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Do you calibrate your hydrometer? I just checked mine with the water I use to brew and it read 1.002 (at room temp 67-68 F). Thought maybe there was malt residue in there, so I cleaned it thoroughly and read another sample. Same reading. So, do I just subtract 0.002 from my OG and FG...

Ok, just for fun. How many have you broken. Dang things are so fragile!

I've have been successful collecting, washing and re-using yeast cakes with my beers, but I am now looking into top cropping as the yeast is supposed to be more healthy and will last more generations. To do this, some collect a volume of fermenting wort from the top of the fermenter, while some...

When you get to the final stage of building your yeast starter, do you pitch it while it is still in its aerobic stage? Or, do you let the yeast starter ferment then pitch the dormant yeast? Same thing for storing yeast in the fridge. If I take a yeast culture and grow it up to make several...

I have read that many breweries that bottle condition will add not only priming sugar but fresh yeast as well when filling bottles. How is this done? Do you perform it like a yeast starter culture, or do you add formant yeast an priming sugar? I do not want to introduce oxygen into my...