Search results

About a month ago I made a 2 liter yeast starter,let it do it's thing for a few days and stuck it in the fridge,since then I haven't been able to brew until hopefully tues..The starter still smells normal,My question is,should I decant and add more fresh wort,or proceed as usual.thanks

I want to make a yeast starter for a nb extract kit with an o.g of 1.064 , [jamil's evil twin],i would like to make a 2l starter, my question is , should i start out small and step up, or make a 2l right out of the shoot . also, what ratio is recommended of dme [cups] to water [qts.].i'm sure...

Ok,sunday i racked to a keg after 3 wks in the primary,i inquired here about conditioning cold or at room temp.i decided to keep at room temp with a 5-10 lb blanket of co2 on it but found out mon. morn there was no pressure in the keg, i checked for leaks and found none so im guessing the beer...

Just racked an irish red ale to keg after 3 wks in primary and a cold crash of 2 days at 40 deg.I'm thinking 2 more wks to condition then carb.Is it better to conditon cold or at room temp and at what temp if chilled, also is there a set head pressure that needs to be on the keg during the...

Saw this recipe here and it sounded good,i'm rather new but i would like to try it,the only problem is I get my supplies through NB and they don't list:Belgium Cara-Munich,German Munich,or US Crystal 40 deg L and what Deg L of each besides the US Crystal, also whats the differance between LDME...

i've got an irish ale in the primary ready to be racked to a secondary or to a keg for conditioning , what are the pros and cons of using either method, if conditioning in a keg,how long do i wait to carbonate.