. I have 2 jars, with 3-4oz each of yeast slurry harvested 9/13/2014. Do you think the yeast...

I believe that it's more the exposure to alcohol, and other products of fermentation. If you pitch the right amount, yeast in a 1.080 beer shouldn't be working that much harder then yeast in a 1.060 beer, if you define "work" as the yeast eating sugar.

One other thing I'll add. I think your pitching rate will make a difference, too. For example, if you under pitch a beer with an OG of 1.070, that yeast will be stressed and I would not re-use. If you pitch the proper amount or slightly more, that yeast should be fine for several generations.

Same here.

I've never used ferm cap, but probably should...