Recent content by Dannyc31

made starter every time, only have this problem with white labs

Is anyone else having a slow start time with white labs yeast, i used a California 5, which i had to kick start with a champane yeast. Now i have a pumpkin ale going on day three and it is like watching grass grow for the ferm to start. that was a english ale yeast from white labs also. seems...

Thanks for the input guys and gals :) The loacl college has agreed to do the feasability study for free, big cost savings there, and no it is not SUNY Binghamton, but you are not far off. We have also taken the idea of gearing the flagship to the locals and the school. We will have to have...

Well today is day one of the new brewhouse project. Myself and my partner are making our dream of opening a brewhouse a real life challange. We are starting our expanding our research into the local market. We started today by looking at some sites to open the brewhouse at most where to big for...

hello all, I am looking for a consumer friendly ale, I am hoping to call it red dragon ale with a hint of red or amber color, and ideas would be great. thanks Dan

Hello All, Well i have this crazy idea of stepping away from a very good running business to start a brewery. I have been homebrewing for a while and am looking to go to the next level. I thought it would be interesting to document my story here if anyone is interested to see if i can really...

I hear ya I was not trying to rack, just kind of had to as the wort was coming out the airlock I guess I forgot to add that part that is why I had to change to the larger bucket.

I belive i made a classic rookie mistake, I started the first ferm in the carboy and when i got up this morn it was coming out the top. I moved it to a 5 gal bucket i had anohter brew in and moved the other brew to the carboy. I am wondering if this move from the carboy to the bucket may kill...

[I] have a wort that is still a few degres warmer than it shoulb be in the middle can i add the yeast or should the whole barrel be the same temp from top to bottom. Dan

I an a new brewer from New York, near the Syracuse area. I have started with a stout, and i am just sitting here waiting for the wort to cool so i can add the yeast and watch the magic. I hope they taste good! Hope to hear from you other new guys and see how they go! Dan