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What is so hard about adding sugar water to yeast? When pitching yeast, I always feel it's best to pitch when your yeast is at the height of activity. So, if you're using liquid yeast and making a starter, I pitch 24-48 hrs after I make the starter so I'm pitching when the yeast is most...

when I first started, I was using extract in split boils, which causes the wort to caramelize much more than if you were to use one brew pot to boil your wort. Not sure what your setup is, but that was my experience.

If you do it let us know how it turns out

if you plan on using the single pack of dry yeast, you're probably going to under pitch your yeast. I'd buy another pack and pitch both of them. for some reason I was under the impression you were using dry yeast. Liquid yeast would definitely need a starter.

+1

It's not unheard of to blend two beers. I think that is how newcastle brown ale is made. I've personally never done it before, I bet you'd end up with a fairly drinkable beer if you decide to blend them.

I just ended up with a rusty keg this week myself. I'm hoping to take it back to the brewshop tomorrow, but I lost my receipt. Unfortunately Imight be stuck with a rusty keg. I've seen picking gel to take rust out, but it's $60 a quart. Anything against a scotch pad and oxyclean?

Similar to many other home brewers out there, I find it hard to keep my hands off of my beer long enough to wait for the cold conditioning process and besides that I'm all about short-cuts. Hence, my interest in clarity ferm. I've read about promising results here on the forums in regards to...

I agree the starches would have been more soluble at a higher initial temperature, but I don't think my temps/times were that far off to cause this poor of an efficiency. When I dumped my spent grains, the false bottom fell out of the cooler. At the time, I figured it happened because I was...

This is my first batch using a false bottom instead of a SS braid in my 10gal igloo MLT; I batch sparge. I'm trying to brew a high gravity IPA... Here is the bill for a 6 gal batch: -12lb 2-row 79.59% -2.5lb wheat 14.71% -1.0lb Melanoidin 5.88% -0.5lb C10 2.94%...

Brewed this last weekend. So far so good, OG was 1068, and made some minor changes to the amounts, and brew shop didn't have the recommended yeast, so I used White Labs 013 London ale yeast. My first stout, so I'm excited to see how it turns out. I plan on letting it set in the primary for a...

Saturday was my first all grain attempt, and all seemed to go well. I warmed the yeast to room temp, then pitched my California ale yeast at about 80 degrees. I placed my beer in the garage for a few hours to cool the beer to about 68, then brought it back into the house where the temp is a...

I Brewed my first all grain batch today. I brewed a spin off of EdWort's Haus Pale Ale. I had some obstacles to overcome. First off, my 2 year old daughter got a hold of my hydrometer and ended up smashing it into bits, so I won't be able to find out my efficiency. Also, my strike water was...

thanks for the reply dr. malt. answers like that are the exact reason that I come here to ask my brewing questions. And yes Lout, we do have the best sweet onions in the world here.

I know there are tons of wineries in walla walla, but haven't seen too many hops farms. I do know that yakima, wa is a great place for hops that isn't too far away. I believe they have a yearly hops festival. I was raised a hawks fan, and became a bears fan in the early 90's. I still...

I knew there had to be some sort of difference. Good thing I didn't go out and buy a 50lb bag of cow feed

interesting article, sounds like buying barley from a brewshop is the safe and easy way to go, thanks for all the help again fellas.

I asked my sister in-law if it was malted, she had said she thought the store carried both malted and raw. I'm not too concerned about the difference between 2 and 6 row malt at this point

yes, malted