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I bought a $50 fridge from craigslist, top freezer, bottom ref. - Installed a 30 dollar inkbird 308 plug and play temp controller, drilled one hole for the inkbird temp probe + RTV siliconed around the wire. Took out all the shelving and installed some cut wood from home depot with bottom...

I've pitched single packets dry into 1.070-1.076 beers and never had any problems. Just pitched a pack into a 1.08 SMaSH beer today.. I probably should've pitched two but I don't think a couple more points will make a difference.

I've read the same thing you have, that 644 is a sacc. strain, not a true brett b. blend.. but I take that with a grain of salt and still use a dedicated 1 gal jug/ racking equipment. Just bottled my first gallon this morning so I have little experience so far, but the beer tasted amazing. I'm...

I have more than 5 gallons and plan on bottling 1/2-1 gallon. Wyeast's website says the yeast is good until 11% abv, I'm guessing it'll work , but take 2-3x as long to bottle carb. OG 1.096 FG: 1.01 This is my first beer over 10%. Some reassurance from someone who's been there/done that would...

I had the same thing happen on my first or second batch. Went to sleep and the airlock was doing its thing. Middle of the night I'm awaken by what sounded like a shotgun blast, it was the stopper/airlock blown out, huge mess. Your beer will be fine, when there's that much pressure trying to get...

Thought I'd chime in again to add that I was able to grow the yeast into a good amount of healthy cells, took about 5 to 6 days. The bad news, I did some digging and apparently franziskaner uses a lager strain for bottling. So, I dumped it. A little bit of wasted time and DME but good...

judging by the amount of yeast cells already clumping together in the bottom of the flask

I must've gotten lucky, at the rate it's growing I should only need to step it up once and I should have enough to pitch by Sat evening or Sun morning.

Yeah one 16.9oz bottle. I'd better get that starter started. I've just been letting them go for a day or two on the stir plate, sitting while I brew to settle, then decanting and pitching. There's usually a very thick slurry of yeast at the bottom giving off a lot of CO2 bubbles.. I know I'm...

I kept the slurry from a franziskaner hefe weissbier I had last night. Plan on trying to do a Belgian wit with it this weekend. Just wondering if I can use golden light DME or should I get wheat for the starter? I don't know if it matters or not.

You don't want all of the sugars to be fermentable. It's all about the balance. The dryer beers are usually mashed lower, under 150, to give a lower FG and a dry/crisp flavor. When you mash closer to 160 you end up with more body, non fermentables, and a higher FG. This is how I understand...

It's my understanding that efficiency will effect starting or original gravity, and mash temps will affect the amount of fermentable sugars vs non fermentable sugars/amount of body in your wort/beer.

Sounds like you had a lot of sugar in there.. I did a golden strong ale recently that was projected to hit 1.080 or so and I ended up 20 points lower at 1.060. My efficiency was low most likely because I didn't have my new mill set up properly. Also if you're doing a golden strong, you should...

yeah the mrmalty said 1.25L with 2 packs, roughly 375 billion cells. I only used one smack pack, my target OG is 1.051 or thereabouts. Grain bill is just over 10lbs. Noticed not too many cells clumped together on the bottom of the flask, but with the stir bar going, lots in suspension likely.

Brewing my first lager. Started a starter a day before, 1.5L w/stirplate. Wyeast 2124. I've had my starter at room temp (65-68F) for 10 hours. I plan on fermenting around 50F and have read to chill your starter to 47-48 and pitch into slightly warmer wort. I probably won't pitch for...

Hang tight Tim. I just did my first barleywine last weekend and it took about 36 hours to show any signs at all. Of course, I under pitched by about 1.5 liters, probably stressed the hell out of my yeast, but it's all good. Fermenting like crazy now.

Thanks for the info. Won't use the notty, but I might try the 1084.

I have two batches fermenting right now, one with wyeast 1084 and one with Nottingham. The pumpkin ale recipe calls for S04, but I'd like to try harvesting and rinsing/reusing either of these two. Also, if the Nottingham is reused from a cider/graff, would there be any apple flavor that...