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How about this $10 microscope with 1000x magnification using an iPhone 5? http://availabletechnologies.pnnl.gov/technology.asp?id=393


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Brett has very low flocculation, so unlike a Sacc. starter, where you can only pitch the concentrated sediment of flocculated yeast, with Brett you'll need to pitch the "bottom half" of the starter volume to make sure you get most of the yeast. While you could just pitch the whole volume, since brett needs larger, lager-sized starters, you want to decant at ...


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You did no harm by adding all that yeast, but it very likely was unnecessary. The 11 gram yeast pack by itself would have been sufficient. The 7 gram would not. It's pretty hard to predict FG accurately unless you've made a recipe several times. If I was to shoot in the dark, I'd guess you'll finish in the mid 20s. But that's only a guess.


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The answer from White Labs is kinda misleading. There really aren't discreet phases like that. The Crabtree Effect saya that in the presence of a >.05% glucose solution, fermentation will begin immediately. Carapils does have fermentable sugars,although not to as great a degree as other malts. You could use carapils for a starter, although it may not be ...


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After further thought, I suppose the yeast would require "fermentable" sugars to power the growth phase so a highly dextrinous wort wouldn't work.


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It can be for a few reasons: 1. Underpitching (not enough yeast), 2. Insufficient wort aeration before pitching, 3. Cold shock, 4. Old yeast that you bought in a store -- well the last one is actually underpitching again. What to do: 1. Make a good 1.5-2 l starter, start it 2-4 days before the brew day, 2. Aerate wort well, not just swirl it in a fermenter ...


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Turns out that, at least in my case, freezing the dry yeast is actually a bad idea. I made an experiment last night and I put two sachets of ICV D-47 in the freezer and two sachets in the fridge. This morning I took both of them out and let them warm up in the room. I used the same activating mixture I've always used (some must + some nutrients) and split ...


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Here I'll list potential issues and give my assessment of whether they are real (based on 1.5 l starter made of pale malt or light DME, and 20 l batch). Body/ABV will change because of potential dilution. Not really: say, the starter is made to be of 1.040 OG. The average beer is 1.050 AG. The dilution is negligible. IBU will change because of dilution. ...


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We usually toss the entire starter in our batches of beer and we haven't noticed any detectable off flavors from doing so. It's probably better to decant but I haven't noticed any difference.


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You're going to have to take a gravity reading in order to determine whether or not fermentation has completed. It clearly did ferment given your description of events, but now it becomes a question of how much, and whether or not it has completed. I suspect you may have under-pitched despite using a yeast starter, which would cause an extended ...



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