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i say keep truckin. as soon as you get nervous or think you've got something wrong, chuck it and start over. but if it's all good then it's all good!

you got it shipped on ice but you don't know how it was treated before if was shipped to you... could have been sitting in a back room of a warehouse at 35c or something, who knows. like others have said, make a starter, both to get more yeast cells and to check the viability.

assuming you're talking about the yeast sediment in bottles and not kettle trub, for me it depends on the beer. yeast in high IBU beers tends to be a bit punchy on my palate, it is said some of the more astringent compounds (or just alpha acids in general) stick to the cell membranes, i dunno...

Yeah!!!! start the day as you mean to continue. in addition to what the others say, is the beer clear or hazy? it could be that everything is fine and it just needs some more time.

in the time it took me to type there were 3!

absolutely. gives a nice clean fermentation, great for a stout. for a bit more fruit-estery/malt-focused you can go with an english yeast, but you can't go wrong with 05, and it's easy to use.

it's also worth thinking about the low end, some yeasts are picky about dropping temperatures, the popular fullers 1968/002 strain comes to mind, or the dupont saison strain. a bit of a drop in temp after the initial warmth from active fermentation can send some of these yeasts to sleep, and...

leaving the beer and yeast open to so much air is not great practice, generally you want to get your yeast harvested and away from oxygen as quickly as is practical. a small head space in the top of a jar is one thing, and essentially unavoidable, but a whole 20L or whatever worth of ambient air...

i bet you it's 100% perfectly fine. a good pitch of healthy 1968 should have been well finished fermenting such a small beer in 4 days, and the high temp (27c) won't have done anything other than speed up diacetyl cleanup and maybe help attenuation a tiny bit. i always ramp this yeast strain up...

i think they sell you what they happen to have on the day, but i'm also not sure. i've only ever seen the XII in the shop but others i know have come away with the VI, but not a mixed pack.

yakult? i would bet the rye or wheat malt would, can't see why it wouldn't, lacto isn't specific to barley

it's really much easier to know the percentages if you work by weight, then percentage is g/100ml, as it is with oz and various spoons who knows how much that is... i make autoclaved agar solutions all the time and a little precipitation is not uncommon, but indeed that is quite a bit, if the...

loads of us who work in bio labs (like me) use those 50ml tubes for almost everything. love em. lab geeks call them 'falcon tubes' btw. i take home clean-ish used ones if they only held water or growth media. they are totally autoclave-able, and the ones with skirts are great as they stand up...

this is a useful bit of advice

it's tough to get yeast to restart in a half-fermented beer. if you are going to do that you will have better luck adding active yeast, dormant yeast generally will tend to remain dormant.

there's nothing inherently stressful about yeast grown at warm temps, i doubt most people grow their starters at fermentation temps, i sure don't, and they can be in the high 20's C and full of weird yeast-derived aromatics. anyways the standard lab temp for propagation of saccharomyces is 28-30...

perhaps a bigger concern is that the yeast packed up early. once it does it doesn't like to get going again as you know. how was the final gravity? on the other hand, this strain tends to go hell for leather and can be done in a few days, so perhaps it was largely finished before the temps got...

wyeast 3538 is corsendonk isn't it? bur indeed it can take a few days to get going from old/tired/not much yeast. good reason to work very cleanly at the beginning!

i'll just list my good and bad experiences here for what it's worth to anyone. i did one saison with the wyeast dupont strain (3724?) and the white labs brett brux together. i started at 24 deg c and ramped to 32. went 1.066 to 1.001 in a few days. tasted like kerosene! bottled headbut. chucked...

i'll just list my good and bad experiences here for what it's worth to anyone. i did one saison with the wyeast dupont strain (3724?) and the white labs brett brux together. i started at 24 deg c and ramped to 32. went 1.066 to 1.001 in a few days. tasted like kerosene! bottled headbut. chucked...