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If oxygen is important in the first few hours after pitching new yeast and causes oxygenation if added after it is established then does wort really need to be aerated if you're pitching a yeast starter that has been going for a couple days?

Is taking a bottle conditioned beer from cold storage (50 degrees) to warm storage (68 degrees) going to mess with the flavor?

First time using WYeast Smack Pack . It's a couple days over the 6-month mark. Should I use a yeast energizer & nutrient mix or not. I'm making a Grand Cru with 2 lbs of honey and WYeast 3944 Belgian Wit. Thoughts?

I need to cold crash solely to get dry hops to sink. It's -10 F outside here in Alaska. Do I really need to let my carboy slowly drop to 40 F overnight or can I just put my carboy outside for 30 minutes? Main concern being some harm to the beer that my scientifically feeble brain may have...

So three days ago I started the Sparrow Hawk Porter recipe out of the Joy of Brewing. I used Muntons Gold Yeast with an OG of 1.0867 and sat it at 63-65F. Now (3 days later) bubbling has subsided so I took another reading and was really surprised by the amount of foam, great color and taste. My...

So my Precision Labs PH test paper is turning purple which is not an option on the test scale (4.6-6.2). Either my H2o is sitting at a PH of 9 or there is an error. The internet says that high chlorine can turn the paper purple. However, the chlorine test paper indicates the H2o is below 10...

I just moved to Fairbanks, AK. If I order yeast in the mail it's going to be in -20F or colder temps. Will this kill the pack? What about the difference between dry and liquid yeast? Let me know if you have a definite answer!