^^^^^^^^^^^^^^^^LOL, good point!
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I've only done it a few times, but it has worked for me so far. I start by adding about an ounce of 1.020 wort to the dregs in the bottle. It usually takes a few days to see a small krausen form. By a week or so I step it up once more in the bottle by filling it about 1/2 to 2/3 full with my usual strength starter wort. From there I'll pitch it into a half gallon starter for the final step.
I don't bother decanting the step up starters since I want to get any yeast still in suspension as well. Saccharomyces strains get capped with foil and swirled frequently, while sours get a stopper and airlock to keep oxygen out.
I've heard others recommend using a very small amount of wort for the initial step (barely enough to cover the dregs), but by using a little more you can actually see and smell whether things are progressing as hoped.
Don't bother. It likely won't be all that healthy and WY3787 is the same thing.
There isn't any more lifting with an upright chest freezer vs a fridge.
I have two of them, and before I used conicals I put four carboys or buckets in them.
I wouldn't use a horizontal chest freezer for fermenting. I deadlift 385 and I still have a heck of a time wrangling kegs in and out of my horizontal freezer, can't imagine dealing with a bucket or carboy.
I brew almost strictly german lagers and american ales, so I have either WL830 or 833 going in one fermentor and WL001/US-05 or WL007 going in the other.
If i want to brew a one-off batch like a wit or something like that, then i purchase specifically that yeast for that batch.
I only buy yeast a few times a year, yet i brew every 2-3 weeks.
Sounds very much like my regimen...not to hijack the thread, but how many generations do you go with your "house yeast"?
...I guess I don't know where brewers come up with these rules of thumb if experience dictates no problems, i.e., we tend to make things WAY more complicated than they need to be. Me? I try to simplify. To each their own.Simple is way better. I thought it would be easy enough to start with RO, and simply add the chems/mineral salts to produce a Pilsen-like water but I guess not. Does the water in Pilsen change that much? When you get answers that contain phrases like "I like to add bkhuifh for taste", or "table salt a consideration" it just clouds my thoughts.
So I ask again: How do you build pilsen water for a Czech Pils when starting with RO water?
After 20 years of homebrewing, did a triple decoction on a Bo-Pils. Not sure I will ever do it again. The taste of the finished beer will decide that. It was a long day!That must have been a grueling day..My hat's off to you, I've only managed two double decoctions and I did like the taste of those beers a lot. The second one I did a Hochkurz double and I hit my numbers dead on.