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My next lager is going to use a liquid yeast so I might do the same.... Maybe keep a big jar or the trub and pitch it into my next one.

I think the yeast manufacturers are a wee bit culpable for the confusion here tbh. Almost every yeast pack you ever see, dry or liquid (and I concede there's not room on them for loads of info) would have you believe that for a 23 litre batch of whatever you are brewing, you are pretty much good...

Pragmatism in this case will result in my best endeavours at a 2 litre starter then in it goes! Cheers for the more scientific outlook though 👍

I dont recall ever getting bad results off of liquid yeast, but looking at the calculator on this site, its telling me for a lager, with a 100bn cell sachet manufactured today, I need 427bn cells. Its telling me that a 1 litre starter, then stepped up into a 2 litre starter STILL isn't enough...

I have a question about starters which I guess can fit in here..... If I dont have the needful to fit a 2 litre starter in (I dont have a decent flask that size) Do I get the same cell growth from pitching the yeast into a 1 litre started, letting it ferment out, then pitching the settled yeast...

I've only ever used it once, it was stuck on my boiler like **** on a blanket 😂

Ok. Had assumed there was going to be 2 or 3 locations appearing in those TBC slots on the website.

Not for drop off locations it doesn't. They still show as TBC

Still no information on where the drop off locations will be. Anyone who has entered before able to shed any light on where they might be?

Homebrewing is a very fortunate community in that we are well served by some genuinely good companies and people who really make the effort. I had cause to email GEB with a problem this afternoon. Someone was on the phone about 10 minutes after I sent it and had resolved the matter. Perhaps...

It doesn't matter what the govt say tbh. WAY too many people have utterly **** sick pay from their employers and as such, the vast majority won't be staying in the house unless they are so ill that they feel incapable of working. In many ways, we have learned nothing.

I think with post covid problems.... Theres a bit of a frog boiling thing going on. We all predicted massove issues post covid, but we probably expected them to manifest themselves in one big bang. The reality is they haven't. They have crept in. I was thinking the other day my life is...

If you bottle condition then some yeast sediment is unavoidable because you are seeding a ferment in the bottle. If you really don't want any you have force carb and bottle from keg.

You would be subject to Amazon customer care in the event it didn't show up or anything anyway, and despite them being an utterly horrific institution, I can honestly say they have always been quite good at rectifying issues in the past for me

I use a digiboil 35 litre, made by Kegland

Greg Hughes brother. Dortmunder Export to be more specific

The quest for perfect lager continues..... I am going back to basics in some ways (following a GH recipe) and more extravagant in others (going to liquid yeast). I am going to nail lager down come hell or high water.

Yeah I think I'd be up for it, depending on whether or not I can order crushed grain. I dont have a mill, and tbh don't really intend to do business that way, but for maybe one or two orders a year I'd certainly take a sack of crushed grain.

I do BIAB in a 35 litre digiboil. My general volumes are 25 litre mash, followed by a 10 litre dunk sparge. I top the boiler up to 30-31 litres which is about where I'm comfortable having it. Sometimes a litre of two of sparge liquor will get chucked, all depends on levels of grain absorption...

Yeah... I am wondering if maybe I am a bit conservative with the temperature. I use the digiboil probe and a seperate one at the top but could feasibly both be a bit out. Maybe I just need to be a bit braver and mash a bit higher, iv just always been a bit wary of going much above 65, and was...