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I recently started using dry yeast, up until then I had always used Wyeast smackpacks. The yeasts that I'm currently using are Safale US-04 and Safale US-05. I'm finding all kinds of conflicting information related to cell count and how much yeast I need to use for a given beer. For a beer...

I mistakenly ordered only 1 package of Wyeast 3522 for my Houblonmonstre Tripel IPA rather than the 2 that MrMalty called for. I just ordered a second package a few minutes ago, but probably won't receive it until Monday (4 days from now). I have already made a 2L yeast starter with the one...

Last night I attached a fresh 5lb tank of co2 to a keg of homebrew. The co2 tank was at room temperature, the beer was cold. It's a new keg setup. I tested for leaks with soap/water solution, no leaks. I set the gauge at 12 psi, and put the whole setup, tank included in the beer fridge. 12 hours...

I'm getting a water softener and a RO system installed in my house. I've read in Jamills book that softened water should never be used for all grain brewing. Would I be able to use it if I added minerals to the water? If so, what do I need to add?