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What do folks use for storing their liquid yeast? I'm using 15ml centrifuge tubes at the moment but filling these with yeast slurry only gives 2-5ml of yeast once everything's settled. It's too much faff to grow a pitchable yeast size from this every time I brew so I'm thinking of other...

You might find your stirrer bar gets stuck. If you want to circulate the hops more, you could force some CO2 up through the wort from the bottom tap (as suggested by the Verdant head brewer here... ). I don't know if that would lift the hops out of the collection jar though.

I think re-circulation wont add much benefit but at the same time could increase risk of oxidation and infection (more equipment to sanitise). In a yeast starter you want to get lots of oxygen in and to maximise the sugar conversion to get more yeast. The wort from the yeast starter isn't...

Yeah I would leave it for 2 weeks. There's more going on than just bubbling off CO2 and leaving it longer gives the yeast time to finish and clean up. You don't need to rush to get it in bottles (unless you want to drink it quicker of course!).

I use these: https://www.welduk.com/product/regulator-disposable-oxygen-cylinder/?gclid=EAIaIQobChMImpHugvrW6wIVTed3Ch01_Ad0EAQYASABEgLE5PD_BwE https://www.welduk.com/product/oxyturbo-480300-oxygen-gas-cylinder/ https://www.themaltmiller.co.uk/product/diffusion-stone-0-2-micron/ through...

Give it a couple of days and check the gravity again. If it's still at 1010 then go ahead and bottle. The bubbling is probably just CO2 dropping out of solution rather than fermentation but best to check if you are planning to package in bottles.

Cloudwater did a beer a few years ago (DIPA v4 and v5) where the only difference was the hop additions. v4 was during fermentation and v5 the more traditional dry hop at the end. Both beers were excellent but there was a clear difference between the two. For me, the v4 (during fermentation...

I agree with what has been said above, try and get your wort in the boiler asap and get the heat on. I currently heat all my sparge water in the house electric kettle plus pans on the stove then transfer to an (insulated) plastic fermenting bucket and lauter from that. I've been thinking...

Thanks for the replies. I'm not expecting great tasting beer after 4 days :laugh8: . I've tasted plenty of worts over the years and generally find that by the end of fermentation, it tastes like beer just rough on the edges and needing more time. This 4 day old wort tastes nothing like beer...

I would give it a few more days just to finish off fermenting. 10 days of dry hop isn't OTT but personally I wouldn't want to go further than that so would cold crash then and transfer straight to keg to finish off. If you are bottling then I would still cold crash but transfer to secondary...

Hi all. I'm back to brewing after a 2 year hiatus! Brewed the Red Brick Rye from MM on Sunday. I want to dry hop just before the primary fermentation ends so took a sample this evening to check on progress. Surprisingly (given that the fermentation looked slow from the airlock bubbles) it's...

I have an SS Brew Bucket which I really like. The only downside is it has a crappy one piece tap that cannot be cleaned inside (when I dismantle my 3 piece taps it always surprises me how much wort finds its way behind the ball!). I have had a few bad batches that I'm putting down to the tap so...

I love the idea! Healthy drinking :smile:

Nice idea Mattrick. But, all my grains are fresh (purchased pre-crushed from MM and used within the week). I would be happy to send a bottle to anyone with experience in this area! I'm not giving up on this but am running out of ideas what to try next. I think I'll try brewing without...

Sorry forgot to add, for this brew pitching temp was 22C. Not as low as I'd like but not excessive. I do get some over attenuation, (this brew ended at 1.010) but never had a gusher. My hops are always fresh. Casacade in this case. Thx.

OK, follow up ... I brewed another SNPA and guess what ... rotten stale off flavour again. Great after 2 weeks, detectable after 3 and by 4 it'll be down the drain. I tried to eliminate all possible issues this time. - Brand new thermos mash tun - to maintain temperature and so I can mash...

Hi. Is there any advantage in stepping yeast starters up slowly rather than in one step so long as the cell count is the same? I collected some (WLP830 Hefe iv) yeast slurry into sterile 10ml vials 2 weeks ago. I don't really have time to do a 2 step so was hoping to make a single 1.7L...

Personally, I dont think you would. I know the distinctive clean crisp taste you are after which you get in Czech pilsners. I love it! By all means try it with an ale yeast, many do, you'll still get great beer but not quite the real thing. And +1 to myquls comment, "brew in winter". Then you...

It's a pity you don't have temperature control. WLP802 yeast is the same strain this brewery uses (I believe) but is a lager yeast so needs to ferment at low temps. If you have to ferment at ale temperatures then pick a clean yeast with low esters e.g. US05. There's this as well which...

I expect the kegs are aluminium. Star San should be ok but don't leave it soaking. Oxiclean would also be ok (again without prolonged soaking). Heat sanitisation would be good as well. You should definately not use bleach on metals.