Yeah I agree, in general dry yeast will cost less to buy than the price of freezing it (cost of a sterile vial plus glycerin). Also you can easily throw a few pack of dry yeast in the freezer as they are so you always have some ready for when you need them. In my case I didn't start freezing...

My rule of thumb at the moment is 5ml of flocculated yeast into a 0.5L starter (500ml of water and 50g of DME) to feed a 5 to 6L batch of beer. I did some research at the time on yeast cell concentration, propagation and grows ratio and also considering that in the 5ml of yeast at the start a...

It goes really smoothly, but after some time in the freezer the yest starter takes a bit longer than usual to properly develop. The last starter I made was with a vial that has been in my freezer for around a year, and it seems that the yeast was deeply asleep as it took a good 3 days for the...

Correct, in this instance I want to put 5ml of yeast into a tube that I'm going to top-up with 5ml of a 25% glycerine solution for freezing

Ok got it, in this case I should probably change my process to get rid of the trub then. I though that trub was only present when using grains, I didn't know it was the result of proteins break down. I guess I should decant my sanitised wort before pitching then. Thanks

Interesting, so it looks like I have a lot of dead yeast cells in there then. Do you expect that from a starter that fresh ? What's for sure is that those dead cells didn't come from the yeast I pitched into my starter because I pitched only 5ml, and there's something like 20ml of dead cells...

Hi Guys, I have been doing yeast starters for a while now, and I recently started banking yeast in the freezer requiring a further level of decanting. My process is as follow, make a starter, leave it on stir plate for 12h, leave it at room temp stir plate off for 12h, move it to the fridge for...

Actualy, after some more research, the brita filter does reduce alkalinity, but by trading calcium and magnisium for sodium via ion-exchange resins. So I don't think using it for brewing is a good idea in my case, because it might overshoot my sodium levels, and I'm not ready to inverst in test...

I have been doing some research about what my filtering jug actualy does to the water (Brita filter), but I'm not sure I fully understand the science. It seems to be composed of a few compounds that acheave different goals. Apprently it removes most of the chlorine and chloramine, but it is also...

About the Magnesium levels, it wasn't on my water report, but maybe something else on my report could give me an idea of the level ? Is there a link between Hardness, Alkalinity and the other ions ? My report lists Hardness : 345mgCaCO3/l and Alkalinity : 354mgHCO3/l, so I'm wondering what...

Ok, I will need to search for distilled/RO water around me and try to cut my tap water with it. Would you treat strike and sparge water in the same way ? Like for example cut it all at 50% and add acid and salts to the full amount and then split into 2 vessel ? A lot of different acids are...

Thanks all for your help. To answer the question about describing the "tannins" taste I'm feeling : Tart and bitter lingering finish. It doesn't feel like acidity, I'm actually thinking that my heavily dry hopped IPAs could use a bit more acidity to make them more juicy. Ok, point taken for...

Were you talking about this 3 part guide ? https://www.brewersfriend.com/2017/11/19/brewing-water-basics-part-1/ https://www.brewersfriend.com/2017/11/19/brewing-water-basics-part-2/ https://www.brewersfriend.com/2018/02/13/brewing-water-basics-putting-it-all-together/ I had a read through, and...

Hi All, I have been brewing casually for a year now, and I think it is now time for me to look into treating my water. Firstly, why do I want to treat my water ? I noticed that some tannins gets into the beer giving it a slight harshness. I noticed that in my IPAs but also in my darker beers...