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These are all good suggestions. Thank you. I guess WLP001 is a pretty all-purpose yeast: https://www.homebrewtalk.com/f12/need-use-up-some-wlp001-71288/

I'm going to brew my first AG soon and I'd like to pitch it onto the WLP001 yeast cake from my previous beer. I've gone through the recipes, but with no real luck. I'd appreciate suggestions for good recipes that are easy and use WLP001. In terms of style, I'm open to any ale (perhaps not...

See the recent thread in another forum. My rudimentary reading is that the extra sugar restarts fermentation and somehow gets the yeast to finish off some fermentables it didn't get to before... I'm willing to be wrong. I'm curious to know what the correct answer is. I understand commercial...

Why the rush? You can wait until you get a hydrometer and then take a measurement. Or you can wait three more weeks and then bottle. I betcha the SG won't be dropping any more then. Nothing will happen to your beer by waiting... may even get better.

One day, I may follow in your footsteps... may need to start AG first ;)

I probably have the least experience here, so I'm not claiming any authority. But, what I've read is that a late addition of easily fermentable sugars gets the yeast going again and somehow tricks them into fermenting some what they didn't get the first time. Why this might be so, I don't...

Excellent. This will get me well on my way. I don't think my level of experience even merits this much detail, so I'll just get some rough numbers from your approach and see what happens.

I'm making a few modifications to a batch of an IPA that came out quite good last time. I'm increasing OG to around 1.077 to get it into honest to goodness imperial IPA range. Using WLP001, I can get around 76% AA tops, which would leave me at FG=1.018. I want it to be a bit dryer, so I'm...

In the past I've always steeped grains of one type or another, but I haven't found a Wit recipe with steeped grains... if you have one I'd love to see it!

I pieced together a wit recipe based largely on things I had read on other threads. I got my ingredients at the LHBS and the guy was a bit surprised... and that got me thinking... I was planning on using (for a 2.5 gal batch) 1.4# Pale DME 1.1# Wheat DME I'm aiming for about a 55/45...

Cool. Thanks!

This must be a dumb question, but I couldn't find the answer searching through other threads. I've probably been drinking too much homebrew on a Sunday afternoon :drunk:. What does it mean to decant the starter - is it just chilling it, letting the yeast flocculate, and pouring off the...

+1 to angling the fermentor. I'm just starting out and this was one of the issues I've had to work out. My efficiency was TERRIBLE. I use Webster's 9th New Collegiate Dictionary and use it to angle the fermentor overnight or at least a few hours before racking. Now I'm losing much less -...

So I was already planning on adjusting priming sugar like you suggest, not just saying 3/4 Cup and rdwhahb, but you seem to suggest that it's better to add it by weight, not volume, since it can be packed tighter or looser. Is this a better way to go?

Yep. I'm sure I have this issue with at least one batch. Had one bottle bomb. I haven't paid close attention to this issue. Besides, sometimes I'll stick the bottle in the fridge and sometimes I'll grab it out of the cellar (50F), and that makes the carbonation vary too.

Thanks for the suggestions. My hoses are all relatively new still ~4 months. Right now I have a bottling wand and a racking cane. I fill the whole contraption with tap water and let the first bit drain off into a sanitized pitcher. Then I fill bottles on the floor Papazian style. Does...

1. I used the bucket for my first three batches, so I'm not too concerned... just wondering. 2. I'm figuring one of the batches went long enough: 26 days in primary and 10 in secondary to dry hop. The other not as much, 7 primary, 12 secondary. I got one bottle bomb. May have been some...

Not likely. Batch 1: 36 days in the bottle at room temp and cellared since 3/21. Batch 2: 18 days in the bottle and cellared since 3/19. By "cellared" I mean that the temp was usually between 45 F and 55 F. I can't either... I just seemed to have that impression and wanted to make sure...

I have a few outstanding questions I haven't resolved... that would be "outstanding" as in "not resolved", not as in "great". 1) I'm using a hardware store bucket for bottling. Is using a non-food grade bucket for bottling bad? 2) My first two batches are gushers. If I open the bottle...

Thank you all for your replies. We'll just see what those yeasties want to do now, won't we? Woo hoo! Party in my fermentor! :rockin: Part of my problem, by the way (among the many problems I have), is that the time from brewing to fully-bottle-conditioned is waaay longer than how often I...