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I am just finishing up my first Brett beer and trying to figure out the best way to package it. The way I see it my options are: 1) cold crash, keg, force carb. I'm assuming this will crash the Brett out and the beer won't change much with age. And it'll create a lot more cleaning and...

It says to pitch about 155ml of slurry. I have over 300 ml harvested but it has been sitting in the fridge for two weeks and everything I've read says if it's over 1 week - 10 days that a starter with nutrient in it will help to revitalize the yeast.

Yes, I see that, my question is about starters with slurry's though.

Should I make a starter and how big should it be for harvested yeast, that is about two weeks old, been washed, and going into a 1.090, 5.5 gal. wort? I've recently started harvesting and re-pitching my yeast, I typically use Mr. Malty's pitch calculator to determine how big of a starter I'll...

I brewed a nut brown ale this past Saturday using white labs dry English ale, pitched at 67f. I had to go out of town for the following two days and returned to find a good rapid fermentation happening but a temp of 73f. Now after only 4 days it appears that the primary is complete. Should I...

I'm throwing around names for a possible bar that my partners and I are planing and want to get some feed back. What are your thoughts on: Ponyboys Community Brewpub? the name has some significance to us but I'm not sure how the general public will receive it.

I'm in the process of determining what size brewing system to use for a potential brewpub that is in the planning stages. My floor space is limited and I've done a decent amount of research regarding how many bbl/yr I need to produce and what size equipment will get me there(3bbl w/8 fer, or...