Recent content by Aristotle

Woah, big batches there. I agree though: there's lots of guesswork going on. I mean, the differences between sites in the growth rate estimates is huge, and the differences of using a stir plate or no stir plate, etc. That's why I always overestimate. If I'm aiming to hit, say, 1m...

Thanks Foxbat. That starter calculator site is ace. Much better than the one I've been using! Two-step starter it is...

Hi all. I'll soon be brewing a very big imperial stout, so I'll need a lot of yeast, and I intend to get it from a single vial of white labs (wlp007). To get the required number of cells, I could either do a 3.5L starter in one go, or I could do a two-step starter, of about 1.8L each time. It...

I would agree with Sadfield that you may as well start with AG. I did one kit before I went to AG, and I don't think I learnt a great deal from it. There's no substitute for learning from doing the real thing. Also, the kit I used was Young's American IPA. The beer was pretty terrible if I'm...

Thanks for all the replies. I turned the temp up to 20 yesterday, and already this morning there's some signs of activity. Looks like it's back on track! I think maybe I had it a little too cool for this yeast strain.

I thought that too. But the way it fermented so quickly to begin with seems to suggest otherwise. I've given it a swirl and cranked the temp up a couple of degrees. I'll see how it goes.

Yeah, I've got temp control. It's been between 17.5 and 18.5 throughout.

I know there are lots of existing threads on stuck fermentations, but I couldn't find one that seems to fit my specific circumstances. My problem is this: I'm brewing an East Coast style IPA, with OG 1053, using Omega DIPA yeast. I made a 2-step starter to make absolutely sure I had enough...