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1933 Brewery in Fort Collins is opening in a few months (just a couple blocks from my house huray) Unfortunately some jerks managed to steal 4, 1000lb, 5 barrel box fermenters from them 2 nights ago. There are some surveylence photos if you search the story, figured I'd share... Not cool!

I have a buddy who does primary ferm in bucket... Secondary in a carboy. I'm all about "to each his own" with HB methods but why would you not do primary in the carboy, Secondary in bucket? Not only is it fun to watch but just seems more intuitive. What do you guys do?

This is my first starter... About 12 hours out. Combo of 1098 and 1007 from previous batches. Clearly I don't have a stir plate so after about 30 minutes what I hope to be little yeast rafts start to form. At least I hope that's what they are, what do you think?

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Im doing a berliner weisse, inoculating wort with 1/2 pound of grain at ~120*.... Do I aerate wort for this or have as little air as possible... should I boil o2 out of solution and cool before adding grain? I'm using LME so no nee to boil now unless i need to get the o2 out.... will boil post...

So... I have read Mr. Charles' section on preparing yeast starters and as you know it is a bit different then what most people do now to make 'em (his method... 6oz starter wort in sanitized 12 oz bottles... cap em.... save them... pitch slurry into them and airlock before brew day) seems like...

Well let me know what u think. My 3rd batch... Doesn't smell bad and tasted ok with grav sample a few days ago... Yeast rafts look normalish.... There is a minor white/slick residue around the yeast floaters. Also... Those large bubbles are kinda weird. Note really worried but opinions would...

So... did a brown ale kit from my LHBS yesterday... pitched the (wyeast 1098) @66* around 6pm last night... this morning it already had about an inch of krausen. 6 gal carboy, 3 piece airlock. 5 gal batch. Meant to put on my blow-off hose before I left for work this morning... but did not...

Just started a partial mash saison fermenting about 32 hours ago. (Afternoon on 3/9/13) 5 gal glass carboy. OG: 1.058 (on the dot for the recipe) pitch temp: 72 wyeast 3724 from bag directly at 72 degrees as well. (I know, should have done a starter, however this bag was REALLY new, puffed up...