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Background: brewed an Oatmeal Stout during the Big Ten championship game Once upon a brew night dreary, while I drained by beer quite clearly, Over many a quart and curious volume of stout I hoped to pour, While Spartans played, I continued brewing, unaware of danger brooding, `'Temp at 155,' I...

Oooo, I forgot one more question. I use dry yeast (Safale) as I don't need to pay for 5 gallons of liquid yeast when I won't use all of it and can't save it. Any suggestions on dry yeast?

I'm going to prepare for summer with a whitbeer, and I'm needing a little help from the community. Here's the recipe I'm shooting for http://beertools.com/html/recipe.php?view=3019. It looks good and I'm going for a 3 gallon batch, but I've got a few questions: 1. I've heard rumors of doing...

All right, all right, I admit I should have searched through the threads first. Sorry, it had been on my mind all night and I had 2 minutes to dig, so I chose starting the thread. Not trying to be a troll :o If it shows anything, it's that the community here is willing to jump in and help...

All, I've been on the site for some time now and posting the occasional question, but in one of the responses I got, the comment was made that transferring to secondary is becoming less common. :confused: Is that true? I was always told of yeast flavors being introduced when sitting in...

Wait, when did they debunk using a secondary? So, sitting on the yeast cake is not a big deal?

So, you transfer out of the primary bucket in to the secondary bucket or Better bottle with a siphon, right? That keeps the sediment away. But out of secondary, can you transfer clear from a spigot on the end of port? Again, trying to go simple. I've heard the thing about the buckets. I...

I'm using Mr. Beer fermenters, but the things are such a pain to clean and transfer from. Is going to a 5 gallon fermenting bucket and a 3 gallon Better Bottle w/ a port a better solution? I'm not going full 5 gallons, but I'm trying to simplify the transfer process especially to bottles...

I did the same thing as you. Got the Mr. Beer kit for Christmas, made both batches, and was carpooling with a guy that brewed. I went from 1 fermenter to two, moved to using DME (dry malt extract), pitching hops, using actual bottles, and finally making my own mash tun. Now I want to get...

Ah, and that is why I put this in the noob section. Yeah, I've goofed with the air baffle? thing a few times, but I didn't see a difference in the flame. I guess I just have to look more carefully. Do you adjust with the pot on the flame or without? Honestly, I would have never thought of...

Does anybody have one of those basic turkey frier kits that they use for the boil? I've used mine a few times, love it, but having the bottom of the kettle completely covered in ash is a major pain. I don't have a wort chiller yet :o, so I go with the ice bath, but the ash gets everywhere and...

That's very helpful. I agree that fermenters are cheap, I honestly just don't want to make batches that big. I enjoy my beers liberally over months and friends don't return the bottles! :cross: So, making smaller batches allows me to keep the costs lower all around. Thanks for the help!

Well, to be somewhat of a noob, I wouldn't know if I'm over-pitching. I mean...it's always ended up being beer:)

Yes, yes, I've read the threads on dry vs. liquid, but this is a legit question/point. I don't want to buy a whole packet of liquid yeast and try to keep the leftover somehow :mad:, so the question is, if I'm making a smaller batch (say 2 gallons) how much of that dry yeast should I really use...

So I've got those Mr. Beer fermenters, and I'm not looking to more/different fermenters, and I like being able to do smaller batches and try different things. I'm doing partial mashes :) now, but I'm seeing more and more that I'm one small step away from all grain:D. So my question is, can...

I can do a bigger batch, but I'd probably have to drop the extra. I'm using those Mr. Beer kegs...so there not THAT much room at the top. But I'm curious...Are you siphoning out of the kettle, which leaves behind the sediment...or what? Cause if I tipped my brew kettle to empty...

Partial noob, partial mash :ban:. I'm ready for my 3rd batch, and it appears I've settled on a pumpkin ale (popular for fall). I've read through enough recipes, but the question I keep coming back to :confused: is how to avoid the "muck" from pumpkin? I've read that you can do whatever...

Wicked! That's why I love Fridays, everyone is willing to help and no one expects you to get work done. Thanks all! Thanks maida7! :tank:

Okay...I know I'm acting all panicky, I just don't want to waste this. :confused: So, by mashing, that's just dumping the grains in water that's at a constant 155 temp for 60 minutes or so, then straining and rinsing with sparge water, correct? On my last batch (an oatmeal stout), I put all...

maida7, I'll be using fresh fruit (the neighbor is giving the stuff away :rockin:), but I will probably blanch them somehow. I know boiling takes away some of the aroma. And as for how long to condition? I'll leave a few hanging around to see how it is with a bit more time. I've also got...