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TommyH wrote:It's getting down to around 0 C here at night time so I think the heat belt might be a good idea.

Definately!!

Ok
Got the starter going. It's bubbling away nicely.
Do I wait for it to stop bubbling completely before I transfer it to the stubbies? Or does it still have to have some life in it? Just worried about bottle bombs.
Sorry about all the questions but I just want to get this right.

Cheers

Tommy

I always bottle mine after about three days and they still have a bit of life left in em, just make sure as soon as you cap each bottle you throw it straight in a nice cold fridge and you wont get any bombs.

Thanks doggie

Either way. I prefer to let it ferment out before splitting & capping to prevent bottle bombs.
I have also heard theories that the pressure of the ferment in the bottle can stress the yeast.
Either way, it's probably best you make a fresh starter with each of the split yeast before using.

chris. wrote:Either way. I prefer to let it ferment out before splitting & capping to prevent bottle bombs.
I have also heard theories that the pressure of the ferment in the bottle can stress the yeast.
Either way, it's probably best you make a fresh starter with each of the split yeast before using.

Deffinately make a starter with each split and i always do
gees im gettin a bit worried bout you chris, im always agreeing with you on a serious note though i have never tried but to my understanding it takes a long time to start fermenting if you dont make a starter

Me again
Now that my stubbies are chilling away in the fridge I'll be making a starter from one of them early next week. Was just wondering how much malt to use in it. Country Brewer says to use a tablespoon while The Carb says 150g.
Any thoughts on the subject?

Use 150gm for the original two litre mix but when you make your starter do it in a long neck beer bottle and in a cup mix one heaped table spoon with a bit of hot water, put in the bottle and add a hundred mill or so cold, then poor in your starter and top up with cold to bout 100mill from the top of the bottle, wait bout 24 hours then pitch

TommyH wrote:Country Brewer says to use a tablespoon while The Carb says 150g.
Any thoughts on the subject?

Yeah, that was with 1.5L water.

Good luck with the first real yeast brew Tommy.

The Carbonator wrote:

TommyH wrote:Country Brewer says to use a tablespoon while The Carb says 150g.
Any thoughts on the subject?

Yeah, that was with 1.5L water.

Good luck with the first real yeast brew Tommy.

I tell you one thing, i have done a few brews with them now and ill never go back to dried yeast, i think liquid is deffinately the go

Thanks for the replies guys.
Will let you know how my first real yeast brew turns out
But still unsure how much malt to use when I make the starter from the stubbie

I HEAPED TABLESPOON

lethaldog wrote: I tell you one thing, i have done a few brews with them now and ill never go back to dried yeast, i think liquid is deffinately the go

The Carbonator wrote:

lethaldog wrote: I tell you one thing, i have done a few brews with them now and ill never go back to dried yeast, i think liquid is deffinately the go

And it i should have added it was all thanks to you carbo, ive also taken your advice on brews, ive just recently bottled the classic oak ale, i have the extract lager in the 2nd as we speak and the wals pilsner in the primary and all look awesome, so i hold my glass to you my friend and say a mighty big cheers

cheers mate

Im sure you will be happy with those 3 brews.

I reckon so, i tried the classic oak while bottling and like you said earlier it was very ahh smoky i think is the best word but gees it still tasted good though, havent tasted the others yet but damn they smell good, im putting in another order soon and im goin to go mad, get three or four wetpacks all different, a couple of extracts, and a few more wals.

Update
Just an update on my first brew using real yeast.
Made it on Wednesday and by Thursday morning it was bubbling away madly with a nice krausen? on top.
Looks good
Thanks to everyone

am gonna go and get some real yeast what whitelabs one would you guys suggest for a LCPA clone?

WLP001 California Ale Yeast

cheers mate that was quick would it put thier dried counterparts to shame?