Verry little!

Does your homebrew shop give you hops with 'tested' AA% or an approximation? Sometimes the hops you buy aren't the exact alpha acid content that the cultivar or strain should have, meanwhile the calculators on the recipe builder take an average content, I know I personally always re-enter the...

Well I did aerate at approximately 24 hrs in for like 5 minutes, it really has pushed the fermentation into high gear! I'm not too worried about oxydation at this point. We will know later, much much later.

I'm already 24 hrs post-pitching and the yeast has started doing its job. I do aerate like crazy before entering the carboy though. Until when can I aerate without risking oxydizing the beer?

I've read in a few places that it was preferable to aerate a high gravity beer some time after pitching the yeast. In order for fermentation to be a bit more vigorous and help the yeast work through all that sugar. Do you do it? If so, how & when? What constitutes 'high gravity' enough to...

I was pretty careful on the sanitary part of things and the yeast seems to have done a great job with the starter, colonized the whole thing and formed a nice thick krausen. Active fermentation lasted a good 3/4 days. Sure the lag phase was a bit longer and it probably stressed the yeast a...

I have read accounts of that, filtering then adding a different bottling yeast. Not sure how frequent a practice it is. It's not a Belgian beer per se, it's La Fin du Monde by Unibroue, Canadian. I'll probably have a little taste of the starter and it'll give me a hint, if it's not close to the...

I harvested some yeast from the bottom of a bottle of commercial brewed beer. Think of a Belgian trippel and you'll be in the right area, strong ABV (9%) and fruity esters and all. Yet a dry-ish finish for this kind of beer. It's been growing (reproducing, I should say) in a 500ml starter for...

Thanks for the tip, I would not have thought of that. I also realized that the thermometer in the room was faulty, so I've since then purchased a new one and upped the temperature by 2-3C. It might carbonate on its own without all the fuss. So waiting is the name of the game for the time being.

I've used one pill per 340ml bottle with previous batches and have achieved a great level of carbonation. Granted the bigger 660ml bottle has a different shape and might require a bit more, but what makes me think it's not lack of sugars is that there's absolutely no carbonation, if there was...

Did you activate the yeast in lukewarm sterile water (105F) before bitching or just sprinkled in the wort? I tend to think if you did the former probably more cells were shocked and died than the latter, yeast does not appreciate sudden drastic changes in temperature. Safale-05 data sheet...

Seriously? it said 1 for 340 ml and 2 for 660 ml...

yeah, long time, I wanted the beer to look really clear. I used 660 ml bottle with regular metal hybrid caps. I leave in the primary until I witness evidence of floculation and little bubbling then switch to secondary for dry hopping or conditioning. I'm also worried about oxydation, for...

Howdy, first post here. I got back into brewing a couple of months ago, used to do the brew in a bag kits maybe 10 yrs ago, didn't like the results, so I quit. Got back into the game with a bit more knowledge, now brewing either all grain or partial mash. Loving every minute of it. Anyhow...