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I've brewed probably half a dozen beers using whitelab's liquid yeast (all several months before the use by date) and I've never had a problem yet I constantly hear people advocate making a starter. I've always had vigorous fermentation within 36 hours. What's the advantage?

Because the cooling lines are on the racks? I ruined an old refrigerator by trying to bend the cooling lines to accommodate a carboy and I don't want to do the same here! Thinking about buying this off of craigslist to try. Thoughts? Suggestions? Anything is appreciated. Thanks!

Because the cooling lines are on the racks? I ruined an old refrigerator by trying to bend the cooling lines to accommodate a carboy. Thinking about buying this off of craigslist to try. Thoughts? Suggestions? Thank you!

My apologies. I just corrected

I apologize! I totally meant F - I just went back and corrected it. I plan to carb at 70 F...the recipe says " Top up to 5.0 gallons (19 L) and aerate well. Ferment at 60 °F (16 °C) and condition beer for three to four weeks at 42 °F (5.6 °C)". Maybe it means carb at normal...

My Aventinus clone recipe says to bottle condition at 42 F for three to four weeks. I've always bottled at room temp (~70 F)....is there any sort of advantage to me conditioning at such a low temp? I am using Wyeast 3068 if that helps. Thanks!

OK, so I, like 1,000,000 other people have recently purchased an STC-1000....and after reading everything I'm honestly wishing I wouldn't have but I'm this far through so I've got to finish it out. So if anyone can weigh in, please....I'd love some advice. Every thread I've read is...

Awesome, thank you! She is fermenting now, we'll see how it ends up in a couple weeks!

I know this is a somewhat older post but I've been looking for a Schneider-Weisse Aventinus recipe and this one along with your review of it looked good to me. Quick question though and hopefully you will see this before I brew it! - At what time was your .75oz hop addition? 60min? And...

Thanks for the quick responses! I'm going to go ahead and leave it all in the primary for the next few weeks and just be as careful as possible when autosiphoning into my bottling bucket. I'll probably put some cheesecloth over the end of the siphon to avoid sucking up any of the trub.

Hey guys, I brewed a Belgian Style Ale over the weekend and didn't strain any of my hops and cold/hot break...it all got dumped into my carboy. :drunk: I read the forum discussing that the transfer into secondary really isn't necessary and that many people find a clearer beer by keeping...