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Made a small starter with wyeast Belgian Wit......1L starter....100g LME. After 18-20 hrs it still has the "cake" on top. I have it on a stirplate. LME used was old but always in fridge. The "cake" has been on top for some time. Is it ok? Suggesstions? Going to pitch in a beer w/ OG of 1.053...

Havent brewed in a while....trying a shiner bock clone. OG around 1.053ish. I have a Wyeast smackpack and a 2 liter flask. Brewersfriend calc says I need bigger than 2 liter, cant hardly believe this. Made heavier lagers/starters with this flask. Smack pack is 1 week old. I'm confused as to how...

Been a while. Doing an extract, Bock. Was to steep grains to 170 then remove. Damned pot got away from me and it got up to 180 before I pulled it. Will there be nasty off flavors that ruin it? Should I save my extract and run again? Lhbs is 1 hr away.

Is this something to panic about? Hoping my lid does the job. My ferm has been stuck and have been trying to get it going. Temp started at 50, but has been up to 60 for a bit. I cleaned it off. Doesn't appear to be bad inside. I just repitched some yeast hoping to get it to finish up...

I am looking to add vanilla to an old ale that I put 1 gallon aside for. (in secondary) Anybody have a recommendation as to which of these to use? A real vanilla bean or just a few drops of concentrate? If you've tried either, do you have a suggestion as to how much to use for 1 gallon...

Just curious. I have plenty of bottles. Just don't want to save them if it increases risk later. Thanks!!!

I sanitized a keg of mine this past summer. After sanitizing with starsan, I pressurized it w/ CO2. Would still consider it sanitized? Or need to be done again?

I am attempting to make the Octo-Bourbon that is listed in the recipe section. Made it BIAB. 16.5 lbs grain, I increased it 10% due to method and I was shooting for an extra half gallon. Expected OG was 1.065....I came in at 1.070. Expected FG is 1.011....I am at 1.026. IT was at 50 for 2...

I have an old bourbon ale that I have been aging for 5 months. I am going to bottle this month. My local shop recommended my adding some yeast to it. So, I bought a cheap dry yeast pack. Is this common to do? I have a couple dopplebocks which are lagering right now, do you recommend this...

I'm almost a year in. I've been reading a little today on how to figure pre boil gravity...and adjusting gravity pre boil to hit accurate FG. However, most of what I've read is for AG the standard way. How do you do it BIAB? I mash in my total water volume, including accounting for grain...

Like, tomorrow. Then, decant & step up over weekend? Dont have DME right now to step up. Will that affect my end result? Would be in fridge for 4-5, maybe six days.

Rookie here. Have 2L starter. Can I step it up and equal the cell count of two packs? Is that possible with a 2L flask?

Less than a year experience. I'm going to try a 2.5 gal batch dopplebock. OG 1.088. FG 1.020 Recipe says to pitch twice normal amount of healthy yeast. I have a 2L flask and a smack pack. Can I get away with using 1 smack pack and stepping it up? (which I've never done and leads me to...

The wort of my first lager was around 52 degrees when I pitched into it last night. I allowed the yeast starter to warm to room temp prior to pitching. Is this ok? Or, should have I pitched it at the same temp as the wort? Seem to recall some mentioning shocking the yeast in some manner...

I made my starter yesterday afternoon, sitting on a stirplate now. I need to brew today due to time constraints. My question is, can I brew today and cover wort as I normally would. Put starter in fridge tonight and pitch tomorrow? I brewing a 2.5 gallon batch of rich german bock, starter is...

Belgian wit Wyeast. 1L starter for a blue moon clone. Can't brew until Friday, started it yesterday. Ok to put in fridge tonight until Friday? OI figured it was, but wanted to make sure. Thx!

Made a starter tonite about 6pm. 1L. Making a blue moon clone. At 10 pm my stirplate was not stirring, had to crank it up. Some foam on top. Not a very good smell in my opinion coming from it. Ive inly done a handful of liquid starters. Is it safe to say if it doesnt smell like something you'd...

I have seen where many people have mentioned that sugar amounts are specific to styles. Is there a table anywhere for this? I've seen most commonly 1oz per gallon. I've been having trouble with over carbed beer.

I got an herb ball at my lhbs. I brewed today. With a half batch, I had to additions of .5 oz of hops at different times. I used the herb ball for both. When it was time for the 2nd addition, I pulled the ball and added my new addition to what was in the ball. Wen I was all done and opened to...

Bottled an OctoberFast a few days ago. I had 5.75 gallons, so I boiled approx 5.75 oz of corn sugar and proceeded. Put sugar in my bottling bucket, then my beer. Once I got it all in, it only amounted to 5.25 gal as I didn't account for trub. My question is how overcarbed will I be? I've had...