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THirsty Boy, I agree, there are too many variables affecting yeast health and viability that can simply be overcome by planning ahead to make a yeast starter. I always use liquid yeast, therefore a yeast starter is mandatory IMHO, which means I can always be confident knowing its active and...

This is why you can remove the guess work and hope by preparing an "ACTIVE" starter prior to brew day. its really that simple, no stress, no worry, no hope it ok???? I know what the instructions say, but you can never substitute the assurance from pitching an "ACTIVE"starter, I've had smack...

Yes I did a "Smoked Porter" as well yesterday, 30L Batch size 3.0kg Smoked Malt 2.7kg JW Dark Munich 300g Cara Aroma 400g Pale choc 300g Amber Malt 300g Brown Malt 100g Black Malt 100g Carafa II 300g Flaked Barley 20g Challenger (7.9%)FWH 13.0 IBU 30g Fuggles (3.9%)...

I'd give it another day, 300 ml is probably a little on the high side for the dregs of 2 stubbies so it may take just a bit longer. I usually add 100ml of well shaken starter wort to 1 or 2 stubbie dregs and activity is evident in 1-2 days then I step up. Just give it a bit longer and give it...

Alot of the hoping and guess work is removed if you kmow you are pitching an 'active" starter. I always use liquid yeasts and all I can say is regardless of whether its an "activator' or "propagator" pack I can't remember a Wyeast pack swelling within 3 hours, best to get your yeast ready...

Also a small addition of some choc or pale choc malt for colour as well will help. BB

A case for 'Nasal Delivery" technology maybe" :lol: :ph34r: BB

I don't know what tha AAU% of the hops you have used is, but for that amount of extract (4.5kg) and assuming an % rate 0f 10% POR and 11.9% NS you may have "aprox" 35 IBU according to my Promash figures. Cheers, BB

Activator packs are designed to be pitched into a standard 23L batch, smacking the pack just releases the nutrients to get the yeast up and firing so you are pitching an active starter. You don't have to smack the wyeast pack if you intend to split it. Just make starters to build the cell...

Is it an ''Activator" pack or a "Propagator" pack ? BB

Agree with Ross's comments, but would also add that if you split a Wyeast pack and make starters and for whatever reason your not ready to brew simply put it in the fridge then take it out brew day. I always prepare a yeast at least 5-6 days before brew day, even if I'm not certain which day...

I used it a few times and found it to be neutral almost to the extreme. The wyeast blurb suggests it has a malt emphasis which I just haven't found, its definitely very dry and crisp similar to US O5 which is why I wouldn't use it again, not that it makes bad beer it just leaves me wondering...

Some hops can give a really grassy flavour with dry hopping that works fine with say English Bitters or APA's, but doesn't work well at all in lagers or pilsners where any kind of rough or raw flavours really mess with the palate. I have found that flame out additions don't tend to do this...

Yes. Cheers. BB

My experience with 1335 is that its extremely "neutral" and wouldn't curtail any hop character. If the hop aroma is low I would be looking to varify any questions about hops used first, as Dr Smurto said if they were NZ Styrians then expect "zero' aroma. BB

What regulator are you using with your spiral burners because I cant believe it would take that long to heat up! :o, . I swapped my Nasa (turkey burner) for the Italian and with a med pressure reg its absolutely awesome! I never run it flat out, its much faster than the Nasa and "flat out"...

I resigned myself to the fact a couple of years ago that with my BC I will have to crush twice, with the first run at a wider gap setting to stop the inevitable free spinning roller problem which happens regardless of how clean the rollers are. I bought a MM last year when our $ was up around...

Definitely agree with Adamt & TD. Freshness is a major key, but also I dare say POR requires some skill on behalf of the brewer. Its about mastering the art of subtlety, you cant throw it around like an APA its rather unforgiving. Having said that. I have used POR well over 20IBU's and late...

Its a deal! Keen to sample anything you have :icon_drool2: I have some other beer to throw at you as well. BB

What % of Munich II would you be lloking at tazman1967 ? BB