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Thanks!

Thanks for the follow up. What temp did you use with the Classic? Brew on!

Let us know how it turns out. I've not read of any dry yeast that can replicate the White Lab WLP300 or Wyeast 3068

Most of my info is from HBT

How did the beer turn out?

Just clean up and brew on! That yeast is a beast.

I've used similar volumes in the past to directly pitch with slurry that is not as old, but this batch was harvested in December, so rather than throw it out, I thought I'd give it a try. If it flops, I've got an excuse to brew again:mug:

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.

I have the 240v version. I really like it.

What is the reasoning behind starting at SG of 1.010 for the initial starter step?

I am making a Bavarian Hefeweizen, & I haven’t found any dry yeast that has a decent track record for this style. I use dry yeast for all my other brews.

Thanks. My iPhone doesn’t support Flashplayer, which is needed for the first link, so I’ll have to wait till I get home and can check on my computer to do the calculations. Appreciate your help. I’ll post back and let you know how it turns out.

How much DME for a 1.010 wort? I have a stir plate, yeast nutrient, and a 1L & 2L flask.

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?

One word of caution re: longevity. The Wilserbag is not impervious to a determined Golden Retriever when you leave said bag with grain unattended in a bucket.....:(

I have a ferm chamber and keep it at 71 if I want the banana to predominate. Sometimes I am going for a little more clove and ferment it at 68. At either temp the vigor of the ferment is impressive. Largest blowoff tube you can find is in order.

I regularly brew hefeweizen at 71 and get a nice, but not over the top, banana component.

With that yeast strain, I always use a blowoff. Regardless of ferm temp (I use a ferm chamber with a controller) I get blow over to a gallon jug through a 1" diameter PVC tube. Have >40 batches behave like this:mug:

When I brewed this, it was VERY drinkable after 3 weeks. In fact the "carb check" at 10 days was pretty good, too!

You can dunk the bags up and down periodically, or leave one side of a bag clipped and stick a paddle/spoon in to stir the grain around.