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I have ~ 600cc of thick slurry, Mr. Malty calculates~ 10% viability. I plan to make a 1L starter, and wasn't sure whether to calculate amount of DME for the 1.6L total or just the initial starter wort.

Went to a brew store >2 hours away, bought Wyeast 3068. Did not notice that the mfg date was October 23, 2017 until I got home. Various software calculators indicate 0 viable cells. Does this mean there is no point in trying to do a starter with a step up?

I am making a 1.5 L starter for WLP 300 using wheat DME. I boiled water/DME/yeast nutrient for 20 min, cooled to 70 degrees and put in cleaned/sanitized magnetic and pitched one vial of yeast (best by October 7, 2015). After 16 hourson the stir plate, there are dark brown flecks circulating...

I brewed a Hefeweissen today, and overshot my final volume, so after pitching my starter (Wyeast 3068), I had over 6 gallons in my Big Mouth Bubbler. My prior experiences with this yeast (~12 batches) yielded very vigorous fermentation with significant krausen up the blow off tube. Anticipating...

I smacked my Wyeast 3068 before I checked my grain on hand, and I found out I only have 3 pounds of wheat. I was planning on a 5 gallon batch of EdWort's Heffe, but with no LHBS, that is out, so I am stuck with my current stock: 3 # Weyerman Bohemian wheat .5 pound Carapils 3# German Vienna...

First BIAB last night, a MW Heffeweissen. (Have done 10 extract batches and one partial mash) I have a 10 gallon Blichmann kettle, and the thermometer was off calibration by 12 degrees, so I ended up mashing for 60 mins at actual temp of 141. When I discovered the error using my thermometer...

Am brewing Midwest Irish Red Ale, and the instructions are to add LME after steeping grains, then bring to boil and add hops. This is different than my other beers that recommended bringing to a boil after steeping, remove from heat and add LME/DME. Any reason for the difference?

I recall a thread that discussed/illustrated using a 60 quart Igloo cooler for holding carboy to optimize temp control during primary. Can't find thread despite scrolling/search for an hour, so I am appealing for help. My basement is 64 degrees, and I want to brew a heffeweisen in low 70's to...

Belgian wit bier extract kit that I got final gravity of 1.016 after 3 weeks in primary. (OG 1.051) Used 5 oz priming sugar. Bottle conditioned for two weeks at 67 degrees, sampled, then moved to 72 degrees after minimal carb at initial sample. I did swirl each bottle to re-suspend yeast. Now 4...

On my 4th batch. This forum has been a GREAT resource!:mug:

Newbie brewer ( 3batches so far). Have box of new 16 ounce bottles. Do I need to clean before sanitizing, or can I just sanitize prior to bottling?