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  1. D

    using fresh ginger root

    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
  2. D

    rousing yeast

    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
  3. D

    lag time

    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...
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