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Ive reused yeast from previous batch but this is my first time trying to make harvested commercial yeast from bottles to grow. My question is: Im starting with a 2 cup starter at 1030 G. Is the next step to just add more wort into this starter or decant the yeast into another starter?


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Is it possible the barrel was previously lined with pitch? If so you might consider not using it. Pitch seals the wood and blocks the wood character from effectively aging the beer, as well as reducing porosity that contributes subtle oxidation and the development of microorganisms (all are primary reasons for barrel aging). Plus who want chunks of unknown ...


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What kinds of apples are you using? You could use additives to fix a batch but it's better to start out with a blend of apples good for making cider. Newtown Pippin makes a good single variety cider. My current batch on tap is a blend of Newtown Pippin, Black Twig, and royal gala. I split the batch and fermented it with two different yeasts. Half was ...


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No. It can take longer to ferment, but in general the slower colder fermentation will result in a better tasting cider. I have used a few cider yeasts that ferment at a hotter temperature and they tend to give a bit of a sulphur taste. Now even if I use that particular yeast, one the fermentation has started to roll, I drop the temperature down to the lowest ...


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Fermenting too low will typically not hurt except that the yeast may go dormant and be troublesome to rouse or you just may not get the flavor characteristics from the yeast (esters, et al more common in higher fermentation temperatures). In any case, it should not "ruin" it, but may not produce all the desired flavor profiles or may need to be brought up to ...


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So assuming you just started this and this isn't in a carbonation/bottling part of the process... No experience with your specific kit, but in general, a temperature drop like that won't ruin the fermentation. You just might need to kickstart it. If your kit gives you a time frame in which the airlock should start bubbling, I'd wait 2 days past that. If ...



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