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Did the survey earlier this week, I will be brewing a couple of beers for my wedding reception!!

In please!!

You should be ok just racking into the bucket should have stirred it sufficiently enough. When I bottled I never used to stir and didnt have any problems.

Depends, if its homebrew stuff I will hold it for first person because we are genuinely a trustworthy bunch. Anything else cash is king because you never know how flaky people will be and if they will actually come through

pm sent

1- You should be ok, the beer was probably done fermenting after two weeks and had a nice C02 blanket on top of it. 2-Do you have a way to purge the carboy with C02 before you rack to the secondary? 3-Belgians love hotter temps, I have fermented a Saison with the WLP656 at close to ninety...

You are fine!

Are you concerned that the package got too hot or that the fall damaged the yeast?

13571.75 third times a charm

Sorry looking at wrong page 13569

+5 cherry saison 12283.75

+1 I have also seen people use washers to give space between magnet and fan.

I was listening to the brewing network and they were discussing this. One of them mentioned just cold crashing in the keg and it prevents any oxidation whatsoever, I have been doing that ever since.

No yeast nutrient is completely different, it contains different minerals/amino acids/vitamins to help with yeast growth and health. Your DME is all the sugar that the starter will need.

Amen, and sometimes it seems like a good idea to leave it till tomorrow........worst idea ever.

Thats all that matters!!!:mug:

Your wyeast is about 75% vialbility, and your white labs is about the same. To figure out when the white labs yeast was packaged subtract four months off the best by date.

Gravity is actually really easy! If you dont like doing math there are plenty of free calculators online(http://www.brewersfriend.com/abv-calculator/) that make it so there is no math involved! Do you bottle? If so without gravity readings to know when fermentation is done you are going to run...

+1 on the not so fresh yeasties, forgot to mention that.

Yeah it all depends on how big/what kind of a beer you are making. For smaller beers (1.050) and below I dont usually make a starter and just warm the vial up/vent for a few hours and direct pitch into the wort. Anything bigger than that and you will probably want to make a starter of some...