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not trying to wind up or extract the urine so goodnight all...

Coalmi ner - correct Kadmium - trying (and failing ?) to do a joke / pun on amber nectar. Really think vit c part of this thread has been debated to death. for my next brew (next monday) I shall make 2 identical starters and add vit C to one of them, then observe / photograph progress....

Kadmium - I agree to disagree with you - lol - the manufacturer is not always 100 % truthful - I am just coming from years of doing something that works for me - tell you what - fly over here when it is safe to do so and I let you taste my beer - eg tonights beer was brewed just 3 weeks ago and...

Preparing Dry Yeast (copied from John Palmer How to Brew) Dry yeast should be re-hydrated in water before pitching. Often the concentration of sugars in wort is high enough that the yeast can not draw enough water across the cell membranes to restart their metabolism. For best results...

I am not a scientist. I read somewhere that yeasts like slightly acid conditions. And an expert on sourdough said on youtube that he gets better starters when he adds a little vitamin C to his organic flour bottled water "starter starter".......think about it.

I observe my starter, and I observe the fermentation progress. So far no observable difference / problems. I am pitching 15 gm yeast to 22 litres of wort. So I am not saving money but slight overpitching works for my brews normally 3.6% to 4.1 %. At kitchen temperature in a skinflints house at...

Mark great post. The wort is acidic and adding dry yeast to it is fine. Therefore adding yeast to an acidic nutrient rich 200 ml bottled water starter in a clingfilmed 500 ml jar is fine, surely. So far I have not mentioned that I get a 1 to 2 inch head on the starter in 60 to 90 minutes, then...

Guys, why are you making starters with dry yeast? To ensure that the yeast is viable before adding it - I had a dead sachet once......

mY yeast is in original packaging and after taking out 15 gm for a 22 litre brew ( money no objective) I squeeze out the air, fold the pack down and selotape it up then back in the fridge. Brewlizard - I also make my own sourdough bread, xmas puddings, marmalade and damson jam. The point I am...

I feel I am wandering into outlaw country. I keep it simple. By "re-hydrating" I prove the yeast is "alive" [I use the bulk pack of SO4, kept in fridge] . Because 40 years ago I made up a kit, sprinkled on the dried yeast sachet and nothing happened. GOOD MORNING AUSTRALASIA !!!!!!!!!!!!

Youre 75 so doing something right I drink too much beer (70 units a week) am overweight (5 foot 11 95 kilos ) grow my own tomatoes peppers chillis carrots onions potatoes and binge on salted peanuts................. 50 minute walk every morning....

I buy pure vitamin C powder in 1 kg packs. If I get any hint of cold like symptoms I take 10 gm (10,000 mg) daily. Always have done. Can't prove its efficacy without having a spare me not taking vitamin C. I am 75 years old but not a health fanatic. This morning's pulse oximeter readings were...

Forgot to say - use bottled water for the starter - chlorine and chloramine in tap water inhibit yeast growth.

In water. All yeasts - including sourdough - like slightly acid conditions and vit C is acidic and anti-oxidant - and your beer won't catch a cold...........

I make a starter with safale 04 dry yeast - it only takes 2 hours (no stirring or agitating) before pitching. I add a tiny amount of vitamin C and yeast nutrient to the starter.

My beer is good - but not as nice as the best craft beers in UK. I constantly strive to improve - getting really full in the mouth hoppiness so far eludes me - just adding tons of hops at 10, 5, 3, 1 minutes doesn't achieve it.

Kadmium - thanks for that - UK resident here - I meant very fine hop pellet particles - so fine they stay in suspension - a fine sieve did not catch them so I lined it with a tissue - not a paper towel that would have taken ages - my beers used to be ( pre covid) assessed by the head brewer of...

Cadmium ( you misspelt your name ) that is why I inferred 5 or 6 uses before starting over. I just bottled beer this morning I used a lot of pelleted hops that stayed suspended in the clear beer so I jugged the beer from FV and passed it through a sieve and paper tissues and then filled bottles...

Why not use all the sludge from brew 1 to make brew 2. Then use half of the sludge from brew 2 to make brew 3 etc. Another approach - last 3 pints of the brew in the fermenter, stir well and bottle without priming sugar. You get to drink 3 pints of beer and loads of yeast sediment to make a...

I have been on 300 mg allopurinol for 35 years, no attacks for over 10 years (touches wood).