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Selling 2 5-gal Glass Carboys. Great condition - no scratches, nicks, cracks, anything. Both have thermometer strips. 1 has tape on the outside that marks volume. Both have handles for carrying. Also included is a fabric carboy bag/carrier link...

What a relief! Thanks so much to you both!

I know if I have to ask the question, I already know the answer, but... Brewed a Belgian Wit on Sunday. Sanitation, everything was spot on (fatal last words). White labs yeast was past its best by date, but I read you can step it up anyway, so I started the starter Sunday morning. The starter...

Here's a fun question: I've got 3 oz of Medium Toast Hungarian Oak Cubes. What is your ideal beer to brew with these guys?

Thanks for the answer! Wyeast 5335 is lactobacillus delbrueckii, which is in the homofermentative group (from Wikipedia). I can't know what was in my homemade starter, but I would guess it's not producing significant amounts of alcohol, right? I'll just calculate ABV based on the gravity at...

My first Berliner Weiss! Made it "imperial" with an OG of 1.055. Pitch one pack of Wyeast 5335 Lactobacillus and a 1 cup homemade lacto starter. Keeping it under a carboy cooler hood with a fermwrap temp controlled at 100 F. This is about 18 hours later. Awesome! Gonna let it go for a few days...

Quick question about the lacto starter: I noticed only Kob mentioned sterilizing the jars before adding the grain/hot water. Are the jars meant to be sterilized or just clean and as-is? Also, crushed grain or whole grain for the starter? Thanks!!

Hey Everyone, I am brewing a big beer (belgian trippel) and I will need at least a gallon yeast starter from my one wyeast pack, or the equivalent in a built-up starter. I have the equipment and means do either one: I have a 2L flask, a 5L flask, stir bars to fit both, and a stirplate...

Thanks dan and LLbean! That was exactly what I was looking for - I don't know when I'll get around to the 5 gal, so I'd rather not have to go through the process of washing yeast, etc. Brew day today, thanks for all the help!

Hi Everybody, I'm going to be doing a 1 gallon test batch of a recipe I'm working on. According to three different calculators (Mr. Malty, YeastCalc, and BeerSmith), I'm going to need to pitch at most 30 billion yeast cells, or 1/3 of the Wyeast smackpack I have. I would like to save the rest...