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i'm going to make an x-mas ale soon the recipes i'v seen use ground ginger and id like to use fresh ginger , how much fresh ginger would i use per tbs of ground ? thanks don

sounds good,youll be happy with the results.i think i had a total of about 26 oz in my pliney clone

the aroma from dry hoping twice was incredible

i made a iipa recently .added 1 pound of sugar,and dry hopped twice.after a week in the secondary,i roused the hops,the added another ounce of hops(.25 oz of 4 different hops)for 7 more days

i brewed my first barleywine on sunday(4 days ago).fermentation is still quite active.i know at some point i will have to rouse it,to keep the yeast in suspention.what is the best way to do this. thanks,don

thanks . didnt realize that i would need more than one vial.next time i will make a starter.

this is a fairly low gravity beer 1.052,have used dry yeast,and smack packs that have both started within 12 hrs.does it take longer for white labs yeast to start.i followed their directions for pitching with no starter.

pitched it into the wort

has anyone had problems with white labs yeast?the first time i used it ,it took 24 hours for the fermentation to start.i brewed a batch of amber yesterday,aerated and pitched the yeast at 3:00 pm ,now at 8:30 am today fermentation hasnt started.is it normal for this yeast to take so long to...