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Thanks for the advice. I poured as much of the clear liquid as I could off the top and pitched it. :mug:

1500ml starter. There is a fair amount of yeast at the bottom, just not as much as I am used to seeing from a White Labs starter.

I just got done brewing a 3gal saison but the yeast starter, doesn't look ready yet. The yeast is Wyeast 3711, sat on the stirplate for 36 hours, put it in the fridge about 6 hours ago and only looks 1/2 clear. Can I wait till tomorrow to pitch the yeast? :confused:

Wort is cloudy, should I be worried?

I'll be brewing a 3gal batch of this tomorrow, minus the peppercorns. Will substitute Maris Otter for Optic, cause that's what I have :)

Finally got around to taking a pic, this stuff is great!!!

Well, I checked the gravity after 2 days and no change. I decided maybe they needed a kick start so I boiled up 1lb of light brown sugar and added 10g of yeast nutrient. Of course it started fermenting and now today the SG is 1.034. I tasted it and it still tastes great. I'll check again in...

Pitched a fresh starter today, there is some activity in air lock not, about a bubble every 25 sec. Was my first time using a sir plate for the starter, there was almost twice the amount of yeast compared to what I normally end up with just swirling it. I'll give it a few days before checking...

So is it the yeast that causes the tartness or an ingredient? Sorry for the stupid questions, I'm still really new to this. Only brewed 4 batches so far, first two were failures due to not cooling down the wort enough before pitching yeast, 3rd turned out great, and the 4th one going now is I...

Right now I have a stout going in my wine fridge but I have a 3gal carboy I would like to put to use. I won't be able to control the temps, so it would have to be a beer that can ferment at 75-80° (room temp in my house) without creating off/nasty flavors. I can't do the swamp cooler thing...

Just ordered some fresh yeast. I'll make a starter and pitch that. Now I get to try out my new stir plate.

Well, after letting it warm back up to 75° over night there is now some activity in the air lock, a bubble every 60-90 sec. Still wondering if I should gently stir the bottom or add some sugar or just let it be for another week or two.

If this is as low as it gets I won't mind but I don't want to worry about bottle bombs. If warming it up doesn't help I'll throw in a 1/2lb of brown sugar, don't have and yeast and no lhbs. Should I gently stir up the yeast at the bottom or try not to disturb them?

Recipe: Dark Owl Sweet Stout Brewer: Asst Brewer: Style: Sweet Stout TYPE: All Grain Taste: (30.0) Recipe Specifications -------------------------- Boil Size: 6.52 gal Post Boil Volume: 5.98 gal Batch Size (fermenter): 5.00 gal Bottling Volume: 4.60 gal Estimated OG: 1.068 SG...

I brewed this on 12/22, took a hydro reading today (1/13) and it went from 1.064 to 1.038. I guess I have a stuck fermentation? I've had the temp set at 64°. Should I just set the temp to say 72° and it will start up again? I had made a few small changes to this recipe. I added a 1lb of...

I brewed this on 12/22, took a hydro reading today (1/13) and it went from 1.064 to 1.038. I guess I have a stuck fermentation? I've had the temp set at 64°. Should I just set the temp to say 72° and it will start up again? I had made a few small changes to this recipe. I added a 1lb of...

Just got mine today and tested it out. Wow, talk about fast shipping. Thanks Dan! :mug:

Thank you sir, much appreciated. :mug:

I use a 28 bottle Edgestar wine cooler as my fermentation chamber so I am limited to using a carboy that has a total measurement of 24" (including bung & airlock). Could someone that has a 6.5gal glass carboy please measure theirs as accurate as possible? Currently I use a 6.5gal ale pale but...

Thanks for the advice, I went with WLP005. Now I have to figure out want I want to do with the leftover WLP029 yeast in my fridge. I haven't washed it yet, should stay good for a few weeks right?