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Just for clarification (I think I'm confused myself about which "wort" we're talking about here): the stir plate should be sufficient for aerating your starter wort; in addition, however, the wort in your fermenter (into which you'll pitch your starter) should also be aerated. The aerating...

Yes, even though a yeast starter is one of the best things you can do to ensure a healthy fermentation, you should still aerate your wort. Perhaps even more so?! Anyhow, aerating w oxygen is great, but you can still make great beer w more traditional homebrewing methods--shaking, aquarium pump...

Please tell me where I went “wrong:” So, I brewed an American Stout (based on a Zainasheff style profile in BYO). For me, it’s a “big” beer, but I think it’s also relatively big for the style: Targeted OG = 1.072 (which I hit). I pitched with WLP007 (instead of WLP001), mashed (accidentally)...

Thanks for the responses. I feel like I'm lucky to get any! Anyhow, I measure my fermentation temperatures with a temp controller. The problem is taped to the side of my carboy/bucket in a water bath. Cooling isn't an issue where I live, so an aquarium heater is attached to the controller...

Sorry this thread got posted twice! I don't know how to delete it! And WTF?! I just looked at the details for Table Sugar in Beersmith and it says, "White table sugar, or sucrose primarily is used to increase alcohol. Using too much will add a cider flavor to beer."

First, let me state up front that I am NOT proposing that using refined sugars (e.g., table sugar or corn sugar) as adjuncts in a recipe will necessarily lead to appley or cidery flavors. When I started encountering these off-flavors in my own beers, my research at first produced such...

First, let me state up front that I am NOT proposing that using refined sugars (e.g., table sugar or corn sugar) as adjuncts in a recipe will necessarily lead to appley or cidery flavors. When I started encountering these off-flavors in my own beers, my research at first produced such...

Hey all, Just recently, with temps at a stable mid-upper 50s in my garage, I thought I'd try my first lager using Fermentis S-23 (seems to tolerate slightly elevated lager fermentation temps). Anyhow, I followed the Brewing Classic Styles recipe for Bohemian Pilsner and hit my targeted OG...

Thanks, Braufessor!!!! Now, I can sleep soundly with the promise of a well-fermented stout in my future... Sent from my iPhone using Home Brew

Hey y'all, I realize there are several posts about this sort of question, and I apologize in advance for the redundancy. I guess I'm just hoping for up-to-date advice about my particular situation. A week ago, I brewed about 5.25 gallons of American Stout at 1.070. I made a 2 liter starter...

I suspect the answers to this will be, "Go for it, no problem," or "Why Bother? Just use one packet," but I'm curious...: I'm brewing a 1.066 OG IPA tomorrow and kinda threw the recipe together while at the LHBS. Anyhow, they had a 10g (not 11.5g, like Safale) packet of dry yeast called...

Thanks so much for the great responses! Yeah, this was my first attempt at "hop bursting," and I figured I could just do a 30-minute boil (I mean, why not? I wasn't adding hops until 15 minutes left in the boil, after all. Why couldn't I have done a 15 minute boil...?). It was kinda two...

Thanks for the response, y'all. But any particular advice on my particular dry hop questions? How long should I dry hop (I'll rack to keg on the last day...)? Any combination of hops (other than Citra) that I could/should consider if this brew already tastes like a tropical bomb? Am I crazy to...

My first ever opportunity to share my beer with anyone other than my close friends and family is approaching on April 26, and for whatever reason, I brewed something a bit outside my usual repertoire for the occasion—an extract Citra pale ale with a 30-minute boil. I brewed on March 12, and my...

Hi All, Eight days ago, I brewed two beers (extract w specialty grains) on March 12—a Citra pale and an ESB. Now, I know it’s only been 8 days (and I won’t consider racking the beer for at least 2 weeks, total), but I pitched S-04 into each beer and was really surprised by how quickly it took...

It's just under 12 psi. No leaks that I can see. I just figured I might as well carbonate while lagering. I guess my question is, will the picnic tap make the beer any more or less susceptible to nasties while it sits for a month or more. And my main question was, will the beer hold up OK (or...

I brewed a California Common on February 2, and I have to say it tastes great thus far. It sat in primary for just over three weeks and for a variety of reasons (time, travel, other logistics) went to keg on February 23 and has sat under pressure since then at 40F. Of course, I've sampled a...

Hey all, Just brewed by first California Common yesterday afternoon and pitched a 2L starter of WLP810 into a 6.5 gallon carboy with my 5 gallon batch. I used one of those orange carboy hoods for the first time, with a blowoff tube into a container of sanitizer. Wow. I've never had an active...

Thanks so much for the response, NordeastBrewer77! Yes, this seems to the yeast-from-bottles starter advice I see most frequently, but I guess my question now is (and it's just intellectual curiosity, I suppose) why step-up the starter at all? Why not just dump the yeast into the full 1L of...

This starter is fermenting quit vigorously now (after out 40 hours), but I'm getting concerned they I've done something wrong. As mentioned above, I basically dumped the yeast from 2 bottles into 1L of starter wort. I didn't step-up the starter at all. Is this bad? I've tried searching but I...