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Just curious, how does less settling time equal more yeast? Seems counterintuitive.

I went ahead and crashed it. It took off in about four hours after pitching and has been going strong. So far so good so we will see how it finishes.

This is my first time using a stir plate so there is no trub collecting at the bottom. Don't want to rush it but my brew days are few and far between.

If the starter isn't quite done does it hurt to go ahead and put it in the fridge to drop the yeast? I am brewing in the morning and would prefer to decant rather than letting the starter go over night and pitching the entire starter.

If a starter isn't quite done does it hurt to go ahead and put it in the fridge to drop the yeast? I am brewing in the morning and would prefer to decant rather than letting the starter go over night and dumping the entire starter. Thoughts??

Have never used a stir plate before but finally built one and am planning a brew this weekend. I know that one of the benefits of a starter is to make sure the yeast are viable before ruining a large batch. So my question is, if using a stir plate how do you know the yeast are doing their...

Thanks. Should I leave it on the stir plate for 36 hours?

I am planning to brew in a week. I need to do a starter as I have a wyeast pack that is a few months old plus brewing an IPA above 1.060. I have the time to get the starter going today but probably not next weekend. Are there any issues with doing the starter today, letting it run for 24...

Probably left over krausen from fermentation that didn't drop out if suspension. I've had it in several of my beers over the years. It will be fine. Just try to leave it behind when racking.

Ok. Thanks. I have always boiled with the pot partially covered but I am now in the pursuit of better beer. I thought I read somewhere it is better to boil lid off. Thanks again!

Is it better to boil uncovered or with lid slightly open or completely off? Or does it really matter??

I am going to brew a 5 gallon wheat with the following grain bill: 5lbs 2-row 2.5lbs white wheat .5 lb flaked wheat I have .5 oz centennial and .5 oz Amarillo hops combined from a previous brew. What would be the best hop schedule to get about 18 IBUs with decent flavor and aroma? I was...

How is the III different than 1028 or the 1968?

Thanks for the thoughts. I typically use whirlfloc in the boil and gelatin towards the end of fermentation. Also thought of cold crashing but have never done it before. I just hate to go with a new yeast when I have so many bad things.

I am brewing a mostly English based grain mild ale and the recipe calls for Windsor. I have read quite a few forums expressing dislike for Windsor. What is a decent replacement option for Windsor? I am open to dry or liquid.

Thanks. Will have to give it a try.

What about a corny keg? Isn't it cloudy from the time you mix it? I was thinking the PH had more to do with when it was no longer viable but I don't have a way to check the PH.

Is it okay to store my StarSan mixture in my plastic Ale Pail?

Is a homer bucket safe for storing star San and soaking parts? I also mill grain into a homer bucket.

Would you mine sharing your grain bill and hops? I have been wanting to try a fruit wheat.