The White Labs are in San Diego with anice tasting room.

I have now fermented three batches of 1.060 Scottish Ale with top cropped Whites 028. All of the fertmentations have been without problems. I discover that the thermometer I was using with the fermentor was indicating 5 deg low. So the beer was fermented at 60 F and not 55 F. Primary...

We brew in an open fermentor, and transfer to a carboy after the major fermenting activity has finished, this takes from 4 to 7 days. Usually there is still some activity. The beer is then kept in the carboy for another 3 weeks to finish fermenting before we lower the temperature and condition...

How much space should I leave in a carboy used as a secondary fermentor? Volumes never turn out just right to exactly fill a 5 or 6 gallon carboy. Do you just leave some space (2 or 3 quarts) or do you go out of your way to get it full to the neck. My beer stays in the secondary for 6 to 8...

I have a comment or two under another "Lagering Schedule" that may apply here. Basically, you decide what you want in the beer, plan the brewing and conditioning, then enjoy it. Learning is the fun part. Good beer is the bonus.

I have been convinced that secondary condition and lagering are worthwhile by bottling after I though that the fermentation was finished, and then going through 4 to 6 weeks at 40-45 F, followed by at least 3 weeks at near freezing temperatures. I would sample one of the bottled beers after...

Thanks for the information. Very helpful. You must be going something right if you get 8 repitches. I top cropped and needed to decant once to remove the beer and another time when i rinsed. I did not sanitize the lips of the fruit jars when I opened them after I had collected the yeast. I...

Also, pick a yeast that has a low attenuation character. You get this from either the White or Wyeast web site. If you are doing an all grain beer, mash at 158 F.

How long will it be viable kept in the frig?

Honey usually takes forever to ferment. It is made up from complex sugars. Good luck with it.

Thanks for the comments Head First. When you say you washed the yeast do you mean with water or with a mild acid solution? Also, how long do you keep it before you use it, e.g. repitch it? Thanks: Tom

The references for each of the formulias are buried in the information on the site. This usually followes the the user interface. Palmer provides a lot of the math. White most of the information on yeast. I would be more helpfull, but frankly I believe that I stumbled on it just looking...

I would appreciate anyones comments on what I am doing here: I am in the process of brewing a 1.060 sg Scottish ale. While I was at it, I though I would see if my yeast skills are any good, and try to top crop and repitch some yeast. I have been using Wyeast 1728 Scottish ale yeast, but for...

Welcome to the site and good luck with your brewing. The picture is my first Scottish Ale.

Jony: Welcome to the best set of brewing math available on the web. Nice intro and the best of luck with your furture batches.

Welcome Allan: We are looking forward to hearing the Irish cut on brewing.

Welcome to the best brewing site on the web. The best thing to with water is to leave it alone. (Double meaning intended)

Thanks QHB. I think that I finialy got to the same conclusion. That is the collection. When it becomes time to pitch it to a new wort, a starter is necessary to get the quanity of yeast needed for the new beer. At least thats the way it seems without actually tring it. Yes, brew smarter but...

The real question, for me at this point, seems to be: How much foam makes a 1/2 cup of slurry? And what is a reasonable cell density for that slurry? From what I have done so far; about one and onehalf pints of foam will get 1/2 cup of wet mud. I am guessing that will contain 1.5 B cells/ml...

Yes, but then you get to drink then. :) I have always found water chemistry wheather for brewing or something else, to be preverse. I have just gone down to the store and bough two 5 gallon bottles at times and added a few salts or what ever, as needed. I found that it was hard to taste...