Basically I pitted and smashed 10 lbs. of very ripe plums; heated the pulp, skins and juice to like 120°F and added 3 gals. of distilled water and 5 lbs. of sugar. Waited for it to cool below 90°F then strained it into a bucket and added 1-2 tbsp. of bread yeast. Then put it in a carboy with an airlock, it has been only one day and the airlock is already bubbling madly. I am going to distill it …

I wasn't able to cool down the wort well enough and pitched WLP001 at 85°F (29.5°C) (I know, what a failure...) My home is 82°F (28°C) indoors and the water comes out of the faucet at that temp too. Ran out of ice in the fridge and it was a bad day... Fortunately, I got the temperature down to 75 degrees within the first hour and a half. Anyways, I was originally planning on washing the yeast to reuse after …

I washed some yeast ( US 05 ) from my last brew; and I now have 3 jars of yeast which separated out nicely overnight. They're around 2/3 yeast, 1/3 liquid at the moment, with no trub as far as I can see. I want to use one of these next week and I'd like to know how much to use, so I went on to Mr Malty's calculator ( re-pitching from slurry tab ). There's a slider for "yeast …

I'm washing the yeast from a brew I've just bottled and it's not settling quite how I am expecting with my limited (once before) experience. This fermentation was with a fresh packet of dried Danstar Windsor yeast, so this is a first generation population and I was very careful with my sanitation. I rinsed the fermenter trub with cool boiled water and poured it into a sanitised jar. An hour later the obvious gunge had settled out so poured the …

Just starting to get into yeast management and in every instance I can find describing how to rinse yeast people are boiling water, letting it cool and continuing from there. What would be the difference if I were using a store bought gallon and sanitized jars?